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.
Total Time
1hr
5.0
2 Ratings
Author: Alexandra's Kitchen
Servings:
4
Ingredients
Caramelized Onions
•
4
cups
Diced
Onions
•
2
Tbsp
Butter
•
to taste
Kosher Salt
•
1/2
tsp
Granulated Sugar
•
1/2
tsp
Distilled White Vinegar
Dip
•
1/2
cup
Sour Cream
•
1
bunch
Scallions
, thinly sliced
•
1
Lemon
, freshly squeezed
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
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.
2.
Remove the cover, and increase the heat slightly. Continue to cook for another ten minutes.
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.
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.
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).
6.
Fold in Scallions (1 bunch). Add the juice from Lemon (1). Taste and adjust seasoning as desired.
7.
Serve and enjoy!
Author's Notes
Makes 1 1/4 cups total.
Nutrition Per Serving
CALORIES
189
FAT
11.3 g
PROTEIN
3.4 g
CARBS
20.0 g
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