{"id":5879,"date":"2018-05-04T13:58:34","date_gmt":"2018-05-04T19:58:34","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=5879"},"modified":"2021-05-30T09:27:39","modified_gmt":"2021-05-30T15:27:39","slug":"porter-caramelized-onion-and-brie-dip","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/porter-caramelized-onion-and-brie-dip.html","title":{"rendered":"Porter Caramelized Onion and Brie Dip"},"content":{"rendered":"<p><em>Because you can&#8217;t have too many variations on Onion Dip!<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 large sweet onion (Maui, Walla Walla Sweet, or Vidalias)<\/li>\n<li>1 Tab butter<\/li>\n<li>1 Tab olive oil<\/li>\n<li>2 tsp\u00a0 packed brown sugar<\/li>\n<li>\u00bd c porter or stout beer, divided<\/li>\n<li>1 tsp\u00a0 minced fresh thyme<\/li>\n<li>1 tsp chopped fresh chives<\/li>\n<li>8 oz\u00a0 double cream brie, room temperature<\/li>\n<li>8 oz\u00a0 mascarpone cheese, room temperature<\/li>\n<li>1 Tab cornstarch<\/li>\n<li>Baguette for serving<\/li>\n<\/ul>\n<p><b>Directions<\/b><strong>:<\/strong><\/p>\n<ol>\n<li>Thinly slice the onion and add to a pot over medium heat with the butter, olive oil, and brown sugar.<\/li>\n<li>Cook until the onions start to soften.<\/li>\n<li>Add \u00bc cup beer.<\/li>\n<li>Cook, stirring occasionally over medium heat until onions have turned dark brown and the beer has evaporated, about 45 minutes.<\/li>\n<li>Add the additional beer and cook until the pan is mostly dry with only about a tablespoon of liquid left (can be made 2 days in advance, store in the fridge in an air tight container).<\/li>\n<li>Trim the rind off the brie.<\/li>\n<li>Cut brie into small cubes.<\/li>\n<li>In a small bowl stir together the thyme, chives, brie, mascarpone and cornstarch.<\/li>\n<li>Add the onions in an even layer to the bottom of an oven safe baking dish.<\/li>\n<li>Top with cheese in an even layer.<\/li>\n<li>Bake at 375\u00b0 for 15 minutes or until the cheese is bubbly.<\/li>\n<li>Stir to combine.<\/li>\n<li>Serve warm with baguette slices.Notes:\u00a0 This dip can be a bit oily, don&#8217;t be concerned. Think of this like the oil served\u00a0 alongside bread at an Italian restaurant, it&#8217;s part of the flavor of the dip.<\/li>\n<\/ol>\n<p><strong>Servings:<\/strong> 4 to 6<\/p>\n<p><strong>Source:\u00a0 <\/strong>the berroness.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Because you can&#8217;t have too many variations on Onion Dip! Ingredients: 1 large sweet onion (Maui, Walla Walla Sweet, or Vidalias) 1 Tab butter 1 Tab olive oil 2 tsp\u00a0 packed brown sugar \u00bd c porter or stout beer, divided 1 tsp\u00a0 minced fresh thyme 1 tsp chopped fresh chives 8 oz\u00a0 double cream brie, &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/porter-caramelized-onion-and-brie-dip.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Porter Caramelized Onion and Brie Dip&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[99],"tags":[],"class_list":["post-5879","post","type-post","status-publish","format-standard","hentry","category-dips"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=5879"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5879\/revisions"}],"predecessor-version":[{"id":8685,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5879\/revisions\/8685"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=5879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=5879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=5879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}