we’ve all had it. onion dip made from a packet of powdered stuff and dehydrated onions or prepared onion dip from the refrigerated case in the grocery store (my preference, consistency wise but with all manner of unpronounceable ingredients). but once you find out how easy it is to make your own from scratch, you will never go back, i promise you. unless the reason you are requiring the dip in the first place is that you have had a lot of adult beverages the night before and are really unable or unwilling to cook anything at all. this dip is made distinctively texan by the use of this special onion only available around these parts in the spring; the 1015. washington has their walla walla’s, hawaii their maui’s, georgia has their vidalia’s, and texas has their 1015’s. these are so named due to the recommended planting date of these super sweet monsters. and they are monsters–in the words of tiny elvis, “man, those are huge!” developed and introduced in the 1980’s, the 1015 has been nicknamed the ‘million dollar baby’ dut to all the money spent developing it’s sweet flavor. not everything genetically modified is bad and here’s proof.
i LOVE the texas flag.
let the caramelizing begin:
melt butter and olive oil in a large skillet.
add all your chopped onions and a pinch of salt. saute over medium low heat, stirring periodically to prevent from browning too quickly. i know these are SLICED onions. i decided after this first round that chopped onions would make the dip easier to eat (no strings when it comes time to scoop with your chip). be patient, this process takes a while. but you will be rewarded by ridiculously sweet onions.
are they done yet? nope. too blond.
what about now? no, grasshopper. you must be patient.
surely, now they are ready. almost.
nope. you must bring them to the brink of disaster and then…
whoa! now i see, master. my patience will be rewarded. the whole process will take from 45 minutes to 1 hour.
mix all your other ingredients together while you are a-caramelizin’.
then add most of your cooled onions, reserving some for the top of the dip to impress your friends.
caramelized onion dip-makes about 2 cups
(adapted from 101 cookbooks and multiple other sources)
2 1015 onions, chopped
1 tbsp butter
2 tbsp olive oil
3/4 cup plain low-fat yogurt
3/4 cup mexican crema (or sour cream)
1 tsp onion or garlic powder
dash cayenne or hot pepper sauce
salt & white pepper to taste
caramelize your onions as noted above. mix all other ingredients in a bowl (yogurt through salt and pepper). add most of the cool caramelized onions to the yogurt mixture, reserving a few tablespoons to pile on top for presentation. chill for at least 4 hours and up to a day or two before serving. the flavors will meld and become outrageous. best served with salty, ridged potato chips. the salt counter-balances the sweetness of the onions and the thicker chip can stand up to the hefty nature of the dip.