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Recipe: Caramelized Onion and Guinness Dip

Friday, March 15, 2013
(Published in print: Saturday, March 16, 2013)

Serves 16

1 tablespoon olive oil

2 large sweet onions, diced

1 cup cold Guinness

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon cayenne

1 pound extra-sharp Cheddar cheese (preferably Irish), cubed

Crackers, chips or bread, to serve

In a large skillet over medium, heat the olive oil. Add the onions and cook, stirring occasionally, until browned and caramelized, about 20 minutes. If the onions begin to char before they caramelize, add a tablespoon or 2 of water. Set the onions aside and allow to cool.

Once the onions have cooled, in a food processor combine them, the Guinness, salt, pepper, cayenne and Cheddar. Pulse until combined and smooth. Serve with crackers, chips or bread. Also makes a great spread for a roast beef sandwich.

Recipe by Alison Ladman

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In this image taken on February 18, 2013, Irish chop suey is shown served in a bowl in Concord, N.H. (AP Photo/Matthew Mead)

Guinness not just for pint glasses anymore

Sunday, March 17, 2013

On a normal day, thirsty revelers easily drain two kegs of Guinness at Boston’s Black Rose tavern. Come St. Patrick’s Day — an official holiday in Bean Town — and they’ll plow thorough 55 kegs. “It’s pretty crazy over there,” says Keenan Langlois, corporate chef for The Black Rose and the seven other restaurants in Boston’s Glynn Hospitality Group. “People … 0

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