Onion dip is the world’s greatest icebreaker. A bowlful of this stuff is like a magnet at parties—friends can’t resist it and everyone always ends up crowded around the bowl, sharing stories about onion dips (and parties) of their past. The savory-umami taste of the caramelized onion combined with the fresh, rich sour cream and the sharpness of chives is just a winner, plain and simple—and blows away anything sprinkled from a packet.
Caramelizing the onions on a sheet pan is a genius trick (if I do say so myself) that frees up your stovetop to do other things (or just stay clean for the party); of course, caramelized onions can be used in a million and one ways, from grilled cheese to topping a pizza to adding to a quiche, tart, or savory pie filling. Make a double batch. You won’t be sorry.
- Yield: 6 Servings
- 3 medium-size yellow onions, halved and thinly sliced (about 5 cups)
- ¼ cup extra-virgin olive oil
- 1½ tablespoons finely chopped fresh thyme leaves
- ¼ teaspoon kosher salt, plus extra as needed
- ½ cup plus 2 tablespoons full-fat sour cream
- ¼ cup mayonnaise
- 1½ tablespoons finely chopped fresh chives
- Heaping ¼ teaspoon garlic powder
- Potato chips, crackers, or carrot and celery sticks, for serving
- Adjust an oven rack to the middle position and preheat the oven to 300°F.
- . Place the onions on a rimmed sheet pan and drizzle with the olive oil. Sprinkle with the thyme, stir to combine, and cover the sheet pan with aluminum foil. Bake until the onions are soft and wilted, 25 minutes. Uncover the pan, stir the onions, and continue to cook until the onions are very soft, sticky, and golden brown, 20 to 30 minutes more. Remove the sheet pan from the oven, sprinkle the onions with ½ teaspoon salt, and set aside to cool completely.
- Whisk the sour cream, mayonnaise, chives, garlic powder, and remaining ¼ teaspoon salt in a large bowl. Stir in the cooled onions and taste, adding more salt if needed. Serve with potato chips, crackers, or carrot and celery sticks.