Ingredients
Caramelised Onions
- 20 g olive oil
- 30 g Butter
- 200 g onions, Cut in wedges (1cm)
- 20 g water
Dip
- 0.5 teaspoons salt, to taste
- 2 teaspoons soy sauce
- 1 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.;5 teaspoons pepper, ground
- 0.5 teaspoons dried thyme, or chopped fresh dill if preferred
- 250 g cream cheese, Philadelphia
- 100 g sour cream, or Mayonnaise if you prefer it richer
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place 20 g olive oil 30g Salted Butter, 20g Water, and Onions in mixing bowl, position Lid with MC in place and Caramelise for 10 minutes Varoma Temp, Speed 1
- Scrape bottom of bowl with spatula, then add salt, soy sauce, garlic powder, onion powder, pepper, dried thyme (or fresh dill), and caramelise again with MC on, for 10 minutes Varoma Temp Speed 1
- When caramelising finishes, allow the mixture to cool down (approx 15 minutes)
Remove Cream Cheese from Fridge and leave it out to allow it to soften while the onions are cooling down. - Once onion mixture has cooled, add cream cheese, and sour cream (or mayonnaise if you prefer a richer dip), and combine, with MC on, for 15 seconds
"Counter-clockwise operation" speed 3.5 or until well combined (if your cheese is not softened, it may need 20 sec on speed 3.5-4). - Can be served warm, but if you prefer it cold, refrigerate at least 1 hour prior serving.
Caramelised Onions
Dip
Tip
* This recipe makes a lot of dip - approx 500g, but it is very versatile. It can also be used as a spread, as a side sauce for meat or chicken, and as a garnish topping for baked potatoes, canapes and finger foods.
* Stores in the fridge approx 5 days in an airtight container
* If you are using a TM6, instead of the first and 2nd caramelisation step, you can simply follow the caramelised onion recipe on Cookidoo for the automated High Heat function, stop it at 10 minutes, add the step 2 ingredients, and restart the caramelization for the remaining 10 minutes.
Note: to remove any leftover caramelisation from the bowl, do a pre clean first, tip out the soapy water and pop enough white vinegar in bowl to cover the bottom. Let sit for 2 hrs then use the TM bowl brush to remove the residue.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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