This hopped up version puts a smack-down on French onion dip made with dried soup mix. This dip is best made a day ahead of time. Use a white wine that you would drink here!
Difficulty: Beginner Preparation Time: 10min
Yields: 1 Quart Total Time: 1hr 15min
Ingredients:
2-3lb Vidalia Onions, thinly sliced
2 Tbs Sherry Vinegar
2 tsp. Fresh Thyme Leaves
½ cup Dry White Wine
16 oz Sour Cream
2 Tbs ion Powder
2 Tbs. Butter
Kosher Salt
Procedure:
FOR THE CARAMELIZED ONIONS
Melt the butter in a large skillet, 10-12”, over high heat (I prefer a stainless steel skillet for this recipe). Once the butter has melted and is no longer foaming, add the onions and a couple pinches of salt. Cover. Cook on high heat until almost dry. The onions will release of lot of liquid during this process-but be sure to keep an eye on them as once the moisture has been cooked off the onions will burn very quickly. Remove lid from onions and add vinegar, thyme and the white wine, scrape down any bits from the bottom of the pan. Reduce heat to low and cook for 1 hour, stirring and scraping the bottom as well. You may need to add some water to the pan occasionally to get the golden bits off the bottom of the pan. Once the onions are cooked, they will be a beautiful brown color and very soft. Remove from skillet to a mixing bowl to cool.
FOR THE DIP
In a medium-sized mixing bowl, combine caramelized onions, sour cream, onion powder, and a pinch of salt. Stir to combine; taste and adjust seasoning. Serve with a sturdy chip like Ridges or Kettle cooked chips. Can be made 1-2 days ahead, and refrigerate. Bring dip out of fridge 15-20 minutes before serving.