Onion dip…

Onion dip doesn’t HAVE to be made out of a packet of dried soup mix. Really.

Onion dip can go from plebeian to Paradise with the simple step of slowly frying fresh onions and garlic till golden brown, then combining them with sour cream and cream cheese. A touch of salt, a hint of Worcestershire, and there you have it:

Gourmet onion dip.

And no, that’s not an oxymoron!

Are you ready to move beyond the blue box? Let’s get started.

You’re going to need a few cloves of garlic, so I figured this was a good time to show you the easiest way to peel this aromatic bulb-let.

Press down HARD on the clove with the flat side of a knife, a measuring cup, or some other flat surface.

Bingo! The clove breaks, and the skin slips off easily.

Heat 1 tablespoon olive oil olive oil or garlic oil and 1 tablespoon butter in a frying pan set over medium heat.  Add 2 medium yellow onions or 1 large sweet onion, peeled and diced (about 1 1/2 cups diced onions); and 2 to 3 medium cloves garlic, peeled and chopped.

Sauté slowly, stirring occasionally, till the onion is soft and golden brown, about 25 minutes.

Add 1/4 cup water and 1/4 cup white wine or sherry to the onions. Yes, you can use all water or all wine, if you like.

Continue to sauté gently till the liquid is mostly absorbed, stirring frequently, about 3 to 5 minutes.

Notice how all the liquid is absorbed. This extra step both adds flavor (if you use wine), and softens the onions nicely.

Remove the pan from the stove, and transfer the onion and garlic to a plate to cool.

Gently beat the following till smooth:

1 cup sour cream
1 cup (8-ounce block) cream cheese, at room temperature*
2 tablespoons mayonnaise
1/4 to 1/2 teaspoon salt, to taste

*Yes, at room temperature. Cold cream cheese will make lumpy dip. Can you use whipped cream cheese? Of course.

Add the cooled onions.

Stir to combine.

Season to taste with 1/4 to 1/2 teaspoon salt; 1/4 to 1/2 teaspoon Worcestershire sauce; and 1/2 teaspoon onion powder (optional).

Serve with chips, of course. But this dip’s also awesome on bread – especially a nice, tangy Russian rye.

Read, rate, and review (please!) our recipe for Onion Dip.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

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