The holidays provide an excuse to eat things we don’t indulge in during the regular year, and you know I try to keep things local, seasonable and non-processed. However, I was looking for an excuse to indulge a little and had some folks coming over, so I decided to try Alton Brown’s Scratch Onion Dip recipe.
This couldn’t be simpler to make, or any more delicious. First, you slice onions. I used a mix of onions from my dwindling garden onion stash – 1015s and White Bermudas. (I’m starting to dread the time between the end of last year’s onions and next year’s harvest.)
I doubled the recipe so this was about 3 cups of onions. The most important step in this process is to caramelize the onions, which takes a little time. They cook over medium heat in a little of olive oil, and need to be stirred around for more even cooking. Easy!
You want them past the translucent stage, which will cause them to reduce quite a bit. This brings out their sweetness.
Once they get to the desired stage, allow them to cool completely. I also chopped them up so that people didn’t have strips of onion to contend with.
When cooled, I added them to the mix of mayonnaise, (I used Duke’s,) and sour cream, then added the white pepper and garlic powder and gave a good stir.
I made this a day ahead, to allow the flavors to meld. I served it with Kettle Chips, which are non-GMO verified, and have no trans fats or preservatives, which made me feel better about eating potato chips!
Based on the reaction I got from people eating this onion dip, it’s going into permanent party recipe rotation. It would be perfect for a Superbowl Party.