- 2 tsp sugar
- 1.5 lbs finely diced onion — yellow or white. Not sweet (e.g Vidalia) or red.
- 1 Tbsp butter
- 3 g salt
- 1/2 tsp Freshly ground black pepper
- 1/2 cup water — will be used in 2 Tbsp increments while cooking
- 3/4 cup sour cream — lowfat ok, fat free NOT ok.
- 1/2 cup mayonnaise — lowfat ok, fat free NOT ok.
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 15 g grated dried Parmesan cheese
- 1 Tbsp finely sliced chives
- 1 tsp Apple Cider Vinegar — cuts the sweetness
- Heat sugar in a 12-inch stainless-steel skillet over medium-high heat until completely melted and light brown, about 3 minutes.
- Immediately add onions and stir with wooden spoon to coat onions in sugar.
- Add butter, salt, and black pepper. Stir to combine.
- Cook, shaking pan occasionally until onions release all their liquid and brown coating builds up on bottom of pan, 6 to 8 minutes.
- Add 2 Tbsp water while scraping with wooden spoon to deglaze brown bits from bottom of pan.
- Continue cooking, shaking occasionally until coating 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.
- For a smooth texture, run through blender or food processor for 1 minute until smooth. But chunky au-natural is a fine choice too.
- 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.
Inspired by J. Kenji López-Alt, at SeriousEats.com/Real-French-Onion-Dip-Recipe.
Share this Recipe