How To Cook Dip With Caramelized Onions, Spinach And Three Types Of Cheese - Recipe

Nia Rouseberg Author: Nia Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Dip With Caramelized Onions, Spinach And Three Types Of Cheese - Recipe

Learn how to cook "Dip with caramelized onions, spinach and three types of cheese". Delicious recipe.

Required products :

  • 1 large shallot, cut into circles
  • 1 cup buttermilk
  • 340 grams of pancetta, cut into thin slices
  • 1 tablespoon oil + more for frying
  • 6 medium-sized onions (about 10 tea cups), chopped
  • 500 grams of fresh spinach
  • 4 tea cups finely chopped kale
  • 3 crushed garlic cloves
  • 1/4 tea cup butter
  • 2 teaspoons flour
  • 3 teaspoons fresh milk
  • 1 teaspoon grated Asiago cheese
  • 1 teaspoon grated Gruyere cheese
  • 1 teaspoon grated Fontina cheese
  • 2 tablespoons sherry wine
  • 1 tablespoon and a half salt
  • 1/2 teaspoon cornstarch

Method of preparation :

Soak the shallot rings in the buttermilk and leave them at room temperature while you prepare the other products.

Fry the whole slices of pancetta for 15 minutes to make it crispy. Drain on kitchen paper.

In the same pan, add the oil and fry the 10 cups of finely chopped onion, stirring every 5 minutes until caramelized - this will take about 45 minutes (add 1 teaspoon of water in the last minutes of cooking, adding 1/4 of it to separate the burnt particles from the bottom of the pan).

Reduce heat to low and add spinach, kale, garlic and three-quarters of the cooked pancetta (finely chopped). Cook until the vegetables are soft, stirring occasionally. Add the butter, after it melts put 1/2 teaspoon of flour.

Add the milk glass by glass, stirring after each to be well absorbed by the mixture.

Bring the liquid to a boil. Add the cheese and wait for it to melt for about 10 minutes.

Pour the sherry wine and season with 1 tablespoon of salt.

Keep the dip warm on a low heat on the hob.

Put about 6 centimeters of fat in a deep saucepan and heat it to 170 degrees.

Mix the flour with the remaining half a cup of flour and 1 teaspoon of salt.

Divide the rings into onion slices and dip them in the dry mixture. Fry them until golden and crispy, about 2 minutes.

Remove from the oil and drain on paper.

Serve the dip, arrange the fried onions and the rest of the pancetta on top.

Serve with bread or crackers.

  • Dip with dried tomatoes and goat cheese
  • Dip with eggplant and tahini
  • Dip with black beans
  • Pumpkin dip with garlic and basil

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