Steps: |
| -Heat a heavy bottom, deep saute pan to medium-high. Add the oil, let it heat up until it runs to the outside of the pan. |
| -Add the sweet onions and stir constantly, coating them with the oil. (Learn How) |
| -Keep the temperature high, and keep stirring the onions gently until they start to caramelize. |
| -Once they start to turn brown on the edges, turn the heat down to medium-low. |
| -The key is to let the onions cook long enough, undisturbed, so the sugars will start to release. Stir approximately every 5 minutes. |
| -Cook the onions low and slow for about 40 minutes, and then add the shallots. Cook for an additional 10 minutes. |
| -Deglaze the pan with the balsamic vinegar and let it reduce out completely. |
| -Empty the onions into a large bowl. Crumble the Bleu cheese on top of the onions. Do not mix. |
| -You just want the residual heat to gently warm up the cheese but not melt it. |
| -Crumble the cream cheese on top of the Bleu. Now, mix it together with a wooden spoon or potato masher. |
| -Fold in the sour cream, mayonnaise, worcestershire, red pepper and chives. |
| -Season to taste. Serve warm or chill before serving. |
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