Autumn — time for parties indoors, and tailgating! One of my faves this time of year is onion dip, made with local onions, either sweet or just yellow onions, or a combination. It is so much better than the stuff i remember from the 70’s, made with the dry soup packet! And there are several variations on the theme … let me know which one is your fave!
- 1 large onion, diced (about 1 ¼ cups)
- 2 teaspoons butter
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon miso (optional)
- 1 teaspoon Madeira (optional)
- 1 cup sour cream, or Greek yogurt
- 2 tablespoons freshly snipped chives
- salt and freshly ground black pepper
In medium skillet pan, melt butter over medium heat. Stir in onions. Sprinkle with salt and sugar. Cook slowly, stirring occasionally, until onions are caramelized but not burned, 30 to 45 minutes. Stir in miso and Madeira. Set mixture aside to cool.
When onion mixture has cooled, stir it into sour cream. Reserve a few of the chives as garnish; stir the rest into the dip. Salt and pepper as desired. Garnish with chives as well. Serve with chips and vegetable dippers. Store in covered container in refrigerator.
Makes about 1 ½ cups dip.
- When assembling dip, stir in 2-3 slices crisp crumbled bacon.
- Chop a red bell pepper, add to the onions at the beginning of the cooking process.
- Fold in finely chopped sun-dried tomatoes and 1/2 teaspoon thyme to the finished dip.
https://www.youtube.com/watch?v=aTG45qPlS6U onion prep
https://www.youtube.com/watch?v=SMa086UXesU caramelizing onions
What else to do with those caramelized onions? How about an elegant appetizer — Caramelized Onion Gallette