not the onion dip you've loved before

Name: Not the Onion Dip You've Loved Before
Prep time: 15 min
Cook time: 45 min
Cuisine: American
Ingredients: - 3½ tbsp. olive oil, divided; - 2 med. yellow onions, peeled and thinly sliced; - 2 med. shallots, peeled and thinly sliced; - 1 small leek, white part only, cleaned and thinly sliced crosswise; - 1 large sweet onion, peeled and thinly sliced (vidalia if you can get one – they’re the best.); - 1 tsp. garlic powder, or to taste; - kosher salt and freshly ground black pepper, to taste; - ¼ cup balsamic vinegar; - 2 cups sour cream; - chips or crackers of your choice, for serving; - chopped chives for serving

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

This onion dip is all grown up and SO much better than the one you knew in college or early adulthood, where you stirred a pkg. of dehydrated onion soup mix into a tub of sour cream and grabbed a bag of chips. You will want to make this dip a day ahead and store overnight in the fridge to give all the flavors a chance to get to know each other as each type of onion lends its own special essence. NOTE: Prep time does not include the overnight stay in the fridge.

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yield serving(s)

prep time 15 Min

cook time 45 Min

method Stove Top

Ingredients For not the onion dip you've loved before

3½ tbsp. olive oil, divided
2 med. yellow onions, peeled and thinly sliced
2 med. shallots, peeled and thinly sliced
1 small leek, white part only, cleaned and thinly sliced crosswise
1 large sweet onion, peeled and thinly sliced (vidalia if you can get one – they’re the best.)
1 tsp. garlic powder, or to taste
kosher salt and freshly ground black pepper, to taste
¼ cup balsamic vinegar
2 cups sour cream
chips or crackers of your choice, for serving
chopped chives for serving

How To Make not the onion dip you've loved before

1
In a very large skillet, heat 2½ Tbsp. oil over medium-low heat. Add all the onions. (If your skillet isn't big enough, divide the onions and oil among two pans or cook in batches which will double your cooking time.)

2
Cook, stirring every 5 minutes or so, until the onions are wilted; then reduce heat to low, and continue cooking until the onions are very soft, turning a pale golden color, about 30 minutes more. Season with salt, garlic powder and pepper, to taste.
3
Add the vinegar and cook another 10 minutes, stirring occasionally. Remove from the heat and let cool a bit. Taste for seasoning and add more salt or pepper as needed.
4
Transfer the mixture to a food processor and blend slightly. You still want a little bit of a chunky consistency...not pureed. Add the sour cream and remaining tablespoon of oil, and blend again, pulsing the machine a few times until incorporated. Check the seasoning and add salt and pepper as needed.
5
Pour into a bowl and cover tightly with two layers of plastic wrap and refrigerate overnight.
6
To serve, stir and pour into serving dish and sprinkle with chopped chives, surrounded by your choice of chips, bread stix, raw veggies or crackers.
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