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Servings
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Ingredients
- 2 tsp sugar
- 1.5 lbs diced onion — yellow or white. Not sweet (e.g Vidalia) or red.
- 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 water — There are 4 glaze/reduce steps. Each uses a quarter of this water. 1 cup = 16 Tbsp
- 3/4 cup sour cream — low-fat ok. Fat free NOT ok.
- 1/2 cup mayonnaise — low-fat ok. Fat free NOT ok.
- 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.
- 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. Do not use a non-stick skillet - 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.
- Add a fourth of the water 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.
- For a smooth texture, run through blender or food processor for 1 minute until smooth. But chunky au-natural is a fine choice too — just be sure when slicing or 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.
Recipe Notes
Inspired by J. Kenji López-Alt, at SeriousEats.com/Real-French-Onion-Dip-Recipe.
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