Ina Garten is responsible for reacquainting me with the nostalgic flavors of old-school onion dip! This grown up version is seriously weep-worthy. And not just because you’re chopping loads of onions. I’ve changed her recipe up quite a lot, and I’ll tell you why. I am not a big fan of mayo in dips because (for example) as a Super Bowl nosh, it will likely sit out all afternoon. That is a recipe for food poisoning, and since I plan to impair the judgment of my guests via my signature SB cocktails, they shouldn’t have to worry about such things. Secondarily, replacing the mayo with sour cream makes it fresher tasting.
I’ve been told I can ROCK a caramelized onion! My biggest recommendations would be: use a mandoline to slice them paper thin and make sure you allow them to reach the deepest caramel colored hue before you pull them from the heat. If you’ve considered buying one but are unsure -order an inexpensive version online. I used my 15 dollar plastic mandolin for 10 years before I upgraded. Your onions will caramelize quickly and more evenly when sliced super thin. Serve this dip with yummy thick artisan potato chips!
3 large yellow onions (1 1/2- 2 lbs)
2 T butter
2 T olive oil
pinch of ground cayenne pepper
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
16 oz. sour cream
I use my mandoline to shave the onions really thin or you can cut the onions in half and then slice them into 1/8-inch thick half-rounds. Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool. Place the sour cream in a bowl, add the onions and mix well. Serve at room temperature.