Growing up, caramelized onions were a mainstay in my house. They mixed into deviled eggs and topped “kotleti” ( Russian style pan fried hamburger patties), always resting on the stove on the mornings of parties, just out of reach of my and my siblings grubby hands. My mother made them with such ease that the first time I tried my hand at them, I was seriously surprised when they came out burnt. As a new cook, I chopped them roughly and figured that if I turned the heat up, I could cut my cooking time in half. Big mistake. The thing with caramelized onions is that you can’t be impatient. Don’t take shortcuts. If you read a recipe that says caramelized onions will take you 10 minutes, run.
For perfectly caramelized onions, you need to take the slow and low approach and chop the onions uniformly to ensure they cook evenly. You won’t regret spending some time making them- you’ll find a million ways to use them, including this a-mazing recipe.
Have you ever had a caramelized onion dip? It’s creamy and delicious- and full of sour cream and mayonnaise. This dip is super similar, but dairy is replaced with white beans creating a rich and creamy caramelized onion dip that’s just a bit better for you. Serve with tortilla chips, pita chips or little slices of toasted baguette. This recipe is a total party winner.
Caramelized Onion White Bean Dip
15.5 oz can of white beans (cannellini beans)
1 1/2 white onions
1 tablespoon grapeseed oil
1 tablespoon white champagne vinegar
Salt, Pepper & Garlic Powder
1. Heat a tablespoon of oil in a large pan on medium heat. Slice your onions into even size half rounds, using a mandolin slicer if necessary. Once the oil is heated, add the onions to the pan and cook on medium for about 5 minutes stirring frequently to make sure they don’t burn. Turn the heat down to low ( or just a little higher than low) and, stirring occasionally, cook for about 30 minutes to an hour until the onions reach a deep golden color and soft texture. At the 15-20 minute mark, lightly salt the onions. You may find you need to lower the temperature or add some more oil during the process. If your onions are sticking to the pan or burning, you’ll want to lower the temperature and scrape the pan. Don’t be tempted to cook them on a higher temperature, they’ll only burn. Once they’re done, set aside to cool.
2. While your onions are cooking, gently rinse your beans and add to a food processor. Pulse until they start to break up. Add your oil and champagne vinegar and continue to pulse until the beans are very creamy but still have a bit of texture (you may need to add just a bit more oil to get the right consistency). Season with salt, pepper and a little bit of garlic powder and transfer to a mixing bowl.
3. Once your onions are cooled, fold them into your white bean mixture, saving about a tablespoon. Transfer the mixture to a pretty bowl and top with your remaining tablespoon of onions. You can serve immediately or cool in the refrigerator first, but you will want to the dip to sit out at least 10 minutes before serving.
Fall might be around the corner, but I’m still in full summer mode, food-wise at least. I’m pretty much ready for boot weather, but I still want to eat seafood and sliders, not soups and stews.
So, of course, I’m taking full advantage of the (seemingly) last days of warm weather with these Crab Cake Sliders. The crab is highlighted, not overpowered, by the other ingredients and topped with a delicate chipotle slaw. The best part? I used corn chex in place of regular bread crumbs so these are totally gluten-free (of course, you need to get gluten-free bread as well). The corn chex totally works here, but you can probably just use regular breadcrumbs if gluten isn’t an issue. These babies got rave reviews with my bf, but since he basically likes anything I make, I’m not so sure he’s a great judge. So, obviously that means you all have to make these immediately and report back.
Crab Cake Sliders with Chipotle Slaw
makes about 8 sliders
Crab Cake IngredientsÂ
1/2 large white onion, diced
1 red pepper, diced
1 celery stalk, finely diced,
8 oz lump crab meat
1 cup corn Chex (or breadcrumbs of choice)
1 egg, beaten
1 teaspoon lemon juice
2 tablespoons light mayonnaise
1/2 teaspoon dijon mustard
Chipotle Slaw IngredientsÂ
1 7oz container greek yogurt ( 0 or 2 %)
1 tablespoon lime juice
2 teaspoons agave
13 oz red cabbage, sliced
2-3 chipotle chilies in adobo
salt & pepper
1. For the Chipotle Slaw: Slice your red cabbage thinly into a large bowl. In a food processor, add your yogurt, 3 tablespoons mayonnaise, agave, and lime juice. Starting with one, add your chilies and pulse. Taste after each chili, adding up to three for your desired heat. Mix about 2/3 of the sauce with your cabbage and season with salt and pepper. Cover with plastic wrap and chill in theÂ refrigeratorÂ for at least 30 minutes. Keep the remaining sauce chilled as well.
2. For the Crab Cakes: Heat about a tablespoon of oil in a pan on medium-low. Add your diced onion, red pepper, and celery and cook till tender and slightly browning, about 15-20 minutes. Set aside to cool.
2. Break your crab meat up in a bowl. Add your celery/pepper/onion mixture. Add your lemon juice, 2 tablespoons of your mayonnaise, dijon mustard, beaten egg and Â chex (or other breadcrumbs). Form the mixture into slider size patties and put on a parchment paper lined baking sheet. Place into the freezer for 10 minutes or 15 – 30 minutes in theÂ refrigerator to firm up.
3. When you’re ready to serve, pan fry the crab cakes for a few minutes on each side. Top your slider buns with some of the remaining chipotle sauce,Â add the crab cakes and layer with the chipotle slaw. Enjoy!
Tip: These freeze well. Freeze on a baking sheet then add to a freezer ziplock bag. When ready to use, just thaw and pan fry.