Carmelized Onion Dip with Fingerling Potatoes

January 1, 2009

This recipe is from Season’s Eatings. My issue mysteriously disappeared, so please thank my friend Andrew Ritchie for sending it to me by visiting his amazing site, Martha Moments. I think Andrew knows more about Martha Stewart Living than anyone else (and his attempts to replicate Martha are always stunningly beautiful).

I decided to make this for our annual New Year’s Eve party. I always make fondue (which I will post about tomorrow), but I decided to add this to my repertoire as well. Here’s the link to the recipe.


Browning the onions

Browning the onions


First you slice and brown onions. Then you cover them and let them cook on low for 40 minutes. This went smoothly. The onions browned nicely. Once they are done, you add salt, thyme, and vinegar and uncover them and cook until the liquid is gone. I did this. Next you’re supposed to chop the onions and mix cream cheese and sour cream with a mixer. Instead, I dumped the onions in the food processor and chopped them in there and threw in the cream cheese and sour cream and whizzed it there. This was easy.

I tasted the dip at this point and was not thrilled. It had a strong vinegar taste. I added a little sugar, more salt and some pepper. It still tasted like vinegar to me but I didn’t have time to do anything else. I put it in the fridge and moved on to other things.

Next, I made the fingerling potatoes to dip in it. I cooked these in the oven with a little olive oil. They came out nicely.





When I served the dip, the vinegar flavor had disappeared, so I think it just needed to sit a while.

The dip recipe made tons and tons. I’ve got so much left over, I’m taking it to another party Friday. I’ll have to make more potatoes though since those are all gone. Thumbs up on this dish. It had a nice, rich,  sweet flavor and the potatoes were a great thing to dip in it. I would make this again. Our guests scarfed it down quickly and it was a hit.

A Teacup Collection

December 30, 2008

teacupsThis is my Christmas teacup collection. When I was a child, each year my grandmother gave me one for my birthday. You can imagine how I felt as an 8 year old, opening a china teacup. But now I’m glad I have the collection. Some of them have been broken and glued back together. I also am constantly looking for more that are not red, since most of the rooms in my house use pink or cranberry at Christmas, not red.

Tomorrow is New Year’s Eve. As always, we will be having a fondue party. This year, I’m going to make Martha’s version, from her site. I just got back from the grocery store where I bought everything we need.  If I can locate my Season’s Eatings special issue magazine, I want to make the onion dip with the potato slices for dipping. Somehow the magazine is missing at the moment. If you have the recipe, would you email it to me? I’m tearing my hair out here trying to find it.

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