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[arshermetica]

I'm definitely a DIY foodstuffs advocate. We're mowin down on some of my homemade saltines and tomato-red pepper crackers with my caramelized onion dip. Later on, when we're out of crackers, I'll either whip up another batch or make some potato chips. Both recipes yield huge portions and cost pennies compared to paying more for less at the store.

Comments

[sctmpls]

Amazing to see you back here. I miss you sharing recipes. I really wanna try on or both of these. I love making unexpected things from scratch, just because you can.

[sctmpls]

We have a convection oven. Would you use the convection mode on the saltines, or do you think that would brown them too much?

[arshermetica]

I'm on the fence when it comes to convection ovens and baking things like crackers, pie crusts, shortbreads and chips. Generally when a recipe is supposed to be light, flaky and airy I skip convection and stick with convention. Sure it may mean needing to rotate pans, but you get a much more consistent product in the end.

Granted thats just my opinion and the only way to truly know what works bes in your particular oven is to try both methods.

[trickykitty]

What is this tease about a caramelized onion dip? :P

[arshermetica]

2 large yellow onions (Do NOT use sweet onions)
2 large shallots
1 clove garlic
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces cream cheese, softened to room temperature
2/3 cup sour cream
2/3 cup mayonnaise

Cut the onions, garlic and shallots into a medium dice (I prefer a chunkier dip, so I large dice).

Heat a large saucepan over medium heat. Combine butter and olive oil in pan.

Add the onions, shallots, garlic, cayenne, salt and pepper. Saute for about 10 minutes, until softened. Reduce heat to medium-low and continue sauteing for another 30 minutes, stirring frequently, until the onions are browned and caramelized.

Remove onions from pan and let cool.

Place cream cheese, sour cream and mayonnaise in a large bowl. Using an electric mixer, beat until fully combined and smooth.

Add the onions. Season with salt and pepper to taste.

Allow flavors to marry in the refrigerator for a few hours to overnight.

Serve at room

[trickykitty]

Oh, you rock!

Speaking of dips

[trickykitty]

I've managed to make an interesting bastardized guacamole I should share with you.

Along with the typical cilantro, onion, salsa, etc. ingredients, I stole the idea of adding shredded smoked Gouda from Blue Mesa Grill, and then came across this roasted mango chipotle sauce (because I suck and cheat and buy bottled). The mix is pretty interesting and addictive if you like guacamole.

I accidentally added smoked Fontina once, and that was a mistake.