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Made from caramelized onions, sour cream, and mayonnaise, Alton Brown's Onion Dip from Scratch recipe is easy and better than store-bought. Try it out!
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Course: Appetizers
Keyword: Dips, Game Day, Hacks, Make-Ahead, Onion Dip from Scratch, Snacks

Onion Dip from Scratch

Onion dip in a bowl on top of a striped platter with ruffled potato chips.
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours
Yield: 2 1/2 cups
French onion soup meets tangy sour cream in this homemade version of America’s favorite chip dip.
According to American culinary legend, an unknown Los Angeles chef devised onion dip back in the fifties by mixing Lipton soup mix with sour cream. Maybe, maybe not. What we know is that the folks at Lipton’s picked up the ball and ran with it to the point that more of their dehydrated onion soup mix was going into the dip bowl than the soup bowl.
I have nothing against using manufactured mixes, but look, after the zombie apocalypse strikes, and the megamart shelves are stripped bare…what do we do then? Those of us with this recipe in our go-bags will survive to dip another day. Food for thought people, food for thought.
This dip is even better when made a day ahead. Just make sure that you cover it well with plastic wrap because fats (like sour cream) take in flavors and aromas hanging around the refrigerator like crazy old grandmas collect leftover gift wrapping.
This recipe first appeared in Season 6 of Good Eats.
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Software

Specialized Hardware

Mandoline
Onion dip in a bowl on top of a striped platter with ruffled potato chips.
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours
Yield: 2 1/2 cups

Procedure

  • Using a mandoline or sharp knife, thinly slice the onions and place in a large pot. Sprinkle with the dark brown sugar and salt and gently toss with tongs. Cover the pot and let the onions rest for 10 minutes.
  • After 10 minutes, uncover the pot and add the butter and 1/4 cup of the water. Cover with the lid and place over medium heat to steam for 10 minutes. Remove the lid and cook, stirring often, for 10 minutes then reduce the heat to medium-low. Add water in small increments, stirring and scraping the bottom of the pot as needed if the onions start sticking.
  • Make a slurry (a thickening agent) with the baking soda and 2 tablespoons of water in a small container with a lid. Give it a good shake to thoroughly combine then add it to the onions. Continue cooking for 10 minutes until the liquid has been absorbed and the onions are deeply browned. Add the bourbon and cook, stirring and scraping the bottom of the pot until almost dry, 10 more minutes. Stir in the black pepper and cook for one more minute before removing from the heat to cool. Total cook time for the onions is approximately 60 minutes, and should be reduced to approximately 1 1/2 cups.
  • Once cool, put 1/2 cup of the caramelized onions in a medium mixing bowl. Add the mayonnaise, sour cream, garlic powder, and white pepper, and stir to combine.
  • Cover tightly with plastic wrap and refrigerate for at least 1 hour (overnight would be even better). When ready to serve, stir in another 1/2 cup of the caramelized onions, reserving what remains for another use.
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