Foodchickie's Favorite Onion Dip (from Scratch)
I found Alton Brown's recipe for Onion dip from scratch and made it immediately, although it was good it had an egg aftertaste.
(Probably from organic Canola mayo.)
With this recipe I have omitted the Mayonnaise (egg aftertaste resolved! Plus less calories too!)
To balance the sour cream I use Neufchatel Cheese, together they give a luxurious mouthfeel and the onion flavor shines.
Try it out next time you make dip and you will be pleasantly surprised-- I am, every time!
- 2 c
- white onions
- 2 Tbsp
- olive oil (optional)
- 1 pinch
- kosher salt (optional)
- 16 oz
- container of light sour cream
- 8 oz
- neufchatel cheese (reduced fat cream cheese)
- 1 tsp
- kosher salt (necessary)
- 1/2 tsp
- white pepper (black is an ok substitute but will obviously give the dip black specks)
- 1/2 tsp
- garlic powder
Set Neufchatel Cheese out to soften.
*Choose your favorite onion, I have tried white only and another time white with a small amount of green onions. I am experimenting with all of the onions and combinations. I will post comments on the results of the experiments I like.
(if using a nonstick pan omit oil)
Cook onion with a pinch of kosher salt until they get a very well-done golden brown, stir constantly.
The longer you take the better the results, high temperatures will burn the onion and scald the oil, so keep burner around 7 (medium to medium high).
Let onion cool.
Place light sour cream and Neufchatel cheese in medium bowl and mix with electric beaters until mostly smooth. (I have always had several small lumps of cream cheese left but they blend in as you stir in the other ingredients by hand.)
Add 1 teaspoon Kosher Salt and 1/2 teaspoon each of white pepper and garlic powder.
Cover tightly and refrigerate to let the flavors set for 4 to 6 hours; overnight is even better. YUM! :D
As you know the longer flavors sit the better.
Serve with your favorite vehicle for onion dip. No chips? A spoon works! :D
Enjoy, I hope you like this as much as I do!
Keep cooking and Plate it Up!