Monday, December 03, 2007

Caramelized Onion and White Cheddar Dip

I'm not always a fan of Rachel Ray, but when I saw her make this dip I knew it would be spectacular. It is really more of a fondue recipe. I think you could probably thin it out and eat it as soup if you wanted.

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread

4 tablespoons butter
2 large onions, finely chopped
1 bay leaf, fresh or dried
1 teaspoon dried thyme or poultry seasoning
Salt and pepper
3 green apples
1/2 lemon, juiced
1 small, round loaf crusty pumpernickel bread, cut into bite-size cubes, 1 pound
3 tablespoons all-purpose flour
2/3 cup dry white wine
2 cups half-and-half
1/2 teaspoon freshly grated nutmeg
A pinch or 2 of ground cloves
2 1/2 cups shredded sharp white Cheddar

Heat a heavy bottomed medium pot or deep skillet over medium heat. Melt butter in pot and add onions, raising heat slightly. Add bay, thyme, salt and pepper to onions and cook, stirring occasionally, until onions are soft and caramel in color, 20 minutes.

While onions cook, slice apples and douse with a little lemon juice to slow browning. Arrange the apples and bread on a board or platter.

When onions are soft and sweet, add flour and cook a minute. Whisk in wine, cook a minute then whisk in half-and-half. When the liquid comes up to a bubble, season with nutmeg and cloves and adjust salt and pepper, to taste. Stir in Cheddar and melt then remove from heat and serve in fondue pot or transfer to a small, warmed sauce pot which you can return to the stove top to reheat sauce as necessary. Dip apples and bread in warm cheesy sauce and enjoy.

Categories: Apple, Appetizer, Bread, Cheese, Dip, Onion, Wine


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