Caramelized Onion Dip

Posted on October 11, 2011. Filed under: Uncategorized |

Caramelized Onion Dip

After a few years of experimenting with two onion dip recipes, I think I’ve hit upon my ideal homemade onion dip. And, really, aside from the fact that it sort of stinks up your house (and your hair), the resulting dip is light years better than the dried soup mix/sour cream combo people often make.

I started out with Ina’s recipe, but it seemed too fatty (it even tasted highly fatty):

And then tried [Never Failed Me Once Ever] Mark Bittman’s dip:

And here’s where we are now:

5-6 large white onions, diced
2 T butter
2 T olive oil (or whatever oil you have on hand)
kosher salt, freshly ground pepper
a few stems fresh thyme
a squeeze of lemon
a few T sherry
a sprinkle or two of cayenne pepper (to taste)
16 oz low fat or fat free sour cream
16 oz fat free Greek yoghurt
1/4 c low fat mayo (you could also omit this altogether)

Peel and chop onions. Melt butter and oil together in a large skillet and when melted, add diced onions, salt, and pepper. Cook for 30-40 minutes, until onions are caramelized (and you should probably eat a spoonful or three to taste this deliciousness). Add sherry and deglaze bottom of pan, scraping up bits from the bottom with a wooden spoon or spatula. After all the alcohol is absorbed, add squeeze lemon and cayenne to taste.

Take onions off burner and allow to cool for 10 min or so. While they’re cooling, in a large bowl, mix sour cream, Greek yog, and mayo. Add thyme leaves and cayenne to onion mixture and stir to combine. When you’re satisfied that the onion mixture has cooled enough not to totally melt the sc/yog/mayo mixture, stir onions into dairy products. Taste for seasonings and adjust accordingly.

This makes enough onion dip to split into two bowls, one to take to a friend’s cookout, and one to keep for yourself. It’s rich and delicious! Enjoy.


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