I’ve been fascinated with caramelized onions lately ever since I tried that fig, proscuitto and caramelized onion pizza in Minneapolis the last time I was there with my family. The technique is pretty simple and makes onions taste so good. Just cook some onions in a pan over medium/low heat for about 10 minutes until they’re almost see through. They will eventually start to brown and turn all golden yumminess on the outside.
I love french onion dip that you can find in the dairy aisle. They’re good with pretty much any kind of chip. These onions tasted so sweet in this dip and I don’t think I’ll ever go back to buying the store bought stuff again.This recipe makes about 2 1/2 cups of dip which I figured it out to be about 15 servings. 2 tablespoons each per serving. The only thing I changed about this recipe was using 2 teaspoons of olive oil instead of 2 tablespoons.
Ingredients from Simply Recipes
2 Tbsp olive oil
4 cups chopped yellow onions (from about 2-3 onions)
1 teaspoon brown sugar
2 Tbsp balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup sour cream
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1. Heat olive oil in a large, thick-bottomed deep pot (I used a 5-quart Dutch oven) on medium high heat. Add the chopped onions and cook until translucent and starting to color, about 10 minutes. If at any point during the cooking of the onions they start to dry out, add a tablespoon of water to the pot. Stir in the brown sugar, balsamic, salt, and pepper. Lower the heat and cook gently, uncovered, for about 25 to 30 minutes, stirring occasionally, until the onions are nicely caramelized. Then set aside. (You can caramelize the onions up to 2 days ahead and chill until you make the dip.) Let cool a bit before adding to the other ingredients.
2. In a medium bowl, mix together the sour cream and mayonnaise (a rubber spatula works well for this). Stir in the caramelized onions. Sprinkle with garlic salt and stir to incorporate. Stir in the Worcestershire sauce.
3. Chill until ready to serve. Serve with potato chips.