Caramelized Onion Dip with Root Chips

Yield:
4 cups

Ingredients:

  1. 2 tablespoons butter or margarine
  2. 4 large sweet onions, diced
  3. 3 tablespoons brown sugar
  4. 2 containers (8 oz.) sour cream
  5. 2 1/2 tablespoons vegetable broth concentrate
  6. 2 tablespoons balsamic vinegar
  8. ROOT CHIPS:
  9. 2 large baking potatoes
  10. 1 large sweet potato, peeled
  11. 2 large beets, peeled
  12. 6 large carrots, peeled
  13. Vegetable oil
Directions:

DIP:
Melt butter in a large skillet over medium-high heat. Stir in diced onion and brown sugar, and cook, stirring often (about 25 minutes.) Cool. Combine caramelized onion, sour cream, broth, and vinegar. Chill 3 hours. Serve with Root Chips.

ROOT CHIPS:
Cut vegetables into thin slices using a mandolin or vegetable peeler. Drop into ice water to cover until ready to use. Drain and pat dry with paper towels. Pour oil to depth of 3 inches in a Dutch oven. Heat oil to 375 F. Fry vegetables, in batches, 1 to 2 minutes or until golden. Drain on paper towels. Serve with Caramelized Onion Dip.



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