Total Time
40mins
Prep 20 mins
Cook 20 mins

MUCH better than the Lipton packaged mix. Use yellow onions for this (red onions get a muddy green-brown color when cooked, and sweet onions lack the sulfur-containing compounds that generate flavor). Uses a rapid-browning technique (add a bit of sugar to jumpstart the caramelization, a pinch of baking soda to deepen the browning, and use higher-than-usual heat with frequent deglazing to prevent burning). Times listed do not include refrigerator time before serving. Adapted from a recipe by J. Kenji Lopez-Alt at Serious Eats. http://bit.ly/gktfMB

Ingredients Nutrition

Directions

  1. Heat sugar in a 12-inch stainless-steel skillet (not non-stick; you won't be able to see the color change) over medium-high heat until completely melted and light brown, about 3 minutes. Immediately add onions; stir with wooden spoon (metal will cause caramel to seize and crystallize) until onions are coated in sugar. Add butter, baking soda, 1 teaspoon kosher salt, and a few grinds of black pepper. Toss to combine. Cook, shaking pan occasionally until onions release all their liquid and brown fond covers bottom of pan, 6 to 8 minutes.
  2. Add 2 tablespoons water and shake pan while scraping with wooden spoon to deglaze bottom of pan. Continue cooking, shaking occasionally until fond begins to accumulate again, 3 to 5 minutes. Repeat deglazing and cooking steps three more times until all the water has been used and onions are deep brown. Transfer to medium mixing bowl and allow to rest at room temperature for 5 minutes.
  3. Combine sour cream, mayonnaise, lemon juice, parmesan, and Worcestershire and whisk. Stir in onions. For smoother texture, run through blender or food processor. Chill in a sealed container for at least 1 hour and up to 5 days (flavor will improve with time). Spoon into a bowl, sprinkle with chives, and serve with chips.