Onion Dip Throwdown. This is the sort of thing that happens in my family. Ok really just between my Mom and myself, this time I was trying to revamp her (slightly retro) onion dip made from Lipton’s onion soup spice mix. Yes, we are slightly competitive. But since we were the only ones around yesterday to do the taste-testing and judging (and we both voted for our own) we will have to wait until Superbowl Sunday for the winner to be crowned. Stay tuned (I know you are all on the edge of your seats in anticipation).
In the meantime, I will give you my recipe (I believe my Mom’s can be found on the back of the spice packet).
Prep Tip 1: if your cutting board moves around at all, place a damp paper towel or dish towel underneath it.
Prep Tip 2: having worked alongside the prep guys at Locanda, I learned to work by task and not by vegetable – meaning peel and remove the stems of all the onions (or other vegetable), then move on to slicing all of them. What I like about this method is that it allows you to keep a tidy work area.
I used more greek yogurt than sour cream because I prefer the taste (and like when I can go ham on the dip and not feel too bad about it), but feel free to adjust the ratio to your liking.
Caramelized Onion Dip
Yield: 12-16
Ingredients
2 pounds large yellow or white onions (2-3 large onions)
4 shallots
fresh thyme
olive oil
1 cup white wine
2 cups plain greek yogurt
¼ cup sour cream
2 tsp onion powder
salt and pepper
fresh chives, minced
Instructions
Preheat oven to 450°. Slice onions and shallots thinly and spread out on a sheet pan or roasting pan with some sprigs of thyme. Drizzle with olive oil, toss to coat, and season generously with salt and pepper.
Roast for an hour, stirring every 20 minutes.
Remove from oven and immediately pour the white wine into the pan, scrapping up anything stuck to the bottom.
Roast another 15 minutes. Cool completely and remove the thyme.
Place onions in a food processor and pulse to chop finely (you can also do this the old fashion way with a knife).
Mix together yogurt, sour cream and onion powder. Stir in onions. Season with salt and pepper.
This can be made a few days in advance. When ready to serve, garnish with fresh chives.
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