Cakebread Onion Dip

Chef: Brian Streeter

Ingredients

Onion Confit:

3 yellow onions
2 sprigs fresh thyme
1 T. extra virgin olive oil
1 tsp. salt

Onion Dip:

1 ½ c. mayonnaise
1 ½ c. crème fraiche
1 c. onion confit, dehydrated
1 T. lemon juice
as needed salt & pepper
for garnish crispy shallots chives, chopped

Preparation

Onion Confit:

To make onion confit, peel onions and slice thin. Place in a pan with the sprigs of thyme, olive oil and salt. Cook over medium heat, covered, for about 30 minutes until onions are soft and have released all their juices. Remove the lid and reduce the heat to low. Continue cooking for another hour to an hour and a half, stirring occasionally to keep onions from sticking to the bottom of the pan. Onion confit is done when it has the consistency of a thick jam and is dark brown in color. Remove thyme sprigs and reserve. Spread the onion confit out on a sheet tray lined with parchment and put in a very low oven or food dehydrator for 2 hours until onions get “gummy” like.

Onion Dip:

Chop onion confit and mix with the rest of the ingredients. Taste and adjust seasoning as needed with salt, pepper and lemon juice.

Serve with a glass of Cakebread Cellars Chardonnay.