|Onion party dip with fresh peppers|
The key to really great onions for dip is the baking soda but be sure to never go over 1/4 tsp per pound of onion. Cooking the onions with that sprinkle of baking soda makes your onions more of a caramelized paste, so this method is not so great for onions you want to use in French Onion Soup or some other dish where they need to keep their shape just a bit. This does magically turn sharp hard onion flavor into something sweet and delicate and ooh so good.
The recipe for the dip itself is just an outline of proportions. Make as much or as little as you want. Enjoy!
|Onions at the start / onions fully caramelized|
- 3 lbs sweet onions, cut in half, sliced and then chopped
- 1 stick of butter
- 3/4 tsp baking soda
- In a large skillet, melt the butter over a medium flame. Add the onions and sprinkle them with the baking soda. Stir to completely mix together.
- Continue to stir occasionally. It will take a long time for these onions to cook down and turn into a caramelized paste, be patient.
- As the liquid finally evaporates off and the onions start showing some significant color, be sure to stir them a bit more often. You want to scrape the bottom of the pan and mix in those sticky bits.
- Once they are the color of a good caramel, they are done. Use in dips, stews or soups.
Prep Time: 00:15
Cook time: 00:45
Total carbs: 5
- 1 part mayonaise
- 1 part sour cream
- 1 part caramelized onions
- splash of lemon juice
- splash of Worcestershire sauce
- Mix, taste, add more of whatever you think is missing. This is not a recipe that substitutions work well for -- use sour cream and mayo.