French Onion Dip

Instructions

1. 1

   Caramelize the Onions

   • Place a large, heavy-bottomed skillet over medium-low heat. Add the butter and olive oil.
   • Once the butter is melted, add the thinly sliced onions, 1/2 tsp of kosher salt, and the sugar. Stir to coat everything evenly.
   • Cook slowly for 30-40 minutes, stirring every 5-7 minutes. The onions should gradually soften, turn translucent, and then slowly transform into a deep, jammy, golden-brown color. Adjust heat as needed to prevent burning.
   • If brown bits (fond) stick to the bottom of the pan, deglaze with a tablespoon of water, scraping the bits up and incorporating them back into the onions.
   • In the last 2 minutes of cooking, stir in the Worcestershire sauce until it's fully absorbed.
   • Remove the skillet from the heat and spread the onions on a plate to cool completely to room temperature. This step is crucial before mixing with the dairy.
2. 2

   Prepare the Creamy Base

   • While the onions cool, combine the sour cream, mayonnaise, garlic powder, the remaining 1/2 tsp of kosher salt, and black pepper in a medium bowl.
   • Whisk until the mixture is smooth and well-combined.
3. 3

   Combine and Chill

   • Once the caramelized onions are completely cool, finely chop them.
   • Fold the chopped caramelized onions into the sour cream mixture until evenly distributed.
   • Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best, most intense flavor, chill overnight.
4. 4

   Garnish and Serve

   • Before serving, give the dip a final stir. Taste and adjust seasoning with more salt or pepper if needed.
   • Transfer the dip to a serving bowl and garnish generously with freshly chopped chives.
   • Serve with sturdy potato chips (ruffled are classic), crackers, pretzels, or an assortment of fresh vegetables like carrot sticks, celery, bell peppers, and cucumber slices.