0:05
I just wanna warn y'all.
0:08
I have not had a stroke.
0:11
I had to go to the dentist this morning.
0:20
what does it look like?
0:24
Does it look like I've had a little bit of a stroke?
0:29
- [Eddie] You look fine.
0:33
They had to give a lot of deadening stuff.
0:36
- [Eddie] You sound fine.
0:37
- Oh yeah, it doesn't affect my vocal cords.
0:47
So I am thinking about recipes, y'all,
0:50
that might come in handy for
0:53
between Christmas and New Year's.
0:57
'Cause even though we've eaten like pigs,
0:59
we still gonna have to eat that week too.
1:01
So I thought I'd share a recipe with you
1:04
that I think is real, real good.
1:07
It's a caramelized onion dip
1:13
So if you like blue cheese,
1:15
I think that you will love this recipe.
1:18
So I'm gonna start by caramelizing two large onions.
1:23
And this should take about 20 minutes
1:27
to get these caramelized.
1:30
And I'm gonna add some olive oil.
1:35
And about a tablespoon of butter.
1:40
I don't know what I set that on.
1:41
Oh, I got it on high.
1:43
So you'll want do this, you know,
1:47
not super fast and not super low,
1:52
So 20 minutes you should have the onions
1:55
the way it should be.
1:59
Now that I have the onions
2:02
coated with the olive and the butter,
2:05
I'm gonna go ahead and add our garlic.
2:11
And this is gonna be so good.
2:20
They're starting to wilt a little bit
2:26
because while they're caramelizing,
2:32
the cream part of our dip.
2:35
So I'm gonna do that in my food processor.
2:41
Check it out, make sure everything's together.
2:47
I'm gonna start with two cups,
2:49
I mean, two eight ounce packages of cream cheese.
2:58
Got a little bit up there.
3:03
What is that, a half cup of sour cream?
3:05
- [Assistant] Yes, ma'am.
3:07
- Half cup of sour cream.
3:13
And I see some mayonnaise in our future.
3:16
- [Assistant] I know that breaks your heart.
3:18
- Oh listen, you can't have a dip
3:19
without some mayonnaise in it.
3:21
I'm just sayin' (chuckles).
3:23
And that looks about a half a cup of mayo, too?
3:27
- Half a cup of cream cheese.
3:28
I mean, half a cup of sour cream and half a cup of mayo.
3:37
- [Assistant] The blue cheese goes in with it too.
3:39
- Okay, well I'm gonna,
3:43
(food processor whirring)
3:46
Hold off for a minute and get my cream cheese,
3:48
you know, where it's,
3:50
(food processor whirring)
3:57
where it's nice and mixed.
4:01
And then I'm gonna add our blue cheese.
4:05
You know, or if you are a Roquefort lover.
4:09
I love Roquefort cheese.
4:11
But have y'all found it's harder to find?
4:17
- [Assistant] You know, I have never really
4:20
- Oh my gosh, it's just my favorite.
4:22
- [Assistant] I will tell you though,
4:23
that your recipe calls for five ounces.
4:26
And of course, in inflation times,
4:27
they've gone to four ounces.
4:28
- Four ounces, that's all right.
4:32
for our blue cheese and onion dip,
4:37
I have melted, oh, a little under,
4:39
it's not quite a half a stick of butter.
4:42
So I'm gonna put my breadcrumbs.
4:49
I just love, love, love Japanese breadcrumbs.
4:52
So I melted my butter,
4:55
rather than dobbin' the top
4:58
with little pats of butter.
5:00
This way, every morsel gets buttered, and I like that.
5:11
for us when our onions.
5:12
- [Assistant] Do you want to show the onions at this stage?
5:14
And then we got probably about 10 more minutes.
5:18
- [Assistant] I've been stirring them for you.
5:22
And you can see they have not even started browning yet.
5:28
when I make French onion soup,
5:31
I'll usually spend 45 minutes just caramelizing the onions.
5:37
You know, 'cause I do it rather slow.
5:43
So we're in a holding pattern
5:45
until these onions are caramelized.
5:49
That should be nice and smooth.
6:04
And I think what I want to do is get a bowl.
6:19
maybe turn this out into a bowl
6:22
first rather than trying to put my onions
6:26
and stir those in there.
6:27
I think I'm gonna do them thisaway.
6:30
Right, so in goes our
6:39
And they smell so good.
6:42
They were real strong sitting up here raw.
6:46
I thought, "Oh my gosh, I'm gonna be crying."
6:49
But I didn't, I didn't cry.
7:02
And we're gonna put this in the oven,
7:05
a preheated 350 degree oven.
7:09
Now, because those onions are in circles,
7:15
little bit of stirring to get them incorporated
7:21
with the cream cheese and the blue cheese.
7:25
Okay, so I want to give our pan
7:29
a tiny bit of a spray.
7:33
'Cause I don't want it to stick,
7:42
And I'm putting it in
7:45
I think it's, like, an eight by eight.
7:50
An eight by eight pan.
7:58
And we're gonna serve
8:01
this with a pita chip.
8:05
Or you know, I love frying
8:13
I love cutting those up in triangles and deep fryin' 'em.
8:18
Tastes so good with dips.
8:34
a little piece on onion there.
8:46
It called a third of a cup, but I'm using
8:50
probably a half a cup,
8:52
and I'm probably gonna want more.
8:54
But this is what I'm going with, y'all.
9:00
This is gonna be so good.
9:22
Okay, 350, 20 minutes.
9:24
This is really, really, really, really hot.
9:27
I mean, it just came outta the oven.
9:54
If you like blue cheese, this is the way to go.
10:04
Happy something, y'all.
10:05
This is good all year round.
