Summertime Vidalia Onion Dip Recipe
One of the first signs of summertime is the arrival of the prized Vidalia onions. Every spring/early summer for past few years I have been making French onion dip also known as California dip. It is very easy to make and is substantially better than the stuff you get pre-made in the containers at the store.
Ingredients
- 3 tablespoons butter
- 1 very large Vidalia onion, diced
- 2 cup sour cream
- 1 cup mayonnaise
- 1/2 teaspoon garlic powder
- salt and pepper
Procedure
Melt butter in a heavy bottomed saute pan over medium heat. Add onions with a pinch of salt and toss to combine. Cook the onions stirring occasionally until the onions are very dark and caramelized. This can take as long as 45 minutes to get them very dark brown. As the onions cook, you will need to reduce the heat somewhat to ensure that the onions get caramelized instead of burned. As the sugars concentrate, there is an increased tendency to burn so be careful.
Combine the onions with the rest of the ingredients in a bowl. Cover with plastic wrap and let chill overnight in the fridge. The next day the dip will look pretty funky, but that is normal. Mix the dip and season with salt and pepper to taste.
June 2, 2009
Posted in: Cooking Techniques
One Response
Ok this is crazy crazy good… Will make you fat as hell and will leave you fat and heartbroken..but for that 7 hours you’re gorging yourself you will be a happy bastard. John even burnt his onions one year and we still lapped it up like dogs on vomit.
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