Caramelized Onion-Roasted Red Pepper Dip
Use bottled roasted peppers and you can caramelize the onions the day before. In fact, make the whole recipe a day or two before. It’ll taste even better. - Jenny Jones
- 1 Tablespoon olive oil
- 1 pound onions, thinly sliced
- 2 Tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- pepper to taste
- 1 cup reduced fat sour cream (Daisy brand is good)
- 1/2 cup plain yogurt (fat free or reduced fat)
- 1/2 of a bottled roasted red pepper (about 1/3 cup)
- In a large pan heat oil over medium heat. Add onions and sauté, uncovered, for 10 minutes, stirring a few times as they reduce in volume.
- Add vinegar, sugar, salt and pepper. Reduce heat to low and cook, uncovered, for another 20 - 30 minutes, stirring occasionally, until onions are browned & caramelized. They reduce down to about one cup.
- Remove from heat and let cool. Place cooled onions in a food processor along with sour cream, yogurt and red pepper. Process until smooth. Cover and refrigerate.
What does one eat with this. Veggies? Crackers?
I have served it with crudite, corn chips, potato chips, and bagel chips. You can find a lot more ideas online.
What should a person eat with this recipe. Vegetables ? Crackers?
Hi Jenny, I made this yesterday and it didn’t turn out as I thought. I used two LARGE red onions and sliced them with a mandolin. Talk about tears! I used a large non-stick skillet to cook them as directed. Then did the food processor, etc. My house has smelled like onions for more than a day! But I find the taste rather bitter. Is it the onions?
That’s a mystery. Onions get sweeter the more they are cooked and there is no ingredient here that is bitter in taste. Was the color of your final dip the same as mine? I ask because I wonder if the onions were overdone, possibly burned, because that could cause bitterness. If not, can you let me know if you used any ingredient different from mine? It’s important to me that my recipes work for everyone and I would like to get to the bottom of this. Thanks.
Hi Jenny, I used just the ingredients the recipe called for. Maybe the onions were too big. I used low heat and stirred often. Maybe I need to look for a different onion or use a different pan. Maybe California onions are better than what we get here in CT! Color was almost the same, maybe pinker.
I am out of town but when I get back I will make it again to see if I can figure out why it could be bitter. I’ll let you know.
I’m sorry it took so long but I finally made the dip today and it was not bitter at all, in fact it’s on the sweet side. I can’t imagine what would cause that because the type of onion should not make a difference. It’s possible if the onions got burned that it could make the dip bitter but it doesn’t sound like that happened with you. I’ve been making this recipe for years and it always comes out the same so I’m sorry I am not able to figure out what happened with yours. I hope you’ll try again.
Sometimes red peppers can have a bit of a bitter taste after they’re cooked. I would be careful about how many you use. I haven’t made this dip but I do often roast red peppers.
Red onions should never be used instead of white they always get bitter when cooked for a long period of time .