Recipe : Caramelized Onion Dip

• Prep time: 5 minutes
• Cook time: 40 minutes

 

• 2 Tbsp The Olive Oil Experience 100% Extra Virgin Olive Oil
• 4 cups chopped yellow onions (from about 2-3 onions)
• 1 teaspoon brown sugar
• 2 Tbsp The Olive Oil Experience Traditional balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder

Heat olive oil in a large, thick-bottomed deep pot on medium heat. Add the chopped onions and cook until translucent and starting to color, about 10 minutes. If at any point during the cooking of the onions they start to dry out, add a tablespoon of water to the pot. Stir in the brown sugar, balsamic, salt, and pepper. Lower the heat and cook gently, uncovered, for about 25 to 30 minutes, stirring occasionally, until the onions are nicely caramelized. Then set aside. (You can caramelize the onions up to 2 days ahead and chill until you make the dip.) Let cool a bit before adding to the other ingredients.
In a medium bowl, mix together the sour cream and mayonnaise (a rubber spatula works well for this). Stir in the caramelized onions. Sprinkle with garlic salt and stir to incorporate. Stir in the Worcestershire sauce.

Chill until ready to serve. Serve with potato chips.

Yield: Makes about 2 1/2 cups of dip.

Recipe : Chicken, Carmelized Onions and Wild Mushrooms with a creamy bacon and thyme balsamic reduction

Ingredients

1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4" piece of fresh thyme, stem discarded
1/4 cup The Olive Oil Experience Traditional Style Balsamic Vinegar
2 tablespoons The Olive Oil Experience Wild Mushroom-Sage infused olive oil
1/2 cup heavy cream
sea salt & fresh ground pepper to taste
1 pound pasta, wide egg noodle pasta, or rice cooked and drained

Directions

In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the pan. Remove the chicken to a plate and reserve.

Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.