French Onion Dip
Slow-caramelized onions folded into tangy sour cream — deeply savory, nothing like the packet version.
Ingredients
- 2 tbspunsalted butter
- 1 tbspolive oil
- 2 largeyellow onions(halved and thinly sliced, about 4 cups)
- ½ tspkosher salt(plus more to taste)
- ¼ tspblack pepper
- 1 tspgranulated sugar
- 2 clovesgarlic(minced)
- 1 tbspWorcestershire sauce
- 1 tspapple cider vinegar
- 1 ½ cupssour cream
- ½ cupsmayonnaise
- 2 tbspfresh chives(thinly sliced, plus more to garnish)
Method
- 01
Melt the 2 tbsp unsalted butter with the 1 tbsp olive oil in a wide, heavy skillet over medium heat.
- 02
Add the 2 large yellow onions and stir to coat. Sprinkle with ½ tsp kosher salt and ¼ tsp black pepper.
- 03
Cook the onions over medium-low heat, stirring every 5 minutes, for 30 minutes until softened and golden.
- 04
Sprinkle in the 1 tsp granulated sugar and continue cooking for another 10–15 minutes, stirring more frequently, until the onions are deep amber and jammy.
- 05
Add the 2 cloves garlic and cook for 1 minute until fragrant.
- 06
Deglaze with the 1 tbsp Worcestershire sauce and 1 tsp apple cider vinegar, scraping up any browned bits. Cook 1 minute until the liquid is absorbed. Remove from heat and let cool to room temperature.
- 07
Roughly chop the cooled onions so no strand is longer than about 1 inch.
- 08
In a medium bowl, stir together the 1 ½ cups sour cream and ½ cups mayonnaise until smooth.
- 09
Fold in the chopped onions and the 2 tbsp fresh chives. Taste and adjust salt and pepper.
- 10
Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with extra chives.
Adapted from public domain & community sources