Sunday, March 15, 2009

Caramelized Onion Dip

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Several years ago at a party, I had this dip and fell in love with it. Wanted to kick it up, so I added the brandy and it gives it the added richness. The caramelized onions can be made ahead of time and heated in the microwave when ready to assemble. Enjoy.

3 T. butter
1 large onion
¼ t. salt
¼ t. pepper
1 t. sugar
1/3 cup brandy
½ cup dried cranberries
½ cup chopped toasted pecans
6.5 oz. package of Alouette Garlic & Herb Spreadable Cheese
Crackers or sliced baguette

Peel and cut in half lengthwise the onion. Then proceed to thinly slice each half of the onion. Melt the butter gently in a large saucepan and add the onions. Toss to completely coat the onions with the melted butter. Add the sugar, salt and pepper. Cook the onions over medium heat until caramelized. (Lightly brown) Take the pan off the heat and add the brandy. Let the alcohol cook off for one minute until returning to the burner. Add the cranberries and cook over low heat for 3 to 4 minutes. Take off the burner and cool slightly.

Spread the Alouette cheese onto your favorite serving platter until it is about eight inches in diameter. Top the cheese with the caramelized onion mixture. Add the toasted pecans and serve with crackers or sliced baguette.