Not the Onion Dip You've Loved Before
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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- 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
1In 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.)
2Cook, 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.
3Add 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.
4Transfer 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.
5Pour into a bowl and cover tightly with two layers of plastic wrap and refrigerate overnight.
6To serve, stir and pour into serving dish and sprinkle with chopped chives, surrounded by your choice of chips, bread stix, raw veggies or crackers.