Buzz
The aroma of caramelizing onions is irresistibly intoxicating, and it’s one of those flavors that truly delivers on its scent. Caramelized onions are rich, sweet, savory, and slightly pungent, all packed into one flavor-packed bite. This combination makes them the ideal match for a simple tub of sour cream, transforming it into a mouthwatering dip.
While most dips use just one or two types of onions, there’s an entire world of multi-onion dips, with the finest ones incorporating five distinct allium varieties. Each onion brings its own unique character. White onion provides a classic base, red onion adds a bolder bite, and sweet onion brings a delicate sweetness. Shallots contribute a garlicky sweetness, and leeks offer a light chive-like flavor. The green part of scallions is perfect for garnish, while the white part can join the other onions in the pan. And don’t forget about crunchy fried onions, which make a delightful topping for casseroles or dips.
The choice and quantity of onions for your dip is entirely up to you. Whether you go for four, six, or stick to five (my personal favorite), just grab whatever catches your eye in the onion section. Sauté them in a large pan over low heat until they become a rich, dark caramelized mass, a process that will take at least an hour. The intense flavor can easily be mixed with a cup of sour cream to create a quick dip, though I have a full recipe if you’re interested. My top tip for onion dip? Use less dairy! Too much sour cream or cream cheese can dull the vibrant flavors you’ve carefully coaxed out. Embrace and savor those flavors—your taste buds will thank you, especially when paired with chips.
Claire's Ultimate Five-Onion Dip
Ingredients for the Dip:
1 white onion
1 red onion
1 sweet onion
2 shallots
1 bunch of scallions, with the dark green part separated from the white and light green portions
1/2 cup neutral oil (such as vegetable oil)
1 tablespoon salt
1 cup sour cream
2 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
1/4 teaspoon white pepper
Chop the three onions into 1/4-inch pieces and slice the shallots into thin rings. Separate the dark green part from the rest of the scallions, then slice the white and light green portions thinly. Add all the onions, except the dark green scallions, to a large pan with the oil and season with salt. Stir well, then set the heat to medium-low. Once the onions start to soften, reduce the heat to the lowest setting and cook for at least an hour until they caramelize into a dark, jam-like consistency. Once done, scrape into a bowl and allow it to cool completely (I prefer to cook the onions the night before and store them in the fridge to cool).
Combine the cooled onions with the rest of the ingredients, and taste (with a chip) to check the seasoning. Adjust with more salt and pepper if necessary. You can also add a pinch of MSG if you like, but honestly, this dip doesn’t really need it because the onions provide plenty of deep, rich umami. Garnish with thinly sliced green onions, crispy fried onions, or fried garlic, and enjoy it with your favorite potato chips.
