📝 About This Recipe
Forget the powdered packets; this is a sophisticated, deeply savory homage to the classic American party staple. By slowly deglazing yellow onions with a splash of sherry and folding them into a rich, herb-flecked base of sour cream and Greek yogurt, we create a dip that is velvety, sweet, and intensely umami. It’s the perfect balance of rustic French technique and nostalgic comfort food that will elevate any gathering.
🥗 Ingredients
The Onion Base
- 3 large Yellow Onions (finely diced to uniform size)
- 3 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Granulated Sugar (to assist with caramelization)
- 2 tablespoons Dry Sherry (or dry white wine for deglazing)
The Creamy Foundation
- 16 ounces Sour Cream (full-fat for best texture)
- 1/2 cup Greek Yogurt (plain, full-fat for tang)
- 1/4 cup Mayonnaise (preferably Duke's or Hellmann's)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder (for an extra layer of depth)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Fresh Thyme (leaves only, finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Cayenne Pepper (optional, for subtle heat)
👨🍳 Instructions
-
1
In a large heavy-bottomed skillet or Dutch oven, melt the butter and olive oil over medium-low heat.
-
2
Add the diced onions to the skillet. Sprinkle with the kosher salt and sugar. Stir well to coat the onions in the fat.
-
3
Cook the onions over medium-low heat, stirring every 5 minutes. You want them to soften and slowly turn a deep, golden mahogany brown. This process should take 40 to 50 minutes; do not rush it with high heat or the onions will become bitter.
-
4
If the onions begin to stick or the pan looks too dark, add a tablespoon of water and scrape the bottom of the pan to incorporate the brown bits (fond).
-
5
Once the onions are a rich jam-like consistency and dark brown, pour in the dry sherry. Scrape the bottom of the pan vigorously to deglaze, cooking for 2 minutes until the liquid has evaporated.
-
6
Remove the onions from the heat and transfer them to a small bowl. Let them cool completely to room temperature. This is crucial to prevent the cream base from breaking.
-
7
While the onions cool, in a medium mixing bowl, whisk together the sour cream, Greek yogurt, and mayonnaise until smooth.
-
8
Fold in the Worcestershire sauce, garlic powder, onion powder, fresh thyme, black pepper, and cayenne.
-
9
Once the onions are cool, add them to the creamy mixture along with the fresh chives. Stir gently until well combined.
-
10
Taste the dip and adjust salt if necessary. Remember that the flavors will intensify as it sits.
-
11
Transfer the dip to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours (ideally overnight) to allow the flavors to marry.
-
12
Before serving, give the dip a quick stir and garnish with an extra sprinkle of fresh chives.
💡 Chef's Tips
Patience is your best ingredient; if you burn the onions, start over, as that bitterness will permeate the entire dip. For a lighter version, you can substitute the sour cream with extra Greek yogurt, though you will lose some of that classic silky mouthfeel. Always use yellow or Spanish onions; red onions turn an unappealing color, and sweet Vidalias can sometimes make the dip too sugary. If you want a smoother texture, pulse half of the caramelized onion mixture in a food processor before folding it into the cream. Make this a day in advance! The 'cure' time in the fridge is what transforms it from a simple sauce into a complex dip.
🍽️ Serving Suggestions
Serve with thick-cut, kettle-cooked potato chips for the ultimate salty crunch. Pair with a chilled glass of Chardonnay or a crisp Pilsner to cut through the richness. Use as a gourmet spread for a roast beef sandwich or a topping for a grilled burger. Serve alongside a platter of crunchy crudités like radishes, celery hearts, and heirloom carrots. Top with a dollop of crispy fried shallots just before serving for added texture.