Spatula Diaries: Homemade caramelized onion dip
I grew up eating all kinds of junk food. Things-in-cans sort of defined my childhood culinary experience—and as luckless as that sounds in this foodie world of our ours, I couldn’t have been happier at the time. Fellow GenExers know what I’m talking about. Among the canned goods I routinely plucked from the aisles of our local grocery store was French onion dip—the shelf-stable kind that came in a pull-tab tin and was situated among the bags of chips.
Gross! You’re thinking. Get all judgy. But I loved that French onion dip, especially with thick grooved chips that held their own against the uncompromising combination of low-rent sour cream and MSG.
I’ve graduated from eating out of cans, thank God, but I admit there’s something timeless about the flavor of onion dip. So, I played around with easy homemade versions worthy of serving to my kids. Heaven forbid if I let them eat out of a can. This one is free from chemicals and fake stuff, but full of creamy punch, and for some of us, nostalgia. It’s a satisfying, make ahead dip perfect for fall football, and it goes great with fresh veggies or a bag of chips.
Caramelized onion dip
Makes 3 cups
3 tablespoons butter
2 medium-size purple onions, chopped (you can also use yellow)
1 16-ounce container sour cream (fat free or light is fine)
¼ teaspoon garlic powder
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Chopped scallion (green parts) for garnish
Chips or sliced veggies for serving
Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until the onions are soft and slightly caramelized, about 20 minutes. Scrape the onions and pan drippings into a bowl and let it cool. When the onions are cool, add the sour cream, garlic powder, salt and pepper. Pour the mixture into a lidded container and refrigerate for at least 30 minutes, preferably overnight. Spoon the cooled mixture into a pretty bowl and top with the chopped scallions. Serve with sliced vegetables and potato chips.
Maggie Heyn Richardson is an author, food journalist and regular 225 contributor. Reach her at hungryforlouisiana.com.
