Cook this: Vidalia Onion Dip
Jared Finkel|Calkins Media
Shereen Pavlides鈥� Vidalia Onion Dip.
Shereen Pavlides prepares Vidalia Onion Dip.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Vidalia Onion Dip.
Vidalia Onion Dip
Serves: 6
Note: I ripped off this recipe from my long time, best friend, Wendi Mitchell. I added fontina cheese for a creamier texture, a little flour to absorb the moisture from the onions and chives to present with a pop of color.
Vidalia onions are in season from mid-to-late April until July. When they are not in season, you can substitute for another sweet onion variety.
Crustini toasts
1 day old french baguette
1/2 cup (1 stick) unsalted butter 鈥� melted
1/3 cup olive oil
granulated garlic powder
kosher salt / fresh finely ground black pepper
For the Vadalia dip:
1 cup diced Vidalia onions (1 medium onion)
1 tablespoon all purpose flour
1 cup whole milk ricotta cheese
1 cup packed freshly grated parmigiano-reggiano cheese
1/2 cup grated fontina cheese
1/2 cup mayonnaise
chives to garnish
Heat oven to 375 degrees F.
Slice the baguette crosswise into 3/8-inch slices. Lay each piece onto a rimmed baking sheet (all of the slices may not fit, work in batches or 2 baking sheets). Divide and brush one side of the slices with butter.
Lightly season with kosher salt and garlic powder. Flip. Divide and brush the other side with olive oil. Lightly season with kosher salt and garlic powder. Bake until golden brown and toasted, 12-15 minutes. (Can make up to 3 days ahead. Store in an airtight container at room temperature)
Toss the onions with the flour in a medium bowl until all of the flour coats the onions. Add ricotta cheese, parmigiano-reggiano, fontina cheese, mayonnaise, 1 teaspoon salt and 5 turns on the pepper mill. Stir until well combined. Transfer to a medium baking dish and bake until hot, bubbly and golden brown on top, 25 鈥� 30 minutes. Garnish with chives. Serve with crustini toasts.