Makes about 1 1⁄2 cups
While this recipe takes longer than mixing a package of onion soup mix with sour cream, much of the time spent is just allowing the onions to quietly do their thing in the skillet. The difference in flavor is quite amazing.
- 1 tablespoon olive oil
- 3⁄4 pound onions, thinly sliced (on mandolin, if possible)
- Salt and pepper to taste
- 8 ounces sour cream
- 2 tablespoons snipped chives
In a very large, heavy skillet, heat oil over medium-high heat. Add onions and sauté about 2 minutes, or until lightly browned. Reduce heat to low and cook, covered, stirring occasionally, for 20–30 minutes, or until well caramelized. Season with salt and pepper.
Transfer to a food processor and purée until very smooth. In a medium bowl, combine purée, sour cream, and chives. Season to taste. Dip is most flavorful when made at least a day ahead.