Ditch the store-bought seasoning packet in favor of this DIY version that combines slowly caramelized onions with tangy sour cream.
•Dip can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
1 hour
Yield
Makes about 2 cups
Ingredients
Preparation
Step 1
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté onion and shallots with 1 teaspoon salt until lightly browned, about 2 minutes.
Step 2
Reduce heat to medium-low and continue to cook, covered, stirring frequently, until vegetables are golden brown, about 20 to 30 minutes more.
Step 3
Remove from heat and stir in 1/4 teaspoon pepper and 2 tablespoons water, or enough to loosen any brown bits stuck to the bottom of the skillet.
Step 4
Transfer onion mixture to a medium bowl, then stir in sour cream and remaining 2 tablespoons water. (If desired, thin to desired consistency with additional water.)
Step 5
Stir in most of the chives, sprinkling on the rest as a garnish.
Step 6
Serve at room temperature.
