Onion Dip

From Nearline Storage
Jump to navigation Jump to search


3 tablespoons olive oil
1 pound yellow onions, diced
1 teaspoon kosher salt, divided
366g (1.5 cups) sour cream (almost an entire 16oz container)
150g (¾ cup) mayonnaise
¼ teaspoon garlic powder
¼ teaspoon white pepper, freshly ground


  1. Place the oil, onions and ½ teaspoon salt in a 10-inch saute pan over medium heat.
  2. Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes.
  3. Place the remaining ingredients and the remaining ½ teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine.
  4. Refrigerate for at least 1 hour and stir again before serving.


Alton Brown, Good Eats