The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/424/Caramelized_Onion_Dip_with_Root_Chips
Caramelized Onion Dip with Root Chips
Yield: 4 cups
Ingredients
| 2 |
tablespoons |
butter or margarine
|
|
|
| 4 |
|
large sweet onions, diced
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|
|
| 3 |
tablespoons |
brown sugar
|
|
|
| 2 |
containers |
(8 oz.) sour cream
|
|
|
| 2 1/2 |
tablespoons |
vegetable broth concentrate
|
|
|
| 2 |
tablespoons |
balsamic vinegar
|
|
|
|
|
|
|
|
|
|
ROOT CHIPS:
|
|
|
| 2 |
|
large baking potatoes
|
|
|
| 1 |
|
large sweet potato, peeled
|
|
|
| 2 |
|
large beets, peeled
|
|
|
| 6 |
|
large carrots, peeled
|
|
|
|
|
Vegetable oil
|
|
|
Directions:
DIP:
Melt butter in a large skillet over medium-high heat. Stir in diced onion and brown sugar, and cook, stirring often (about 25 minutes.) Cool. Combine caramelized onion, sour cream, broth, and vinegar. Chill 3 hours. Serve with Root Chips.
ROOT CHIPS:
Cut vegetables into thin slices using a mandolin or vegetable peeler. Drop into ice water to cover until ready to use. Drain and pat dry with paper towels. Pour oil to depth of 3 inches in a Dutch oven. Heat oil to 375 F. Fry vegetables, in batches, 1 to 2 minutes or until golden. Drain on paper towels. Serve with Caramelized Onion Dip.
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/424/Caramelized_Onion_Dip_with_Root_Chips