Friday, April 20, 2018

Caramelized Onion Dip with Bourbon Croutons | Friday Night Bites



Life has been quite busy lately.  How about you? I have been a bit behind in my Friday Night Bites series for all of you.  The good news is - I am back.  This week I made a caramelized onion dip with bourbon croutons.  You heard me .......... bourbon croutons!






I love cooking with liquor.  It kicks up the flavors, richness and depth within a dish.  The alcohol burns off and you are left with the depth of flavor it evokes.  I actually added bourbon to the caramelized onions too.  A double punch of bourbon - what could be better.  I can't think of anything. Smile.


CARAMELIZED ONION DIP WITH BOURBON CROUTONS

INGREDIENTS:

For the Onion Dip:

3 Large White Onions
5 Tablespoon Butter
2 Tablespoon Bourbon
Salt
Pepper
1 Teaspoon Fresh Thyme
2 Cups Sour Cream
2 Teaspoon Worcestershire Sauce
2 Teaspoon Garlic Powder
2 Teaspoon Onion Powder

For the Bourbon Croutons:

6 Cups, 1 inch cubes of Sourdough Bread
1/3 Cup Olive Oil
3 Tablespoons Bourbon
1 Teaspoon Garlic Powder
Salt

INSTRUCTIONS:

To prepare the Onion Dip:

Peel and cut each onion in half.  Slice each half into thin slices.  

Melt the butter in a large skillet.  Toss in the sliced onions and toss until well coated.  Cook slowly over medium heat until golden brown.  About 20 to 30 minutes.  Season with a 1/4 teaspoon of salt.  Let cool.

In a large bowl, mix the sour cream, onion and garlic powder, thyme, worcestershire sauce until well blended.  Add cooled onions and stir well.  Refrigerate for at least 1 hour.

To prepare the Bourbon Croutons:

In a small bowl, mix the olive oil, garlic powder and bourbon together.  In a large bowl add the one inch cubes and toss with the olive oil and bourbon mixture with your hands until each cube is coated.  

Preheat oven to 350 degrees.

Spread croutons on baking sheet.  Cook for 5 minutes, then flip the croutons over and bake for another 5 to 10 minutes until golden brown.  Let cool.

Enjoy by dipping into the onion dip!







3 comments:

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