Cheesy Caramelized French Onion Dip with Fingerling Potatoes & Chorizo
This amazing no-mayo-or-sour-cream caramelized onion dip is blended with brie, cream cheese, yogurt and spices. Such a versatile recipe that’s also fantastic as a sauce or sandwich spread. No matter how it’s served, it won’t last long.
3large yellow or white onions, thinly sliced (about 6 cups)
Kosher salt and black pepper
2teaspoonswhite or brown sugar
4garlic cloves, sliced
1teaspoonfresh rosemary, finely chopped, plus extra sprigs for garnish
½cupdry white wine
8ouncesbrie cheese, rind removed, room temperature
¼cupcream cheese, at room temperature
¼cupplain Greek yogurt
1tablespoonfresh oregano, chopped, plus extra for garnish
Roasted Fingerling Potatoes and Sausage
1 ½poundsfingerling potatoes, halved lengthwise
12ounceschorizo, andouille or kielbasa, ¼-inch diagonal slices
1teaspoonfresh rosemary, finely chopped
Kosher salt and black pepper
Caramelized French Onion Dip
Heat oil and butter over medium heat in a large, cast iron or heavy skillet.
Add onion. Season with salt and pepper and stir in sugar.
Cook onions 15 minutes, stirring every few minutes.
Add garlic and rosemary. Cook 2 minutes.
Pour in some wine, let simmer and absorb. Repeat until all wine is absorbed, about 30 minutes in total. Stir occasionally during this process.
As the onions get jammy, add the Worcestershire sauce.
When the onions are caramelized, transfer them to the bowl of a food processor. (The 6 cups of raw onion will reduce to about 2 cups when caramelized.)
Add 4 ounces of the brie, cream cheese, yogurt, garlic and onion powders to the onions.
Process the mixture until smooth and creamy, 30-45 seconds.
Stir in chopped oregano.
Preheat broiler on high.
Transfer onion mixture to a small broil-proof skillet or pan.
Scatter pieces of the remaining brie on top of the onion dip.
Broil for 3-5 minutes or until the cheese is bubbly. Watch closely so the dip doesn’t burn. Carefully remove skillet from the oven and let cool 5 minutes.
Garnish dip with extra herbs and serve with Roasted Fingerling Potatoes and Chorizo. Enjoy! (Refrigerate any leftover dip up to 1 week.)
Roasted Fingerling Potatoes and Chorizo
Preheat oven to 425 degrees F.
Place halved potatoes on a large, rimmed baking sheet in a single layer.
Drizzle potatoes with olive oil and season with rosemary, oregano, salt and pepper.
Bake 30 minutes stirring halfway through cooking time.
When potatoes have about 8 minutes left to bake, push them to one side of the pan and add the sliced chorizo to the other side.
Stir the chorizo once while cooking.
Remove baking sheet from the oven when the potatoes are browned and fork tender, and the chorizo is slightly charred.
Transfer to a serving plate or bowl and enjoy with the Cheesy Caramelized French Onion Dip.
VARIATIONS: If you don’t want to serve the dip hot, you can blend all of the brie into the onion mixture in the food processor and serve it at room temperature. Again, refrigerate any leftovers. You can also serve the dip with potato chips, pretzels and crudité. Plus, this dip is delicious on chicken, fish and pork, and is a dynamite spread for sandwiches and burgers.