Buzz
Onion dip is probably my all-time favorite, but caramelizing onions is both frustrating and boring. Since I'm often a little annoyed and dislike being bored, I've fully embraced the burnt-onion trend, replacing caramelized onions with scorched ones for my onion dips.
Let me clarify: I do enjoy the flavor of caramelized onions, but I don't want to cook something that requires constant attention and occasional neglect. Stir them too often, and they take over an hour to caramelize; stir them too little, and they burn (and still take over 45 minutes to fully caramelize). However, by embracing impatience and intentionally charring the onions, you can whip up a seriously flavorful onion dip in far less time.
In truth, a lot of the delicate nuances of caramelized onions get lost once you mix them with large amounts of sour cream or mayonnaise. But the deep, roasted, savory, and slightly bitter taste of burnt onions is much harder to mask, no matter how much fat you add. (This is one reason why they pair so well in ranch dressing.) You don't need a special recipe for burnt onion dip; any recipe that calls for caramelized onions (like this one) will work. Simply use the same amount of onions and cook them thoroughly in a bit of oil over medium-high heat until they resemble this:
Allow the onions to cool, then mix them with sour cream. Add Worcestershire sauce, MSG, and perhaps a touch of onion and garlic powder. For a creamier dip, feel free to puree half of the onions and blend them into the sour cream. Once everything is combined, let the dip chill in the fridge for a few hours to let the flavors come together. Serve it up with plenty of potato chips.
