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.
- 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
- 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.