Onion dip was one of the first things that popped into our minds when contemplating patriotic party food for the holiday weekend. Admittedly, it’s been a long time since we’ve enjoyed a bag of Lays with packet-made onion dip. At the risk of sounding snooty, our standards have changed, but the nostalgia is still there. And why not? Onion dip can be a thing of glory when made well- and worthy of pairing with a nice wine.
To be sure, this dip takes longer than the package variety to put together- but the active time is minimal and the rewards are great. The onions cook down to a jammy sweetness, balanced by the sour cream, and with a hint of garlic powder to bring in that “old school” onion dip flavor. It lasts a few days in the fridge, making it a great make-ahead party app. We love it with fresh cut vegetables or pita chips, but recently enjoyed it as a topping to roasted chicken. Don’t stop there- the possibilities are endless. Smear atop your burger with an added shake of hot sauce, serve aside grilled steak, dollop in a pita pocket with some falafel… let your imagination run wild.
- 2 large sweet onions
- 1 teaspoon dried thyme
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 ½ cups sour cream 12 ounces, or you can use plain Greek yogurt
- 1 teaspoon garlic powder
- ¼ cup Italian parsley chopped
- Juice from 1 small lemon about 2 tablespoons
- Freshly ground black pepper
- More salt to taste
- Potato Chips, Pita chips, or cut vegetables to serve
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Heat a large saute pan with a lid over medium heat. Add the onion, thyme and salt and cook until softened, about 5 minutes, and just starting to brown. Turn the heat to low, cover with the lid, and cook for another 20-30 minutes, stirring frequently and checking to make sure they haven’t dried out or are burning. At the end of cooking they should be meltingly soft and a brownish color. You may need to adjust to heat to achieve the color (higher heat), or if they are getting too dark turn it down. If they dry out too much during cooking, you can add some water.
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Remove the onions to a bowl and let cool. Add the sour cream, garlic powder, parsley, lemon juice, and plenty of freshly cracked black pepper, and stir to combine. Taste and add salt – you may need up to another ½ teaspoon. Serve immediately with chips or vegetables, or refrigerate for up to a day.
Besides being a great party dip, this is also an excellent accompaniment to grilled meat, fish or chicken, or burgers.
Try with Hahn Pinot Noir ’16.
