Caramelized French Onion Dip
Caramelized onions are a gift from nature. The beautiful chemistry that transforms a harsh onion into an incredible spectrum of flavor is just bewitching. What actually happens is a reaction called ‘pyrolysis’ which is the thermal decomposition of the sugar at elevated temperatures in an inert atmosphere. See, isn’t it beautiful?
And it’s funny how Americans like to name things ‘French’ when they are not french at all… another case in point here as this dip was created in California in the 1950’s. But name aside, it is DELICIOUS! I grew up with french onion dip and no store bought version can compare to making it from scratch. The fresh flavors from the caramelizing (pyrolysis) just can’t be packaged!
INGREDIENTS:
3 medium size yellow onions (or 2 large Vidalia)
3-4 tablespoons salted butter
2 teaspoons each salt and sugar
1/4 cup champagne vinegar
12 ounces sour cream
8 ounces cream cheese, softened
dash of Worcestershire
fresh parsley for garnish
INSTRUCTIONS:
Peel your onions and slice thinly - I find it easier to use a mandolin. I don’t like my french onion dip to be stringy so I then run a knife through the onions so they are a thin dice.
In a skillet on medium heat, melt your butter and then add the onions. Sprinkle with salt and sugar and let them sauté. It is important not to rush this process! Stir them every now and then, and after about 15 minutes, start slowly adding the champagne vinegar. Let sauté another15 or so minutes. Enjoy the beautiful chemistry taking place before your eyes.
In a mixing bowl, add the onions to the softened cream cheese and sour cream. I like to add a dash of Worcestershire and some parsley.
You can eat the dip right away but the flavors will continue to develop for a few hours. Keeps in the fridge for 3-4 days (if it can last that long).
