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Caramelized Onion Dip: An Easy Holiday Favorite

By brooklynsupper |

caramelized onion dipYou can get all fancy with your holiday party foods if you want. Lord knows we will. Did we ever tell you about the time we made like 70 lbs. of gravlax? But the truth is that all people really want is some chips and dip. Not just at your party. I mean in life all people really want is some chips and dip. Metaphorically.

This onion dip is sure to be a hit and it’s really only a quarter degree of difficulty removed from dumping powdered onion soup mix into sour cream. Let’s just say, your friends and family will be impressed. Smooth, creamy, and oniony–it’s onion dip and it’s wonderful.

Just don’t double dip. That’s gross.

Caramelized Onion Dip

2 tablespoons butter
2 large red onions, diced
1/2 pint (1 cup) thick sour cream–I like Axelrod brand for this recipe
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 – 1 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons fresh parsley, minced

In a medium frying pan, heat the butter over medium-low heat. When it’s melted and bubbly, add the onions. Allow them to sizzle briefly, stir well, and then turn the heat to low. Cook, stirring occasionally for an hour or more, until the onions have browned on the edges and are sweet tasting. Remove from heat and set the onions aside to cool, for about a half hour.

Combine the onions, sour cream, lemon juice and zest, salt pepper and herbs. Check the salt, pepper and acid levels, and adjust as necessary. Stir well, cover, and put in the refrigerator to chill, preferably for several hours.

Garnish with parsley and serve with your favorite chips and carrot sticks.

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About brooklynsupper

brooklynsupper

brooklynsupper

Elizabeth Stark and Brian Campbell write the blog Brooklyn Supper, dedicated to seasonal ingredients and wholesome home cooking. Read bio and latest posts → Read Elizabeth's latest posts →

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2 thoughts on “Caramelized Onion Dip: An Easy Holiday Favorite

  1. Steven says:

    Lemon zest is listed twice

  2. Elizabeth says:

    Hi Steven, Thanks for pointing that out! I meant juice and zest–recipe’s fixed now.

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