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Caramelized Onion Dip

Source of Recipe

From "Good Enough: A Cookbook" by Leanne Brown


Recipe Introduction

"I serve this dip at almost every party I have, and I always expect that this time people will ignore it and go for the other dishes that took so much more effort, but every time, the onion dip is gone first and everyone asks me how I make it. 'It's just caramelized onions mixed with sour cream,' I tell them. Then they give me the obnoxious 'you're lying to me to keep your little chef secret' eyebrows. But it's this easy! It really is! Not everything in this world has to be difficult to be fantastic. If by some miracle you have leftover dip because you are sick or your friends are all lactose intolerant, toss it with roasted potatoes."

List of Ingredients

◦� 2 tablespoons butter
◦� 1 red onion, finely chopped (see Note)
◦� Fine sea salt
◦� 1 cup (8 ounces) sour cream
◦� Chopped scallions, for garnish (optional)
◦� Potato chips or other dippers, for serving


Recipe

Melt the butter in a medium pan over low heat. Add the onion, sprinkle with � teaspoon or more of salt, and stir to coat.

Leave the onion to turn golden and darker brown, disturbing it only when the onion is getting stuck to the pan and looking like it could burn. (In that case, add a little water and stir until the sticky onion bits lift up and glaze the onion.) It will continue to get darker and stickier and silkier until the onion is truly dark and caramelized, after 30 to 45 minutes. Remove the onion from the heat and let cool to room temperature.

Mix the caramelized onion with the sour cream, sprinkle with chopped scallions (if you like), and serve with your favorite potato chips or whatever else you like to dip.

Makes about 2 cups



❧ Note:
Cut the onion in half through the root and place each half flat on your cutting board. Cut the ratty top end off but keep the root for now, just to help hold the onion together while you slice it. Peel off the crispy, dry outer layers. Slice each onion half into thin half-moons, then discard the root. Roughly chop the half-moons into smaller pieces. It's harder to eat the dip if there are huge, drippy pieces of onion.