Sauces and dips Caramelized onions dip by Alex Bayev February 1, 2023 February 1, 2023 191 views 191 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. 🥣 Ingredients 🍽 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 No ratings yet 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 sauce-dip.The sourness of the sour cream is complemented by the sweetness of the onions, and the yogurt makes the sauce taste deeper, less intrusive and overpowering than if only sour cream was used.Recipe from America's Test Kitchen "100 Techniques” Pin Recipe Print Recipe Cook Time5 minutesUnattended:1 hourTotal Time1 hour 5 minutes Servings4 servings Ingredients Metric – US Customary240 g sour cream150-180 g caramelized onions80 g yogurta few stalks of chives (I substituted green onions)¾ tsp. distilled white vinegar (I used white wine vinegar)½ tsp. salt⅛ tsp. black pepper InstructionsFinely 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. Video Pin1YumTweetShareTelegramVibeFlip1 Shares OnionQuick (up to 30 minutes)Super easyVegetables Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like How to make Roux and Béchamel with Onion... Whipped Feta Dip with Sour Cream and Garlic Tzatziki Taramasalata with bread Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.