Wedge Salad with Creamy Caramelized Onion Dressing

Total Time:
1 hr
1 hr

8 servings

  • 1 cup Caramelized Onion Dip, recipe follows
  • 1 cup low-fat buttermilk
  • 2 tablespoons fresh parsley
  • Salt and freshly ground pepper
  • 2 heads iceberg lettuce, quartered into wedges
  • Caramelized Onion Dip:
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 pounds yellow onions, cut in half lengthwise and crosswise into 1/4-inch slices
  • 2 tablespoons brown sugar
  • Salt and freshly ground pepper
  • 1/4 cup red wine vinegar
  • 3 dashes hot sauce, optional
  • One 8-ounce package cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • Chopped chives, for garnish, optional
  • Place the Caramelized Onion Dip in a blender. Add the buttermilk, parsley, 1/2 teaspoon salt and some pepper and blend until smooth. Season with additional salt and pepper, if necessary.

  • Drizzle over the iceberg wedges. Serve immediately.

  • Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.

  • Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.

  • Yield: 2 cups

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