I hate onions. Well, kinda.
Somehow, the girl who orders her enchiladas and burritos and chili dogs and hamburgers and salads without onions… loves onion rings. And onion dip. With potato chips, which I also normally don’t like.
It’s an enigma.
But, while I can’t explain it, I can embrace it. And I figured that if onion dip from a shelf-stable can is good, homemade must be heavenly.
Pro tip: If you have contacts, wear them while you’re chopping onions.
Now, I haven’t had regular onion dip in quite a while, but I have to say this tastes different than what I expected. But it’s really good, everyone at our party enjoyed it, and it’s totally easy to lighten up if you so desire. Just use low-fat or fat-free sour cream. Done.
Caramelized Vidalia onion dip (Adapted from Sunset)
2 Vidalia onions (or other sweet onions)
2 tablespoons olive oil
1 cup sour cream
1/2 cup buttermilk
1 teaspoon (or more) kosher salt
Remove skins from onions, cut the onions in half and cut them into thin slices.
Heat oil in a large frying pan (nonstick preferred) on medium heat. Add the onions and cook, stirring only occasionally. Be patient! Eventually (like, after 20ish minutes), they will get brown, sticky and caramelized. Let onions cool and then place in refrigerator for about an hour.
Place the onions, sour cream, buttermilk and 1 teaspoon salt in a food processor and pulse just to combine (or until it’s the consistency you like). Scoop the dip into a serving dish and taste. Add more salt if necessary. Chill another hour or overnight before serving.