{"id":121,"date":"2006-09-13T09:43:31","date_gmt":"2006-09-13T14:43:31","guid":{"rendered":"http:\/\/www.igourmand.com\/index.php\/archives\/recipes\/121"},"modified":"2006-09-13T09:44:56","modified_gmt":"2006-09-13T14:44:56","slug":"recipe-onion-dip","status":"publish","type":"post","link":"https:\/\/www.igourmand.com\/?p=121","title":{"rendered":"Recipe – Onion Dip"},"content":{"rendered":"

The Padrino asked me a few days ago for a recipe to make some onion dip. I guess that at their very elegant retreat on top of a mountain overlooking Vienna, they spend their indolent evenings on the terrace overlooking the city nibbling on crudit\u00c3\u00a9s and sipping Champagne, and they got bored of their plain botanitas and needed something to stimulate their bored palates. Here is a simple recipe for a tasty onion dip, and if you want a little bit of variety we recently proposed a pair of other dips here<\/a> and here<\/a>.<\/p>\n

Ingredients<\/strong><\/p>\n

1 1\/2 cups sour cream
3\/4 cup thick plain yogurt
2 tablespoons olive oil
2 cups finely diced sweet onions
2 cloves garlic finely chopped
1\/2 tsp sugar
2 tbs brandy
juice of 1 lime
3\/4 tsp salt
1\/4 tsp ground white pepper <\/p>\n

Preparation<\/strong><\/p>\n

1. Add olive oil to a saut\u00c3\u00a9 pan over medium-heat.
2. When hot add the onions, garlic, sugar, and 1\/4 tsp of salt.
3. Saut\u00c3\u00a9 the onions until caramelized, about 15-20 minutes.
4. Add 1 tbs of the brandy, and when it boils light it up to flamb\u00c3\u00a9.
5. When the flames die down, cool down the onion mixture and refrigerate for about an hour.
6. In a bowl mix the sour cream, the yogurt, the rest of the brandy, the lime juice, the rest of the salt, the pepper, and the onion mixture until well incorporated.
7. Refrigerate at least another hour until serving.<\/p>\n

Lucito<\/p>\n","protected":false},"excerpt":{"rendered":"

The Padrino asked me a few days ago for a recipe to make some onion dip. I guess that at their very elegant retreat on top of a mountain overlooking Vienna, they spend their indolent evenings on the terrace overlooking the city nibbling on crudit\u00c3\u00a9s and sipping Champagne, and they got bored of their plain … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,4],"tags":[],"class_list":["post-121","post","type-post","status-publish","format-standard","hentry","category-hors-doeuvre","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=121"}],"version-history":[{"count":0,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/121\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}