Of course you can increase the quantities. But if you do try to use a cooking vessel that is wider than standard, rather than taller. Otherwise it can significantly increase the amount of time needed to caramelize the onions..
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Servings
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Ingredients
- 2 tsp sugar
- 1.5 lbs diced onion — yellow or white. Not red. Not sweet (no Vidalia or Walla Walla)
- 1 Tbsp butter
- 1 tsp kosher salt — Less if table salt. By weight is most accurate (1 tsp = 3g)
- .5 tsp Freshly ground black pepper
- 1/2 cup chicken stock — Can substitute water, but please try not to. Real home-made stock makes this recipe pop.
- 3/4 cup sour cream — low-fat will not ruin the recipe. But fat-free will.
- 1/2 cup mayonnaise — ditto above
- 1 tsp lemon juice
- .5 tsp Worcestershire sauce
- 3 Tbsp grated dried Parmesan cheese
- 1 Tbsp Sliced chives
- 1 tsp Apple Cider Vinegar — cuts the sweetness
Ingredients
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Instructions
- Dice your onions. Sprinkle the salt over them, toss to mix, set aside. It is VERY important to salt the diced onions immediately.
- Heat sugar in a 12-inch metal skillet or dutch oven (larger if making more than 4 servings) over medium-high heat until completely melted and light brown (not darker), about 3 minutes. Is is VERY important not to use a non-stick skillet - otherwise the onions won't develop a proper fond.
- Immediately add onions and stir with wooden spoon to coat onions in sugar. A hardwood spoon with a straight (rather than curved) bottom end, works best. Google "wood scraping spoon" and order one up of you don't have one.
- Add butter and black pepper. Stir to combine.
- Cook, shaking pan occasionally until onions release all their liquid and brown coating of fond builds up on bottom, 6 to 8 minutes. (NOTE: If the ingredient amounts are significantly increased over the default, the times may need to be increased more than seems obvious. You will need to watch the color carefully and respond appropriately.
- Add a fourth of the stock while scraping with wooden spoon to deglaze brown bits from bottom of pan.
- Continue cooking, shaking occasionally until fond begins to build up again, about every 2 minutes.
- Repeat deglazing and cooking steps three more times until all water is used up and onions are deep brown.
- Transfer to medium mixing bowl and allow to cool at room temperature for 10 minutes.
- Add sour cream, mayonnaise, lemon juice, parmesan, and Worcestershire. Whisk to combine.
- If you prefer a smooth texture, run through blender or food processor for 1 minute until smooth. But chunky au-natural (my preference) is a fine choice too — just be sure when dicing the raw onions you settle on the size you're looking for. Nobody wants long stringy onion bits hanging off their chip.
- Chill in a sealed container for at least 1 hour. Overnight is better.
- Spoon into a bowl, sprinkle with chives, and serve with substantial hearty chips like Ruffles. Even better with a rustic bread loaf sliced for dipping..
Recipe Notes
Inspired by J. Kenji López-Alt, at SeriousEats.com/Real-French-Onion-Dip-Recipe. An experiment with adding minced clams was not well received.
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