Okay, get ready to eat this caramelized onion dip with a spoon. I’m not REALLY joking. Okay, maybe a bit. But it is that good – you will be tempted to lick said spoon. Now you may be asking WHY oh WHY am I sharing a caramelized onion dip recipe when I already have two […]
Okay, get ready to eat this caramelized onion dip with a spoon.
I’m not REALLY joking. Okay, maybe a bit. But it is that good – you will be tempted to lick said spoon.
Now you may be asking WHY oh WHY am I sharing a caramelized onion dip recipe when I already have two similar recipes on the site. I know, I get it. I considered not sharing it.
But.
This one is the best. I am not exaggerating, not being dramatic.
IT IS THE BEST.
A few months ago, we got pizza from one of our local favorites, Ironborn. In a moment of starving weakness, I ordered the homemade chips to go with it (we looooove homemade chips) and when we got home, I broke into them right away.
The dip stunned me. I assumed it was ranch or blue cheese. It wasn’t. It was an onion dip – but clearly a caramelized onion dip. I could actually TASTE the caramel from the caramelized onions. No joke. And then I almost ate all the chips and Eddie was jealous. OOPS.
We couldn’t stop thinking about the dip. It was on another level. I looked on their website and sure enough, it was a caramelized onion dip. How this had evaded me before ordering, I don’t know. The hunger just took over.
So I made it!
First up, the glaring different between this and my very first onion dip? Um, I caramelize FOUR whole onions here for this dip. Yes, four. You know how much they cook down, and all the extra caramelization, the better. I knew four would be better, given my recent obsession with french onion everything. And it was!
Second, the first dip was much more yogurt based as flavor. This one is more onion based. If that makes sense.
The rest of this dip is simple. Just sour cream or greek yogurt. I honestly can rarely tell a difference when I swap them, however I do buy 2% or 5% plain greek yogurt, not nonfat. That helps. I use whichever one I have on hand. Plus, I still add a bit of mayo for some richness. It definitely makes a difference and I highly suggest keeping it in there if you can.
Then just salt, pepper and garlic.
Yes. That is it.
MAYBE some herbs on top or mixed in if you’re feeling it.
P.S. you can even caramelize the onions ahead of time. I’ve done this multiple times now. Caramelize them ahead, store them in the fridge, reheat in the microwave (just to soften the solids) and make the dip. It’s fantastic.
I love how creamy this dip is. My original french onion dip uses cream cheese and it’s definitely a thicker consistency. It also uses a bunch of onions, but more goes into it and the dip isn’t as silky or thin. It’s almost tricky to dip a thin chip into my original french onion dip.(more…)
French onion scalloped potatoes need to make an appearance on your dinner table! Yessss I am the crazy person serving you another french onion recipe! This time, in your scalloped potatoes. It is SO WORTH IT. Caramelized, thyme-studded onions are swirled into super cheesy sliced potatoes. Lots of melty gruyere, just to hit the classic […]
French onion scalloped potatoes need to make an appearance on your dinner table!
Yessss I am the crazy person serving you another french onion recipe! This time, in your scalloped potatoes.
It is SO WORTH IT.
Caramelized, thyme-studded onions are swirled into super cheesy sliced potatoes. Lots of melty gruyere, just to hit the classic french onion taste.
They.are.a.dream.
Really, I know that I say this every single time, but I have to be close to the end of the french onion obsession. I mean, is there even anything else I can french onion? I’ve french onion-ed all the things. Promise we’re near the end.
In the meantime, just enjoy all this caramely, cheesy goodness.
I know that I sure am.
If you’re looking for Easter menu ideas, I’ve got you! This is a dish you can add to your table that would be an absolute showstopper.
I’ve shared these asiago scalloped potatoes before, with both white potatoes and sweet potatoes! They are super good.
This version is similar, just with lots of delicious, savory caramelized onions. The depth of flavor is incredible.
My mom makes the best scalloped potatoes and they are one of Eddie’s favorite dishes. She only tends to make them on Easter, because she also has an arsenal of other amazing potato dishes she makes regularly. And every year when she makes them, we’re all always like WHYYYY DO WE ONLY HAVE THESE ONCE A YEAR?!
It’s mind blowing, because they are so incredible. And they reheat well, they travel well, really you can’t go wrong.
I think the main issue is that scalloped potatoes can be a bit high maintenance. You have to slice the potatoes, make the sauce, grate the cheese – all that jazz. And here I am, making them even more high maintenance, because I’m demanding that you caramelize onions for an hour before.
Or heck, at least 40 minutes. Real caramelized onions take awhile, even though most of the time is hands off. You just need to sit even now and then.
Once you make a batch of caramelized onions, the rest is scalloped potato history. I like to use a mandolin for the best even results, but you can also thinly slice potatoes. You can do this the night before, just store them in a bowl of ice water in the fridge overnight!
I like to use gruyere cheese here because it’s the classic flavor of french onion soup. I throw some in the cheese sauce and some in between the layers, along with the caramelized onions. Top the entire thing off with crunchy breadcrumbs, bake until it’s melting together and the potatoes and super soft.
The cheese is golden and bubbly.
They are irresistible!
If you love making a good casserole or dinner dish for your family, whether it’s for a holiday or even sunday dinner, this is it. Yes, it’s a labor of love, but the end result is so wonderfully worth it.
These french onion scalloped potatoes are a little twist on the classic! Caramelly, thyme onions are swirled into cheesy sliced potatoes.
Course Side Dish
Cuisine American
Prep Time 1hour
Cook Time 1hour
Total Time 2hours
Servings 8to 12 people
Author How Sweet Eats
Ingredients
4sweet onions,thinly sliced
4tablespoonsunsalted butter
kosher salt and pepper
½teaspoondried thyme
3poundsrusset potatoes,peeled
sauce
4tablespoonsunsalted butter
4tablespoonsall-purpose flour
3 ½cupsmilk
kosher salt and pepper
¼teaspoonfreshly grated nutmeg
12ouncesfreshly grated gruyere cheese
⅓cupseasoned bread crumbs
Instructions
Preheat the oven to 350 degrees F.
Thinly slice the onions. Heat the 4 tablespoons of butter in a skillet over medium heat. Add in the onions with a big pinch of salt and pepper. Stir. Cook for 10 minutes, stirring occasionally, until the onions soften. Reduce the heat to low, stir in the thyme and cook for another 30 to 40 minutes, stirring often, until the onions are golden and caramelly in color. If at any time the onions start to burn, turn down the heat or add a splash of water to the pan.
Use a mandoline or sharp knife to thinly slice the potatoes - you want them to be uniform in size and about ⅛ inch thick. If you are slicing them ahead of time or with a while to go before assembling, place them in a bowl of ice water so they don’t brown.
Make the sauce! Heat the other 4 tablespoons of butter in a saucepan until melted. Whisk in the flour to create a roux. Cook for 2 to 3 minutes, stirring, until the roux is golden in color and smells fragrant and nutty. Slowly stream in the milk while whisking the entire time, bringing the sauce together.
Continue to stir the sauce and whisk in a pinch of salt and pepper and the nutmeg. Reduce the heat to low. Slowly stir in 6 ounces (about half) of the gruyere until melted. Taste and season with more salt and pepper if needed.
Layer half of the potatoes in the baking dish. Cover with half of the cheese sauce, then half of the caramelized onions and half of the remaining grated gruyere. Layer the remaining potatoes on top. Top with the remaining cheese sauce, covering all the potatoes. Top with the remaining caramelized onions and the grated gruyere. Top with the bread crumbs.
Bake uncovered for 45 to 60 minutes, or until the potatoes are tender enough to pick up with a fork. If the top gets too brown towards the end, you can tent it with foil. Let cool slightly before serving.
This apple brie tart is heavenly! Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! Oh hi! So this is the THIRD year in a row that I’ve photographed this recipe and it’s finally making it to the blog. How exciting! A few […]
No better way to close out summer than with caramelized onion tomato pasta! Super caramely onions, bursting tomato gems, lots of fresh basil ribbons and of course – parmesan. Because life is nothing without cheese! This is late summer in a skillet. In case you haven’t noticed, this has basically been the year of caramelized […]
No better way to close out summer than with caramelized onion tomato pasta!
Super caramely onions, bursting tomato gems, lots of fresh basil ribbons and of course – parmesan. Because life is nothing without cheese!
This is late summer in a skillet.
In case you haven’t noticed, this has basically been the year of caramelized onions for me. I mean, sure, I’ve used them in many recipes over the last decade, but this year I’ve really gone over the top.
And I can only assume that’s because we have so much time at home, that right now I’m like “oh, I have to caramelize onions for 30 minutes? Sweet! Something to do!”
You know?
Anyway, that’s why I don’t feel terribly awful about sharing so many recipes recently that require you to caramelize onions for a half hour before you really make the meal.
Promise promise it’s worth it.
So I know I just gave you a whole spiel about the onions taking quite a while, but other than that, this is such a quick and easy pasta. It’s one that comes together in a matter of minutes once the onions are caramelized and the tomatoes have popped. Throw the ingredients in the skillet and check them every so often. That’s all it takes!
There are a few major flavor players here in this skillet:
The caramelized onions, of course. They have so much sweet and savory flavor that I can’t help but use them in everything.
Burst cherry tomatoes! The best of summer, adding a little acid and a bit more sweet to the skillet.
Fresh basil, for an herby, refreshing pop.
And parmesan. Nutty and buttery and savory all in the one. It brings everything together and tastes so lovely.
Any pasta you love works here. Any shape, any kind. This is my idea of a perfect meatless meal, but it can also be a great side dish too. Or a pot luck dish, you know, when we can do that again in ten years. It’s even tastes good when it’s cold.
The leftovers are TOPS. The flavors just marry together even more in the fridge and taste incredible.
This caramelized onion tomato pasta is super simple and flavorful. Perfect for the end of summer! Delicious as a main dish or side.
Course Main Course
Cuisine American
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Servings 2to 4 people
Author How Sweet Eats
Ingredients
2sweet onions,thinly sliced
2tablespoonsbutter
salt and pepper
8ouncespasta
3garlic cloves,minced
2cupswhole cherry tomatoes
⅓cupfresh chopped basil ribbons,plus extra for topping
¼cupfinely grated parmesan cheese
shaved parmesan for topping
Instructions
Heat the butter in a large skillet over medium-low heat. Stir in the onions with a big pinch of salt and pepper. Cook, stirring often, for 25 to 35 minutes, until the onions are golden and caramely.
Towards the end of the onions caramelizing, bring a pot of salted water to a boil and cook the pasta according to the package directions.
Add the garlic and cherry tomatoes into the skillet with the onions. Cook, stirring often, until the tomatoes begin to burst, about 10 minutes.
Stir the pasta into the skillet. Stir in the basil ribbons and the parmesan cheese. Taste and season with a pinch of salt and pepper if you feel it needs it.
Serve immediately with extra basil and parmesan for topping.
This caramelized onion smash burgers are sponsored by St Pierre! I’m so excited to be partnering with them this summer to bring you delicious recipes. Hello summer! Is there anything better than a flavorful smash burger?! I think not. These are a DREAM. Burgers with crispy, crunchy edges, smothered in cheese and caramelized onions and […]
This caramelized onion smash burgers are sponsored by St Pierre! I’m so excited to be partnering with them this summer to bring you delicious recipes.
Hello summer! Is there anything better than a flavorful smash burger?!
I think not. These are a DREAM.
Burgers with crispy, crunchy edges, smothered in cheese and caramelized onions and served on top of buttery brioche bread.
Sign.me.up.
Today, I’m so excited to be partnering with St Pierre! We love love love their brioche bread products so much. You probably recognize their buns in so manyof mysandwichrecipes – I’ve used them for years and they are seriously the best. These are my go-to store bought buns for sure.
The St Pierre Burger Buns are perfect to use if you’re entertaining or simply grilling dinner for yourself. The buns are buttery and pillowy. I ended up throwing mine on the grill for an extra toasty taste. The texture is light and airy, but the buns are sturdy enough to hold a burger, which creates the absolutely PERFECT bite of texture. They totally elevate a regular old burger or sandwich and take the meal to next level!
I’m thrilled to share this caramelized onion smash burger which is absolutely LOADED with flavor and served on the brioche burger buns.
I don’t think it’s any secret how crazy I am for smash burgers. I mean, they are easily my favorite burger that we make in this house. Same goes for Eddie and even the kids are into them now too. In fact, for two weeks Max kept saying he wanted a “burger with cheese and lettuce.” I assumed he either saw it in a movie or read about one in a book. But I loved that it was his first real “craving” and can totally relate.
Who doesn’t crave a smash burger in the summer?!
I wish I could eat one right this instant.
So, caramelized onion smash burgers were born!
To get the classic smash burger texture, using a cast iron skillet is best. In previous years you’ve seen me make them in my kitchen and sometimes I’ve even put the cast iron skillet directly on the grill and use it there. This year, I’m using the griddle attachment on my actual grill, which is perfect because I can smash the burgers directly on the grill. AHHHH!!
How amazing is that?
It definitely makes things easier. But if you’re just using the skillet, cast iron is great because it gets HOT. And that’s what you want. A hot skillet. A round of beef. Then use smash it into the skillet using a burger press, the bottom of a glass or the flat end of a meat tenderizer. The edges get crispy and golden and the burger cooks in all that goodness.
Oh and did I mention that we add butter to the pan too?
YESSSSSS.
I like to smother said burgers in cheese (your favorite variety works here; my usual is sharp cheddar or gouda!) and then pile them high with caramelized onions.
There’s also a garlic herb aioli slathered on the buttery St Pierre brioche bun and some crisp refreshing lettuce to really take things over the top.
I can’t even handle these beauties! They are perfect for the Fourth of July and will take your menu over the top.
These caramelized onion burgers are loaded with flavor, smothered with cheese and caramelized onions and topped with garlic herb aioli.
Course Main Course
Cuisine American
Total Time 1hour
Servings 4people
Author How Sweet Eats
Ingredients
caramelized onions
2medium sweet onions,thinly sliced
4tablespoonsunsalted butter
pinchof salt
burgers
1poundlean ground beef,I like 93%
1teaspoonsalt
1/2tablespooncanola or vegetable,or any high heat oil
1tablespoonunsalted butter
4slicessharp cheddar cheese,or your favorite cheese
4St Pierre Brioche Burger Buns
leafy green lettuce,for the burgers
garlic herb aioli
½cupmayonnaise
2tablespoonschopped basil
2tablespoonschopped parsley
1tablespoonchopped rosemary
2garlic cloves,minced
freshly cracked black pepper
Instructions
caramelized onions
Thinly slice the onions. Heat a large skillet over medium-low heat and add the butter. Once melted, add in the onions with a good pinch of salt. Stir to combine everything. Cook, stirring often, for 20 to 30 minutes, until the onions caramelize. I love a classic, slowly caramelized onion, but if you’d like to speed up the process, you can add a pinch of sugar while cooking. You can also make these ahead of time and store them sealed in the fridge, submerged in a bit of olive oil.
burgers
Divide the beef into 4 equal parts. I like to form mine into balls so they smash into a more circular burger.
Heat a large cast iron skillet or your grill griddle over medium-high heat. You want it to be hot, so heat it for at least 5 to 10 minutes.
Once it's hot and your burgers are ready to go, quickly brush the skillet with oil and place half of the butter on the skillet. It will smoke, so work quickly! Place one of the balls of beef on the skillet and smash it down with a burger press, spatula, mason jar, etc - once or twice. You want it to be about 1/2 inch in thickness (or a little less) and want to try and smash it only 2 or 3 times. Season it with salt and pepper and repeat with the rest of the beef. Cook the burgers for 2 to 3 minutes and then flip, season with salt on the other side and cook for 2 minutes more. Add the cheese and let it melt for just 60 seconds or so.
Remove the burgers from the heat. Spread the aioli on the buns and top with a piece of lettuce. Add the burger on, along with the caramelized onions. Serve immediately!
garlic herb aioli
Whisk together the ingredients until combined. You can make this ahead of time and store it in the fridge.
Here’s how we’re going to handle the weekend: by making french onion meatballs immediately! Hi. It’s me again. Back with another french onion recipe. I KNOW. I’m sorry? I realize I’ve tried to french onion the entire world this this year but I just can’t help it. I mean, this HAS to be the last […]
Here’s how we’re going to handle the weekend: by making french onion meatballs immediately!
Hi. It’s me again. Back with another french onion recipe.
I KNOW.
I’m sorry? I realize I’ve tried to french onion the entire world this this year but I just can’t help it. I mean, this HAS to be the last recipe, right? There can be no more french onion-ing of any things in this house.
I think I have a french onion problem. But it’s a good problem to have?
P.S. you can find me making these on instagram today!
So, as usual, anything french onion-ish is going to take a little bit of time because you have to caramelize those onions! It’s the key to all the flavor. Once that part is done though, these aren’t too difficult to make.
And bonus, you can make the onions ahead of time. Heck, you can make the meatballs ahead of time!
Also! You can use ground turkey or chicken for this recipe. You could even use ground beef, but I find that turkey or chicken makes the meatballs taste best – they really allow the flavor to shine.
After you decide on that, we deal with all the other additions. Basically whatever goes in that soup is going into our meatballs!
Gruyere! Parmesan! Thyme! Breadcrumbs!
Delicious things like that and of course, the onions too.
Enter all the exclamation points.
It is nearly impossible to not eat these all out of the pan. You brown the meatballs, then throw a little stock into the pan and bake with some cheese. These practically melt in your mouth. They are divine.
Now what to serve these with!
Um, can we still be friends once I tell you that I placed mine on top of a piece of toasted sourdough? It was basically the best decision in quarantine (aside from this banana cake) and I essentially made a meatball MELT. Love it.
Another option is to serve these just like this, out of the skillet, with some roasted vegetables or your favorite side. They are SO good on their own. They have enough flavor and they are juicy enough too!
Of course, you could throw them in with some pasta too, whether you do buttered noodles or marinara or whatever! Because the meatballs are so ridiculously flavorful, they don’t need much! They can carry an entire meal, trust me.
HELLO.
Okay so now that I’ve convinced you to stand over the stove and caramelize onions AGAIN, dinner should be great this weekend! xo
These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!
Course Main Course
Cuisine American
Prep Time 1hour
Cook Time 25minutes
Total Time 1hour25minutes
Servings 16meatballs
Author How Sweet Eats
Ingredients
2tablespoonsolive oil
2medium onions,thinly sliced
1poundlean ground turkey or chicken,I like 94%
2garlic cloves,minced
1cupfinely grated gruyere cheese,plus extra for topping
2tablespoonsfreshly grated parmesan
1/4cupseasoned bread crumbs
3tablespoonsfresh parsley
1teaspoondried thyme
1/2teaspoonsalt
1/2teaspoonpepper
1 to 2tablespoonsolive oil,for browning the meatballs
1 ½cupschicken or beef stock
1teaspoonflour
Instructions
Heat a large oven-safe skillet over medium-low heat and add the olive oil. Stir in the onions with a big pinch of salt. .Cook, stirring often, until the onions caramelize, about 30 to 40 minutes. Once the onions are golden and caramelly, transfer them to a plate. (Note: if you’re really in a rush, you can add 1 teaspoon of sugar, honey, maple syrup, etc to speed along the caramelization process. Be sure to stir often and check on the progress!)
Preheat the oven to 350 degrees F. Take half of the cooled caramelized onions and chop them up a bit - just so they easily mix into the meatballs.
In a bowl, stir together the turkey, garlic, ½ cup gruyere, all the parmesan, the breadcrumbs, parsley, thyme, salt and pepper. Add in the chopped caramelized onions. Mix until the meatballs are just combined - do not over mix!
Use your hands to form the mixture into 1-inch meatballs. It helps if you wet your hands with water before rolling. It’s okay if the meatballs are not perfect rounds!
Heat the same skillet over medium heat and add a drizzle of olive oil. Add the meatballs in a single layer and brown them on all sides - let them cook for 1 to 2 minutes, before flipping.
Once the meatballs are completely browned, fill a shaker cup or water bottle with the stock and flour. Shake it for 30 seconds. Pour the mixture into the skillet with the meatballs. Add in the remaining caramelized onions. Top the meatballs with the remaining gruyere cheese.
Bake for 20 to 25 minutes, or until cooked through (you want the internal temp to read 165 degrees F). Serve immediately! I love serving these on sourdough bread, like a meatball melt!
There are two things you should know about this recipe: 1. The name is a lie. There’s no queso in these quesadillas. But calling them “dillas” makes them sound like something cutesy off of a children’s menu, doesn’t it? 2….
There are two things you should know about this recipe: 1. The name is a lie. There’s no queso in these quesadillas. But calling them “dillas” makes them sound like something cutesy off of a children’s menu, doesn’t it? 2. Yes, if it sounds familiar, it’s because I made these with leftovers from my Sweet Potato & Kale Wraps. I decided to save the recipe for a rainy day and its day has finally come! So yeah, about #2. We had tortillas and fillings leftover after making those wraps. But, as you saw, I am no burrito wrapper, so the second night around, I made these Kale & Sweet Potato Quesadillas for dinner. Instead of binding everything together with cheese like in a traditional quesadillas, I used mashed sweet potatoes. Is this weird? Okay, fine, maybe it sounds weird, but sweet potatoes and kale go really well together (this is one of my most popular posts, after all!) and so do sweet potatoes and black beans. Oh, and one note about the chorizo: if you can purchase Field Roast locally, use their Mexican Chipotle sausage. Their sausage is made with real vegetables, grains, and spices and it’s minimally processed. (Yes, […]
I can never, ever pass up the opportunity to make a recipe that involves caramelized onions. Are they a pain to make? Kind of. Do they take for-freaking-ever to cook down? Absolutely. But they are always worth it. When I was given a list of recipes fro…
I can never, ever pass up the opportunity to make a recipe that involves caramelized onions. Are they a pain to make? Kind of. Do they take for-freaking-ever to cook down? Absolutely. But they are always worth it. When I was given a list of recipes from Deborah Madison’s Vegetable Literacy to chose from for this post, my eyes immediately went to the open-faced sandwiches topped with caramelized onions. There was no way these wouldn’t be delicious! The sweet onions and thick slices of roasted red pepper paired perfectly with the salty cheese and earthy spinach. And aside from the time it took to caramelize the onions, these sandwiches were easy to make too. This is why I love Deborah Madison’s cookbooks—they elevate vegetarian cooking beyond veggie lasagnas and burgers, but in a way that’s not intimidating to the average cook. Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes was released this week and I was lucky enough to get a copy to review. As a vegetarian (and a fan of Deborah Madison’s work in general), I appreciate this book for its inspired recipe ideas, but as a gardener, […]
Originally these were going to be burritos. Having never wrapped burritos before, they turned out a little flat. I was hoping no one would notice, but as soon as I gave my husband his, he was all, “This doesn’t look like a burrito at all! B…
Originally these were going to be burritos. Having never wrapped burritos before, they turned out a little flat. I was hoping no one would notice, but as soon as I gave my husband his, he was all, “This doesn’t look like a burrito at all! Burritos are round!” So I decided rather than making them again, I’d just call them Sweet Potato & Kale Wraps. I’m lazy like that. These wraps were inspired by a recipe for Portuguese Burritos by MomFoodie. She had mentioned that she felt they were lacking something, so I decided to add a crapload of stuff to the burritos to add flavor. I didn’t want to add cheese, but I needed something to help bind the burrito together, hence the mashed sweet potatoes. I added black beans too and to replicate that smoky flavor the beans have at Mexican restaurants, I added a little smoked Spanish paprika to them. Caramelized onions clearly make everything better, so those went in too. I guess I kind of used a “throw enough things at the wall and eventually something will stick” approach to these burritos wraps. Luckily everything did stick, and although they might sound a little bit weird, […]
