There was a tavern that Brian and I liked going to in Phoenix. The Roosevelt Tavern - it was in an old home, and served only beer and wine from the USA. It was a unique little place that was so unlike Phoenix…maybe that is why we enjoyed it so much. Their tap room was all enclosed in glass so you could see all the beers, and they had a fireplace that was all welded metal; all in all it was very cool. This is where Brian fell in love with Rogue Hazelnut Brown Ale, and I always had a glass of their Pinot Noir that was available and we very often shared a cheese plate, or pretzel. One day we tried their Chips and Dips. It was a plate of Potato Chips with two house made dips. One of the dips was made of blue cheese; it was cheesy and yummy. The other became a fast favorite – onion dip, made with caramelized onions that we would gobble up. Reminiscing of it I went into my kitchen and made what I think is a close second and just as delicious. We had it for New Year’s Eve last year and have been making it through out the year. Hopefully you will try it for some of your up and coming holiday parties or just for yourself. I am sure you will love it.
1 Yellow Onion; trimmed, cut in half, and sliced thin
2 tbsp of Butter
2 tbsp of Olive Oil
3 pinches of Thyme
1 tsp of Sugar
2/3 cup of Beer
1 cup of Sour Cream
½ cup of Mayo
2 tbsp of Balsamic
Fresh Black Pepper
First, in a sauté pan over medium heat melt your butter and olive oil together. Place in your sliced onions and stir frequently. You are looking for the onions to golden to brown, but not burnt. Add in your sugar and thyme and simmer; then add in your beer. Let it sizzle, still stirring, until it reduces and most of the moisture is cooked out. Remove from the heat and let it cool about 15 – 20 minutes.
Next, combine your sour cream and mayo together. Fold in your onion mixture and add in the balsamic. Add in your sea salt and black pepper to taste. Be sure not to over season…place dip in a bowl and cover and refrigerate for at least 1 hour. You want the flavors to marry and develop together.
Finally, portion out your dip into serving containers. I always do two to three servings so that when you are refilling you can just replace the bowl for your guests – makes it quick and easy. Place on a platter with potato chips and or pretzels and serve.