RECIPE #191, DAY #226
ORIGINAL RECIPE: “Onion Dip from Scratch” from Alton Brown*
TIMING: 30 minutes, plus more time for cooling
DIFFICULTY: Easy, but you need patience
TOOLS: Just a skillet
COOK TYPE: Stovetop
HEALTH: Zero. Unless you want to justify it by pointing out it’s homemade and contains real, live onions. We were splurging for the Super Bowl (which we didn’t watch. We had a Once Upon a Time marathon instead and still had our chips and dip).
EXPERIENCE: I was not in the mood for the Super Bowl or coming up with some sort of fun buffet involving wings and a slider, largely because our house is ripped up for renovations. Turns out, just a bowl of chips and dips and your family’s favorite show will do just fine.
NOTES: I have to admit that standing around caramelizing onions is not my idea of a snack food. But I can’t have most dips because of the MSG, so this was something to try. It worked fine and I would repeat it to bring to a party, but I am thinking that some bullion and dried onion would also make a decent dip for chips.
We thought the mayonnaise was too rich and overpowering, so I re-wrote the recipe with just sour cream. Feel free to substitute mayo for a fraction of the sour cream. I would also be tempted to add a few tablespoons minced parsley.
This makes too much dip for regular home use.
- In a saute pan over medium heat, heat 3 tablespoons safflower oil and add 1 pound (4-5) diced onions and 1/2 teaspoon salt. Cook, stirring frequently, for about 20 minutes until evenly browned. Remove from heat and let cook for 15 minutes.
- In a small mixing bowl, combine onion with 2 cups sour cream, 1/4 teaspoon garlic powder, and 1/4 teaspoon white pepper. Chill, covered in the fridge.
Serve with potato chips.
*Recipe changed from the original.