Onion Dip
August 11, 2015
Start with 4 LARGE onions. I like to do 2 white and 2 yellow. Dice them small. Cook in butter with a healthy pinch of salt for about 45 minutes to an hour, stirring often and raising or lowering the heat as needed to avoid burning but get a perfect brown color.
I see a lot of onion dips with cream cheese but I don't like it in mine. I like the mayo, sour cream, yogurt combo to get just the right balance of creaminess and tangyness.
ALL THOSE ONIONS reduce down to ONLY 1 CUP.
So there is about one and one third cups of the mayo mixture, and one whole cup of cooked onions. That's also about a half clove of garlic grated on top.
Then about 3/4 cup of chopped chives go in. There is also some paprika, salt and pepper, and lemon.
Like I said, nothing crazy, just a lot more onions and chives than most people use, and a little tang from the yogurt and lemon.
Chopping the onion into a perfect small dice at the beginning assures that they will be cooked equally and almost melt into this dip.
It doesn't look like much, but it will be the most talked about thing next time you have people over. I have also added other herbs when I have them on hand, or pepper flakes and hot sauce. You can't really go wrong at this point.
My friends devoured this whole batch within an hour at my last party. I went to put more out when the second wave of people showed up, and the whole backup container in the fridge was gone!
Onion Dip
- 1/2 Stick Butter
- 4 Large Onions (2 yellow and 2 white)
- 1/2 Cup Mayo
- 1/3 Cup Sour Cream
- 1/3 Cup Yogurt
- 1 Ounce Chives (about 3/4 cup when chopped) (usually a package is an ounce)
- 1/2 Clove Garlic
- 1 Teaspoon Paprika
- 1 Teaspoon Cracked Pepper
- 1/2 Teaspoon Salt
- 1 Lemon
Instructions
- Dice the onion into a small uniform dice. Add the butter to a good frying pan and turn on the heat to get it melting. Add the onion and a good couple pinches of salt. Cook at medium and low alternating the heat as needed to avoid burning the onion but giving it a nice color. It will take about 45 minutes to an hour to reduce the onion to 1 cup of dark dark brown onion. Make sure you are constantly scraping the pan to keep all the browned bits in the food and not stuck to the pan. Remove from heat.
- Chop the chives very thin. Mix the mayo, sour cream, and yogurt. Stir in the onions once slightly cooled. Grate the garlic and add it. Add the chives and stir well. Add salt, pepper, paprika, and the lemon juice and stir. If you like, add in a few shakes of hot sauce.
- Refrigerate for at least an hour. After an hour, stir it up and taste it. Is it too thick? Add a little yogurt. Adjust seasonings as needed by adding some more hot sauce, lemon, salt, pepper, or paprika. Serve with potato chips!