Onion Dip

    This is the best onion dip of all time.  For real.

    Ingredients

    • 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

    1. 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.
    2. 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.
    3. 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!

    Notes

    This is the best onion dip of all time. You will never need another onion dip recipe. I never make boasts like that on this website, but with this recipe there is no other way to put it. This is THE ONE.  Usually the recipes on tFimB are one offs, ideas I am playing around with, but this one has evolved for a long time.  I have been making onion dips for most parties for the past 5 or more years and never posted one on here.  The past year or so it has gotten REALLY good to the point that everyone at the party is usually asking for the recipe, so I finally decided to measure and take the time to transcribe it. There is nothing crazy about the ingredients here, its just all about dicing the onions right, cooking them long enough, and using more than double the onions than the average onion dip recipe.

    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!