Caramelized Onion & Roasted Red Pepper Dip

Substitute 3 bulbs roasted garlic for the red pepper as a variation.

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Name: Caramelized Onion & Roasted Red Pepper Dip
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Teaspoon Olive Oil; 2 Large Sweet onion Sliced 1/2 inch thick; 4 Tablespoons Red wine vinegar Plus 1 teaspoon; 2 tablespoons Sugar Plus 1 teaspoon; 2 tablespoons Brown sugar Plus 1 teaspoon ( w/ garlic variation); 1 Teaspoon Kosher Salt; Black pepper to taste; 1 Cup Sour cream; 1/2 Cup Plain yogurt; 1/2 Jar Roasted red pepper Patted dry

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INGREDIENTS

1 Teaspoon Olive Oil
2 Large Sweet onion ; Sliced 1/2 inch thick
4 Tablespoons Red wine vinegar ; Plus 1 teaspoon
2 tablespoons Sugar ; Plus 1 teaspoon
2 tablespoons Brown sugar ; Plus 1 teaspoon ( w/ garlic variation)
1 Teaspoon Kosher Salt
Black pepper to taste
1 Cup Sour cream
1/2 Cup Plain yogurt
1/2 Jar Roasted red pepper ; Patted dry

INSTRUCTIONS

In a large sauté pan, heat the oil over medium heat. Add the onions and cook, stirring a few times as they reduce in volume, for about 10 minutes.

Add the vinegar, sugar, salt, and pepper. Cover, reduce the heat to low and cook for 3 hours, stirring every 30 minutes. The mixture should be dark and sticky, with very little liquid.

Remove from the heat and transfer to a dinner plate to cool. Place the cooled onions in a food processor fitted with the metal blade. Add the sour cream, yogurt and red pepper. Process until smooth. Cover and refrigerate before serving.

NOTES

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Nutrition

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Serving Size: 1 Serving (1021g)
Recipe Makes: 1 Servings

Calories: 712
Calories from Fat: 210 (29%)

Amt Per Serving		% DV

	Total Fat 23.3g	31 %
	Saturated Fat 13.7g	68 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 0.9g
Cholesterol 71mg		22 %
Sodium 8370.1mg		289 %
Potassium 1264.4mg		33 %
Total Carbohydrate 116.1g		34 %
	Dietary Fiber 6g	24 %
	Sugars, other 110.1g
Protein 13.7g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 712

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