Classic Onion Dip

…and how to caramelize onions

2 tablespoons olive oil

2 large onions, peeled and sliced

2 shallots, peeled and minced

1 pint (16 oz) sour cream

2 tablespoons mayonnaise

2 teaspoons garlic powder

2 chives, minced

  1. In a large skillet, preheated over a medium-low heat, add the olive oil and then the onions. Slowly sauté the onions until they’re browned, almost completely soft, and sweet, for 35-40 minutes. Add the shallots, and cook for another 10-15 minutes, until the onions are soft and cooked through. Season to taste with salt and pepper. This will all take 45-50 minutes. May be done up to three days ahead. See notes below
  2. After the onions have cooled, chop them into bite-sized pieces.
  3. Whisk together the sour cream and mayonnaise, and add the onions, garlic powder and chives.
  4. Chill for at least three hours, and serve with potato chips or fresh vegetables.

Yield: approximately 2 ½ cups

Caramelized onion notes:

  • The skillet should be over a medium or medium-low heat. 
  • There should be a faint “sizzle” in the pan
  • If the pan is too hot, the onions are starting to stick after a while, and the bottom of the pan is starting to get brown, add 2-3 tablespoons of water to the pan to deglaze it.  If you add too much water, that’s okay.  The excess water will evaporate
  • This is not a fast process.  It will take 45-50 minutes
  • You do not have to constantly stir the onions.  Just keep and eye on them to make sure the heat is neither too high or too low