The American classic onion soup dip created by Lipton has long been a Super Bowl recipe staple. I decided it was time for an upgrade! Caramelized onions are easy, cheap and delicious, so remaking this dip was a snap!  Onions become a whole new veggie after they have been slowly caramelized – sweet and rich! YUM!

If you have never tried caramelizing onions, I suggest you drop whatever it is you are doing and RUN QUICKLY to your nearest grocery store and stock up on yellow onions. Try this recipe and you will be a caramelized onion convert!

Then, I made crackers. I promise you if you make these, someone will be impressed. “You made crackers? Wow!” is the amazed response I get most often. People are always impressed – but they don’t realize how ridiculously easy these are to make. And – so, so delicious – Wheat Thins have nothing on these crunchy delights!

Caramelizing onions over low heat in a large skillet - stirring frequently to remove moisture and add richness to onions

CARAMELIZED ONION DIP

3 large yellow onions*
1 tablespoon canola oil
1 teaspoon kosher salt
1 cup light sour cream
2 tablespoons mayonnaise
1 tablespoon soy sauce or Worcestershire sauce
Salt and pepper to taste

Peel onions and slice in 1/4 inch julienne slices, each piece about 1 inch long. Heat oil in large skillet. Add onions and salt to skillet and cook over medium heat for about 30 minutes, stirring frequently to reduce liquid, until onions are well browned. Remove from heat and let cool to room temperature.

Stir in sour cream, mayonnaise and Worcestershire sauce. Chill for at least one hour in refrigerator. Remove and add salt and pepper to taste. Serve with chips or crackers.

* NOTE: Yellow onions have a perfect sweetness for caramelizing. If you have white onions on hand, you can use them but add a little brown sugar when caramelizing.

Rolling out Rustic Oat Cracker Dough

Cutting out Crackers with a pizza cutter

Next, to go with the dip, I made some rustic oat crackers. Try these, then experiment with your own combination of flours and grains.

RUSTIC OAT CRACKERS

1 cup quick or one-minute oats
1/3 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon freshly cracked pepper
1 teaspoon baking powder
4 tablespoons cold unsalted butter
1/3 cup cold milk

Preheat oven to 375 degrees.

Place all dry ingredients in food processor. Cut butter into small cubes and add to dry mixture, pulsing until small crumbs are formed. Slowly add milk as food processor is running and process until dough begins to form a ball.

Roll out dough onto a floured surface to 1/8 to 1/4 inch thick. Cut into 2 inch squares.

Bake on a baking sheet lined with parchment paper for 30 to 40 minutes, until lightly browned. Cool and serve.

Other homemade crackers worth checking out:
Homemade crackers, The Nourishing Gourmet
Cheese Crackers with Almond Flour, Kalyns Kitchen
Garlic and Sesame Crackers, Gluten Free Goddess
Whole Wheat Sesame Crackers, Madhuram’s Eggless Cooking

– posted by Donna

I should state straightaway that I am NOT ordinarily a football fan at all – most years I don’t even know who’s in the Superbowl until after it happens, if ever. But this year, a friend of mine is absolutely ecstatic about the fact that the New Orleans Saints are playing, as he’s been a loyal fan his whole life (a Louisiana native) and this is apparently their first time making it all the way! I also happen to adore New Orleans and hope to go back there many more times in my life, for so many reasons, not the least of which is the cuisine.

So this is my tribute to Chuck and his beloved Saints. It’s somewhere between a chili and a gumbo, and I hope Cajun purists don’t balk at my machinations. I started out planning to use wonton wrappers (3 square inches), and if you had a mini-muffin pan, this would work, though I would recommend dicing the sausage instead of slicing it, so the filling won’t be too bulky for its crunchy little container. Instead, I used 6 inch eggroll wrappers, and cut them down to 5 square inches. I then cut the excess strips into smaller strips, brushed with oil, salt and pepper, and baked them simultaneously on a baking sheet – they could either be used as topping, or as a little snack on their own. I also STRONGLY recommend making the chili the night before, as I do any chili, to give the flavors a chance to develop.

CAJUN CHILI CUPS

2 tablespoons olive oil
1 large onion, peeled and diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon chili powder
1 tablespoon ground cumin
2 teaspoons thyme
1 bay leaf
½ teaspoon cayenne pepper sauce (such as Tabasco)
2 cans (15 ounces) diced tomatoes
about 1 pound Andouille style tofu, turkey or chicken sausage (fully cooked)
10 ounce box frozen cut okra, defrosted
2 cans red beans (such as kidney or adzuki beans)
salt to taste
18 eggroll wrappers, cut down to 5 square inches

Heat oil in a large stockpot. Add the Trinity: the onions, celery and green pepper, and saute until softened considerably, on the edge of browning. Add garlic and cook 2-3 more minutes. Add in diced tomatoes and all herbs and spices. Bring mixture to a boil, then add in your choice of sausage, red beans, and okra.

Adjust seasoning at will – I kept the spices a little on the conservative side in order to allow for multiple tolerance levels, assuming you’re feeding a group, so I recommend making a bottle of cayenne pepper sauce available for guests to dose the completed product themselves at their own risk. Reduce to a simmer and cook for at LEAST 45 minutes, stirring occasionally. As stated above, letting it meld overnight is ideal.

When you’re ready to make the cups, preheat the oven to 350. Trim the eggroll wrappers to fit and spray or brush lightly with canola or olive oil. Spray the muffin pans (you’ll need one and a half) with nonstick spray as well. Place each wrapper in a muffin cup and pleat up the sides; doesn’t have to be too fussy/tidy, just somewhat even and forming a nice bowl.

Here’s where you have a choice: In my original version, I spooned the cooled chili in from yesterday and baked them together. This resulted in a moister and thus less sturdy bottom (though just as tasty). The better choice would have been to bake the cups by themselves, so they’re crisp and browned all the way through, then reheat the chili (if you made it yesterday, though you could make the cups while the chili cooks on the same day if you’re pressed for time) and spoon into the finished cups. Either way, you’ll want to bake the cups, and the extra strips for snacks if you’re making them, for about 8-10 minutes. Garnish with a dollop of sour cream, dash of cayenne pepper, and serve with cayenne sauce on the side.

Dare I officially align myself? Oh, what the hey. GEAUX SAINTS!

Other Superbowl Eats:

Healthy Superbowl Recipes from Mighty Foods
South Beach Friendly Party Fare from Kalyn’s Kitchen
Stovetop Spinach Dip from White on Rice Couple
Beer and Cheese Cupcakes with Bacon Cheddar Frosting (really!) from Cupcake Project
Gluten-Free Superbowl Recipes from Elena’s Pantry

– posted by Anne