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Two key things and this will be the BEST onion dip you ever ate:
1. Bizz the whole thing with a hand held blender for 10 seconds at the end…this helps blend all the flavours.2. Store in fridge OVERNIGHT before serving…the flavours deepen and get richer with time…this dip is a little bland if you eat it right after you make it, but the next day it is incredible.
Thanks for the great recipe!
I used this recipe as a base, and tweaked it to suit my personal preferences. I was very pleased with the results.
• Same amount of olive oil
• 1 medium onion, SMALL diced (I decided to reduce the amount of onion based on some of the other comments, and I was glad that I did).
• Same amount of brown sugar
• Same amount of Balsamic vinegar
• Same amount of salt
• Decreased pepper to ¼ tsp
• Same amount of sour cream
• Same amount of mayo
• Added 3 slices of diced precooked bacon (I added the bacon after the onions were cooked for 20 minutes)
• I doubled the Worcestershire sauce
• Instead of garlic powder, I used dried garlic from a mill, a bit more “fresher” and not so fine in texture
• I mixed the garlic and Worcestershire sauce into the sour cream/mayo before adding the onion/bacon
• Chilled for one hour – taste tested – good. Waited another hour and tasted great!
• I used this to stuff mini bell peppers and celery
Have fun with this one. I plan to experiment with other dried herbs in place of the garlic.
I made this as a raw veggie dip. I altered it to make it dairy-free for my daughter, using vegan mayo and non-dairy “sour cream”. There were way too many onions, for my personal liking (it was so chunky, it didn’t even look like dip, but more like onions in a thick sauce), so I used a strainer to remove them–after leaving it in the fridge overnight, so that the wonderful caramelized onion flavor throughly permeated the dip.
I’ve got only one question.For how long can you keep it in the fridge?
Hi George, I’m guessing a week or less.
It doesn’t last long enough to worry about shelf life.
Wonderful! We made this dip this afternoon. We used 2 1/2 onions and it was a lot of onion, but the dip was savory and sweet. Ate with Wavy Lays. What a treat!
This is good, notably more tastey than the Lipton’s freeze-dried recipe. However, it’s a dip for chips in front of a TV football game, not a dinner party appetizer; don’t think the significant extra effort is really warranted. Slightly different: Ruffles used to be the best, but lately they are mostly crumbs–in a 16oz bag, you get about 20 decent-sized chips and the rest are just bits, suitable only for baked chicken pieces. I did a comparison with Lay’s Wavy chips, which were a lot better for dipping.
It’s hard to find ingredients in Japan, so I was really happy to find this recipe. I made it twice in one weekend and both times everyone ate the entire batch. It’s fantastic! Thank you!
We made this dip yesterday for a pot luck supper at a friend’s house, and it was amazing! Made it exactly as written except for adding a couple of tablespoons of gorgonzola crumbles. It was stupendous! Oh, we also sprinkled smoked paprika and some chopped parsley on the top for a garnish. Every little bit was eaten. We brought Ruffles as well as unsalted Tim’s Cascade potato chips, which are crunchy and sturdy little scoopers. Another great recipe! Thanks, Elise!
I can smell the onions caramelizing already. Seems that this dip would be almost sweet, and might go really well with veggie chips like carrot, zucchini and sweet potato. I can’t wait to try it!
This was a great recipe for Super Bowl Sunday! I made some home made potato chips with it. I also substituted Greek yogurt for the sour cream to cut the calories a bit. I also had a lot of extra so I added pork chops, broccoli, parmesan cheese, and egg noodles to make a casserole concoction that has made a great lunch all week! :)
Oh no, but Oh yes! Thank you for this. I can’t get the onion soup mix here in Sweden and it’s a definite childhood comfort food of mine. My family actually sends me packets and now my kids eat it just like I did, with a too large scoop that ends up breaking the chip. But it’s so addictive you just have to try and scoop it up anyway, even though you know the chip will break. I will have to give this a try.
Hmmm_ I LOVE onion dip and will definitely try this as one of my FIRST attempts with using my new KitchenAid hardware… lol :-)
I will be putting the onions into the processor to make them a bit smaller before cooking. I do not think I would like having big pieces of onion in my dip, but I bet THAT is what a LOT of you really like about onion dip; the texture of the onions. Me?… more of a ‘smoothie’ kind of guy… lol
Yes, I KNOW that cooked onions can be ‘mushed down’ manually, but I love using gadgets_ hee hee.
Elise, thank you SO much for sharing!
Michel J. Gaudet
this was my contribution to the superbowl. It were awesome!
I have had the packet kind of dip you mention before and love the flavor, but never make it because of the salt content in those spice packets. I never thought to make it myself with fresh onions; thanks for the inspiration!
Also, just as a related aside, I’ve had a lot of luck making similar dips with nonfat Greek-style yogurt. It has a similar tang to sour cream, it’s loaded with protein, and it’s fat free.
Tried this dip today for a super bowl party. It was much sweeter than I thought it would be. Might skip the brown sugar altogether the next time. It was considered okay at the party, not great. Might also try some other savory flavors to enhance the dip.
I cannot believe how good this dip is!! Good thing we aren’t having a party for the big game — I get to keep it all to myself!! Will definitely add some crisp bacon next time.
I made this, did a side-by-side with the recipe on the Lipton’s envelope. Elise’s won the taste test. As one of my tasters commented, “Oh, yeah–this is definitely better. But come on–it’s onion dip! Do we really care? When we’re just trying to watch football?”
Yummy, I followed the instructions and viola it turned out great. But my son is allergic to mayo so I may try it with ranch dressing as a substitute.
And… now I can’t button my pants.
Thanks, Elise. Thanks.
I also have made Alton Brown’s Onion Dip, but I doubled the amount of onions. I will have to try this version. It seems to be right on the money! I was skeptical of the mayo until I made the dip. The mayo smooths out the sour cream and adds a great dimension to the taste.