This recipe for Caramelized Onion Dip from Michael’s Genuine (a well known Miami restaurant) was so good, it’s hard to believe it’s just a mere dip meant for chips. I didn’t tell my Sun Sentinel readers this in the column today where this appeared, but you could use the dip to make yummy cocktail sandwiches with pumpernickle bread squares (chill them very well), or stuff figs with it (use a preserved or candied fig or date). You can stuff a fried wonton or ravioli square with it, too. Possibilities are out there.
I served this with aged cheese chips – though they’re equally good with potato chips.
Here’s my cheese chip recipe.
Baked Cheese Chips
2 cups hard aged cheese such as Parmesan, Grana Padano or Asiago cheese – see note
1/4 teaspoon red chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon minced chives
1 teaspoon coarse-ground black pepper
1/2 teaspoon rosemary, finely chopped
Grate the cheese finely into a small bowl. Add any seasonings or herbs (optional) and toss with a fork to combine.
Note: Publix GreenWise has for sale in their cheese shop bags of rind ends from wheels of aged cheeses. These are perfect for making these chips. Make sure you use an aged, dry cheese – oily semi-soft cheeses come out rubbery – not crisp. Try to do this on a non-humid day.
On a baking sheet lined with either parchment paper or a silicone baking mat, mound 2 loose tablespoons of cheese for each chip, set 3 inches apart (cheese will spread).
Bake in a 400-degree oven about 4 minutes, or until cheese has melted and forms holes, and is lightly coloring – watch to prevent burning.
Use a spatula to remove carefully (caution: they’ll burn skin direct from oven). To form a chip shape, drape warm chips over a rolling pin or neck of wine bottle till cool. (For an unusual L-shaped chip, form over edge of counter.) Cool completely.
Makes about 30 chips.
These will keep in an airtight tin lined with waxed paper for a few days.