How to make the best onion dip

The scent of caramelized onions is one of the most heavenly scents you can smell, and one of those foods that tastes exactly what the scent promises. Caramelized onions are condensed, and you can enjoy a strong flavor, sweetness, umami, and a little spiciness all at once. Its flavor bomb properties are why it’s perfect for mixing with a bath of sour cream to make a dip.

While most dips rely on one, sometimes two types of onions, there is a whole genre of multi-onion dips. The best ones out there are those that contain at least five different types of allium. White onion lays down a classic onion-like base, while red onion adds aggressive notes. Shallots add intense sweetness and garlicky flavor, while chives provide a light chive-like flavor. The green part of the scallion makes a great garnish, but the white part can be tossed into the pan with the rest of the onions. (Another kind of onion that makes a great garnish? The crunchy kind on top of a casserole.)

The type and amount of onions you use for the dip is up to you.You can do 4 or 6 or any number that speaks to you (but I likee 5); Peruse the onion aisle and grab whatever catches your eye. They are so flavorful that you could mix them with a cup or so of sour cream and call them dips, but if you’re into that sort of thing, here’s the full recipe. Best onion dip tip? Reduce dairy! Too much sour cream or cream cheese will dull the flavor of a gentle, well-cooked dish. celebrate them. Kudos to them. Eat them (with chips).

Claire’s 5 Onion Dip

material:

• 1 onion
• 2 shallots
• 1 bunch green onion, dark green part separated from white and light green part
• 1/2 cup neutral oil (vegetables, etc.)
• 1 tablespoon salt
• 1 cup sour cream
• 2 tablespoons mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon white pepper

Chop all three onions 1/4 inch piece, Slice the shallot into thin rounds. Separate the dark green part and the rest of the green onion, and thinly slice the white part and the light green part. In a large pan with oil, add all the onions except the dark green onions. and season with salt. Stir, then heat over medium-low heat.When the onion sweats and softens, Reduce heat to as low as possible and cook until caramelized and thick brown, jam-like mass, at least 1 hour. (I usually cook the onions the night before dipping and let them cool completely in the fridge.)

Combine onions and remaining ingredients, taste (with chips), and adjust with salt and pepper as needed.You can add a pinch of MSG if you like, but the onion mixture packs a lot of depth, so this frankly isn’t a necessary dip. Umami.thinly sliced ​​scallions (or crispy fried onions, or fried garlic) Serve with your favorite potato chips.