Time 15m Yield 2 cups Number Of Ingredients 8 Steps:
Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper. Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.
Time 1h38m Yield 12 Number Of Ingredients 8 Steps:
Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature. Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.
Yield 4-6 servings Number Of Ingredients 6 Steps:
Heat the oil in a large frying pan over medium-high heat. Cook the fennel for 6 minutes or until soft and caramelized. Combine the caramelized fennel with the thyme, Brie, and Parmesan in an ovenproof serving dish. Just before serving, put the dish under a hot broiler until the dip is bubbling and golden brown. Sprinkle chile flakes over the dip and serve it with radicchio leaves and lavash crackers or toasted bread.
Time 2h10m Yield 16 Number Of Ingredients 11 Steps:
Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved. Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes. Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a skillet cook onion in olive oil over low heat, stirring frequently, for 5 minutes. Cook and cover for 10 minutes more, stirring occasionally or until onions are very tender and edges are golden. Add balsamic vinegar and cook and stir until the onions are coated. Meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons. Cut each fennel bulb lengthwise into 6 wedges. In a medium saucepan cook fennel, covered, in chicken broth for 10-12 minutes or until tender. Drain. Arrange fennel wedges on a serving plate. Top with onions and sprinkle with nuts and reserved fennel fronds.
Time 1h20m Yield Serves 8 Number Of Ingredients 10 Steps:
In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely. Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.
