Real Sour Cream and Onion Dip

Recipe

10 INGREDIENTS • 7 STEPS • 1HR

Real Sour Cream and Onion Dip

5

2 ratings

Who knew that real sour cream-and-onion dip is astonishingly easy to prepare and far more delicious than its dried-soup variation? While caramelizing onions takes time — time, not work — throwing together this dip couldn’t be much more difficult than opening a box of instant soup.

Real Sour Cream and Onion Dip

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Who knew that real sour cream-and-onion dip is astonishingly easy to prepare and far more delicious than its dried-soup variation? While caramelizing onions takes time — time, not work — throwing together this dip couldn’t be much more difficult than opening a box of instant soup.

1HR

Total Time

$1.87

Cost Per Serving

Ingredients

Servings

4

US / Metric

Caramelized Onions

4 cups

Diced Onions

about 3-4 small to medium onions

2 Tbsp

to taste

1/2 tsp

Granulated Sugar

1/2 tsp

Distilled White Vinegar

or any vinegar you have on hand

Dip

1/2 cup

1 bunch

Scallion, thinly sliced

4 scallions per 4 servings

1

Lemon, freshly squeezed

1/2 tsp juice per 4 servings, or more to taste

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

189

Fat

11.3 g

Protein

3.4 g

Carbs

20.0 g

Real Sour Cream and Onion Dip

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Author's Notes

Makes 1 1/4 cups total.

Cooking InstructionsHide images

step 1

In a large sauté pan, melt the Butter (2 Tbsp) over medium heat. Add the Onions (4 cups), Kosher Salt (to taste), and cover the pan. Cook covered for about fifteen minutes.

step 1 In a large sauté pan, melt the Butter (2 Tbsp) over medium heat. Add the Onions (4 cups), Kosher Salt (to taste), and cover the pan. Cook covered for about fifteen minutes.

step 2

Remove the cover, and increase the heat slightly. Continue to cook for another ten minutes.

step 3

Sprinkle the Granulated Sugar (1/2 tsp) on top and cook for another ten to fifteen minutes. stirring more frequently now, until the onions have turned a nice deep brown.

step 3 Sprinkle the Granulated Sugar (1/2 tsp) on top and cook for another ten to fifteen minutes. stirring more frequently now, until the onions have turned a nice deep brown.

step 4

Pour in the Distilled White Vinegar (1/2 tsp) turn off the heat, and scrape the bottom of the pan with a wooden spoon or spatula to remove any browned bits. Take pan off the heat and transfer onions to a large bowl to cool.

step 4 Pour in the Distilled White Vinegar (1/2 tsp) turn off the heat, and scrape the bottom of the pan with a wooden spoon or spatula to remove any browned bits. Take pan off the heat and transfer onions to a large bowl to cool.

step 5

When the onions have cooled, stir in the Sour Cream (1/2 cup). Season with Salt (to taste) and Ground Black Pepper (to taste).

step 6

Fold in Scallion (1 bunch). Add the juice from Lemon (1). Taste and adjust seasoning as desired.

step 6 Fold in Scallion (1 bunch). Add the juice from Lemon (1). Taste and adjust seasoning as desired.

step 7

Serve and enjoy!

step 7 Serve and enjoy!

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