Blossoming Onion with Three Types of Dip Recipe | Sur La Table (2024)

• Grilled Onions (see directions below for using the Onion Blossom Grilling Set)
• Bacon Blue Cheese Dip:
• 4 bacon slices, chopped
• 2 garlic cloves, minced
• 1 (8-ounce) package cream cheese, softened
• ¼ cup cream
• 4 ounces crumbled cambazola or preferred bleu cheese
• 2 tablespoons chopped fresh chives
• 2 tablespoons almonds, toasted then chopped
• Romesco:
• 4 medium-size ripe tomatoes
• ⅓ cup plus 1 tablespoon extra-virgin olive oil
• ¼ cup sliced almonds
• ½ teaspoon smoked paprika
• 1½ teaspoons Parmesan cheese, grated
• 1½ teaspoons kosher salt or sea salt plus more to taste
• ½ teaspoon pepper
• 1 tablespoons red-wine vinegar
• 2 tablespoons flat leaf parsley
• 4 slices stale (or toasted) French baguette
• Chipotle Garlic Aioli:
• ½ cup mayonnaise (or freshly made Aioli)
• 2 to 3 tablespoons chipotle chiles in adobo sauce
• ¼ teaspoon adobo sauce (from canned chiles)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1¼ teaspoons garlic powder
• ¼ teaspoon lemon juice

To use the Onion Blossom Grilling Set: place an onion in the holder and push the corer through the center. Use the knife guides for perfectly even slices, taking care not to cut all the way through. Transfer the onion to a grilling rack using the handle for support. Move the rack to your pre-heated grill and enjoy tasty appetizers in no time. WARNING: Racks get hot! Use oven mitt or glove when handling.

To make Bacon Blue Cheese Dip: Cook bacon until crispy, reserve fat. Toast minced garlic cloves in bacon fat, reserve garlic and discard fat. Beat softened cream cheese with a hand mixer until smooth, add cream and mix thoroughly. Mix in garlic, bacon, chives, bleu cheese and almonds. Place mixture into a ceramic 1 cup baking dish and bake at 350°F for 15 minutes until golden bubbly. Serve with grilled onion.

To make Romesco: Slice tomatoes lengthwise and coat with 1 tablespoon olive oil. Place tomatoes on a parchment lined baking sheet and roast at 375°F for 1 to 1 ½ hours until caramelized, peel off skins and discard. In a medium sized sauté pan, toast almonds over low flame until fragrant and browned. Chop bread and almonds until coarsely minced. Add tomatoes, paprika, pepper and salt to food processor and purée until well combined. With the food processor running, slowly add the red-wine vinegar, parsley and remaining olive oil until fully incorporated. Empty food processor into a mixing bowl, add bread crumbs, chopped almonds and Parmesan, whisk to incorporate. Adjust seasonings to taste and serve with grilled onion.

To make Chipotle Garlic Aioli: De-seed and mince the chipotle chiles. Combine with mayonnaise, lemon juice, adobo sauce, salt, pepper and garlic powder. Mix thoroughly and serve with grilled onion.

• Grilled Onions (see directions below for using the Onion Blossom Grilling Set)
• Bacon Blue Cheese Dip:
• 4 bacon slices, chopped
• 2 garlic cloves, minced
• 1 (8-ounce) package cream cheese, softened
• ¼ cup cream
• 4 ounces crumbled cambazola or preferred bleu cheese
• 2 tablespoons chopped fresh chives
• 2 tablespoons almonds, toasted then chopped
• Romesco:
• 4 medium-size ripe tomatoes
• ⅓ cup plus 1 tablespoon extra-virgin olive oil
• ¼ cup sliced almonds
• ½ teaspoon smoked paprika
• 1½ teaspoons Parmesan cheese, grated
• 1½ teaspoons kosher salt or sea salt plus more to taste
• ½ teaspoon pepper
• 1 tablespoons red-wine vinegar
• 2 tablespoons flat leaf parsley
• 4 slices stale (or toasted) French baguette
• Chipotle Garlic Aioli:
• ½ cup mayonnaise (or freshly made Aioli)
• 2 to 3 tablespoons chipotle chiles in adobo sauce
• ¼ teaspoon adobo sauce (from canned chiles)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1¼ teaspoons garlic powder
• ¼ teaspoon lemon juice

To use the Onion Blossom Grilling Set: place an onion in the holder and push the corer through the center. Use the knife guides for perfectly even slices, taking care not to cut all the way through. Transfer the onion to a grilling rack using the handle for support. Move the rack to your pre-heated grill and enjoy tasty appetizers in no time. WARNING: Racks get hot! Use oven mitt or glove when handling.

To make Bacon Blue Cheese Dip: Cook bacon until crispy, reserve fat. Toast minced garlic cloves in bacon fat, reserve garlic and discard fat. Beat softened cream cheese with a hand mixer until smooth, add cream and mix thoroughly. Mix in garlic, bacon, chives, bleu cheese and almonds. Place mixture into a ceramic 1 cup baking dish and bake at 350°F for 15 minutes until golden bubbly. Serve with grilled onion.

To make Romesco: Slice tomatoes lengthwise and coat with 1 tablespoon olive oil. Place tomatoes on a parchment lined baking sheet and roast at 375°F for 1 to 1 ½ hours until caramelized, peel off skins and discard. In a medium sized sauté pan, toast almonds over low flame until fragrant and browned. Chop bread and almonds until coarsely minced. Add tomatoes, paprika, pepper and salt to food processor and purée until well combined. With the food processor running, slowly add the red-wine vinegar, parsley and remaining olive oil until fully incorporated. Empty food processor into a mixing bowl, add bread crumbs, chopped almonds and Parmesan, whisk to incorporate. Adjust seasonings to taste and serve with grilled onion.

To make Chipotle Garlic Aioli: De-seed and mince the chipotle chiles. Combine with mayonnaise, lemon juice, adobo sauce, salt, pepper and garlic powder. Mix thoroughly and serve with grilled onion.