Fresh Onion Dip

Photo Credit
Brent Hofacker/Shutterstock
about 2-1/2 cups
Preparation Method
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You know that dip you loved as a child? You sprinkled the dehydrated onion mix into sour cream, opened a bag of chips, and were in heaven. Here’s a modern twist made by sauteing five types of onions—Vidalia, yellow, shallots, leeks, and garlic—very slowly, until the natural sugars caramelize. Each type of onion adds its own flavor. The dip can be made a day ahead of time but is best several hours after preparing.

3-1/2 tablespoons olive oil, divided
1 Vidalia onion, thinly sliced
2 yellow onions, thinly sliced
2 shallots, thinly sliced
1 leek, white part only, cleaned and thinly sliced
kosher or sea salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1/4 cup balsamic vinegar
2 cups sour cream

In a skillet over medium-low heat, warm 2-1/2 tablespoons of oil. Add all onions. (If your skillet isn’t large enough, divide onions and oil among two pans.) Cook, stirring every 5 minutes or so, until onions are wilted; then reduce heat to low and continue cooking until onions are very soft, turning a pale golden color, about 30 minutes more. Season with salt and pepper. Add garlic and vinegar and cook for 10 minutes, stirring occasionally. Remove from heat and let cool a bit. Taste for seasoning and add more salt or pepper as needed.

Transfer mixture to a food processor and blend slightly. You don’t want the onions to be pureed, but look for a chunky consistency. Add sour cream and remaining 1 tablespoon of oil, and blend again, pulsing a few times until incorporated. Taste for seasoning and add more salt or pepper as needed.

About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault