Skip to content

Caramelized Onion, Goat Cheese & Pumpkin Dip

November 21, 2011

by Emily

Apparently if you blog about something, it comes true.  Like, one day later.  I experienced my first “Friends-Giving” this Saturday and it was a good thing Liz and I had done some theoretical planning for our very own soirée so I was already in the Thanksgiving themed light bite mode.  Lucky for you, I didn’t select one of the perfectly fabulous recipes on our guide, but made up a new one. That’s right, more pumpkin. Get ready.

So one of the strange planning constraints living in New York is that you just can’t throw that picnic caddy in the back of your car and head to someone’s maison. N0, no. You first have to get on a subway, hop on a bus, or hail a cab. You might even have to cross a bridge or traverse an underground tunnel. Oh, and you also have to cross your fingers that there aren’t “planned maintenance” diversions and you find yourself on a train that is running on a completely different line. Because that’s convenient. And today certainly was not the day that you wanted to “experience the Bronx”.

It is highly likely that you will also experience several different climate changes en route.  For example, walk to subway? Sunny, 50 degrees, perfectly lovely.  In subway? HOT with a 50% chance of stench (NY is incredibly glamorous, let me tell you). Anyway, I am telling you about these logitstical nightmares details because this recipe is not a dazzling tart or something that must be baked or heated or reheated or something with a whole other set of complications.  Instead, it is easy, cheesy, involves pumpkin, and travels well with a ziploc filled with baguette slices.  As in, Bon Jour! That was easy.

Maybe it is too late to make this for your Friends-Giving, but  you can certainly enjoy this savory dip with a glass of Champagne while you wait 7 insane hours for your turkey to cook.

Caramelized Onion Goat Cheese & Pumpkin Dip
Deux Maisons original recipe

1 large sweet onion, thinly sliced
1 teaspoon sugar
1 tablespoon olive oil
salt and pepper, to taste
4-5 ounces goat cheese
1/2 cup 0% fat plain Greek yogurt
16 ounces pumpkin puree

In a medium skillet, heat olive oil on medium heat.  Add onions and saute until soft, about 10 minutes. Salt and pepper, to taste.  Add sugar and caramelize until a golden brown, about 15 more minutes.

Meanwhile, pulse pumpkin, goat cheese, and yogurt in a food processor until smooth. Add onions and pulse until fully incorporated. Serve with baguette slices.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: