Sour Cream and Roasted Red Onion Dip
Here’s how to make onion dip without standing near the stove for an eternity, waiting for onions to caramelize: Roast rings of onion in the oven with the teeniest bit of sugar for 40 minutes for effortlessly faux-caramelized onions. Red onions are naturally a bit sweeter and mellower than white ones, especially when they get brown and slouchy, but lemon juice, chives and raw garlic will perk them right up. The creaminess — what we’re here for — comes from three sources: sour cream, mayonnaise and Greek yogurt, a nice counter to the crisp potato chips you'll, of course, serve it with.
- Serves: 8 persons
- 1pound red onions, cut into 1/4-inch rings (about 2 large onions)
- 2tablespoons olive oil
- 1 ¾teaspoons kosher salt
- 1teaspoon sugar
- ½cup sour cream
- ½cup full-fat Greek yogurt
- ¼cup mayonnaise
- 1garlic clove, grated
- 1tablespoon lemon juice
- Black pepper, to taste
- 2tablespoons minced chives
- Potato chips, for serving
Step 1Heat the oven to 400 degrees, and line a baking sheet with parchment paper. Arrange the onion slices in a single layer on the prepared sheet, leaving room between each. (Use 2 baking sheets if the onions won’t all fit comfortably on 1.) Drizzle with olive oil, sprinkle with 1 teaspoon salt and the sugar and gently flip to coat, keeping the rings as intact as possible. Cook for 30 to 40 minutes, turning once, until soft and browning (It’s O.K. if some parts get crisp and charred).
Step 2Let the onions cool slightly, then transfer to a cutting board and roughly chop. (You want to have small pieces of onion without making a paste.)
Step 3Transfer the onions to a medium bowl and add the sour cream, yogurt, mayonnaise, garlic, remaining 3/4 teaspoon salt, lemon juice and black pepper. Fold to combine.
Step 4Transfer to a serving dish and garnish with minced chives. Serve with potato chips.