If you don’t eat all the caramelized onions at once, or if you want some variety in their use, be sure to try making this dip.
In the United States it’s usually served with potato chips, but you don’t have to limit yourself to them. Serve it with crackers, bread, vegetables or as a dip for oven-baked potatoes .
My favorite is to take a couple of slices of delicious bread. toast with extra olive oil and spread the sauce on top. It’s quick, easy and incredibly delicious.
The sourness of the sour cream is complemented by the sweetness of the onions, and the yogurt makes the sauce taste deeper, not as intrusive and oversaturated as if only sour cream was used.
Recipe from the book America’s Test Kitchen “100 Techniques”
⏱ Cooking time — 65 minutes overall. Includes 5 minutes of preparation and cooking + 60 minutes unattended.
🍽 For 4 servings:
- 240 g (8,5 oz) sour cream
- 150-180 g (5,3-6,3 oz) caramelized onions
- 80 g (2,8 oz) yogurt
- A few stalks of chives (I substituted with green onions)
- 3/4 tsp. distilled white vinegar (I used white wine vinegar)
- 1/2 tsp. salt
- 1/8 tsp. black pepper
🔪Step by step Directions
In the original recipe, the authors suggest finely chopping the caramelized onions before adding them to the sauce. If you want to achieve a more uniform, saucy texture, it’s worth doing. But I like the onion bits to read more vividly in the sauce. In my opinion, it creates an extra contrast of textures, bringing the caramelized onions to the forefront and making the sauce taste more interesting.
Also, to avoid dirtying unnecessary dishes, I immediately prepare the sauce in the plate in which I will serve it.
Finely chop 150-180 g (5,3-6,3 oz) of caramelized onions (optional).
Wash a few stalks of chives and finely chop them. If you’re using green onions, like me, rinse the stems under running water, cut off the white part, and finely chop the green part and set it aside.
In a bowl mix 240 g (8,5 oz) sour cream, 80 g (2,8 oz) yogurt and 150-180 g (5,3-6,3 oz) caramelized onions.
Add 1/2 tsp. salt, 1/8 tsp. freshly ground black pepper, 3/4 tsp. distilled white vinegar and 2/3 of the chopped green onions.
Taste, adjust for salt as needed.
Mix all the ingredients in a bowl until smooth.
Cover with clingfilm and put it in the refrigerator for at least 40 minutes.
Take the sauce out of the refrigerator, stir again, sprinkle with the remaining green or chives and serve.
Caramelized onions dip
- 240 g sour cream
- 150-180 g caramelized onions
- 80 g yogurt
- a few stalks of chives (I substituted green onions)
- ¾ tsp. distilled white vinegar (I used white wine vinegar)
- ½ tsp. salt
- ⅛ tsp. black pepper
- Finely chop caramelized onions (optional).Wash the chives and finely chop them. If, like me, you are using green onions, rinse, cut off the white part, and finely chop the green part.
- In a bowl, mix together the sour cream, yogurt and caramelized onions.
- Add vinegar, salt, freshly ground black pepper and 2/3 of the green onions.Taste, adjust for salt as needed.
- Stir all ingredients until smooth.
- Cover the sauce with clingfilm and place in the refrigerator for at least 40 minutes.
- Stir again, sprinkle with remaining green or chives and serve.