Growing up in South Texas an essential ingredient in our cocina was Texas 1015 Sweet Onions. We added them to breakfast migas, diced in pico de gallo and pickled them for tacos. I’m excited to be partnering with (tags) to showcase the beauty of Texas 1015 Sweet Onions by sharing exciting new recipes.
My first recipe is a tangy onion dip made with caramelized onions, sour cream, mayonnaise and seasoned with cumin & garlic. Served with plenty of tortilla chips my Tex-Mex onion dip is the perfect appetizer to kick-off the weekend.
DID YOU KNOW: South Texas Farmers have grown sweet onions since 1898, but it was 10 years of research by legendary vegetable researcher, Dr. Leonard Pike, that created the sweet Texas 1015’s we know and love and came to be in 1980. No GMO’s here. This was a labor of love created from traditional plant breeding.
- In a sauté pan over medium heat add olive oil, onions, and salt. Cook the onions until they are caramelized, about 20 minutes, stirring often.
- Remove pan from heat and set aside, cool completely.
- In a bowl mix together sour cream, mayonnaise, garlic powder, cumin, pepper, and salt. Stir in half of cooled onions and chill for 30 minutes. When ready to serve, garnish with remining onions and serve with tortilla chips and celery.
Recipe courtesy of Vianney Rodriguez of Sweet Life Bake.
