Sure, you can go to the grocery store and buy onion soup mix and sour cream, mix them together and make onion dip. It’s right out of the 1960’s and plenty of people like it. That’s because they’ve never had the real deal.
If you are willing to take the time to caramelize a couple of onions and add a couple of other ingredients, you will be rewarded. So will your guests. I served this to friends and family with the pre-dinner nibbles on Thanksgiving in my Salt Lake City Avenues home; people asked me how I made it and wanted the recipe. That’s the mark of delicious food. Try it at one of your holiday parties or at a barbecue next summer. Chips and dip are nostalgic at the very least, and scrumptious when done right.
Real Deal Onion Dip
- 2-tablespoons butter
- 2-tablespoons olive oil
- 2 medium yellow onions, sliced thin
- 1-teaspoon sugar
- ½-teaspoon kosher salt
- ½-teaspoon freshly ground black pepper
- ½-cup mayonnaise
- ½-cup sour cream
- 4 ounces cream cheese, softened
- Tabasco Sauce
On medium, heat the butter and oil in a heavy frying pan – I use cast iron. Allow butter to melt but not brown. Add sliced onion, sugar, salt and pepper. Stir every 5 minutes until onions are lightly brown. This could take up to one half hour.
Put onions, mayonnaise, sour cream and cream cheese in food processor fitted with a metal blade. Pulse until everything is mixed and onion is minced. Add 5-10 drops of Tabasco Sauce and pulse again. Taste for seasoning and add more salt or Tabasco. Don’t over season – this is better made the day before and may require further adjustment. Refrigerate or serve immediately.
If you are making ahead, allow mixture to sit out at least 15-20 minutes. It’s easier to dip and the flavors have a chance to deepen as they warm up.
Serve with potato chips or favorite crackers. Makes a nice addition as a sandwich spread as well.
I use a mandoline to slice the onions because I like them quite thin. You could use the slicing blade of your food processor or a sharp knife.
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