My mom, who hates onions but loves onion dip made from the blue box, would take the packet of dried onions and crush it through a strainer until there wasn’t a lick of onion string left in the dip. In her honor, I’ve created the exact opposite kind of dip, deeply flavored by sweet caramelized onions.
2 tablespoons bacon fat
2 onions, halved lengthwise and cut crosswise into
3 teaspoons whiskey, divided
3 tablespoons water, divided
1 cup organic sour cream
½ cup organic cream cheese, at room temperature
½ teaspoon sea salt
¼ teaspoon garlic powder
DirectionsPreparing:10 minCooking:25 min
STEP 1In a skillet, melt the bacon fat over medium-low heat. Add the onions to the hot fat and cook for 3 minutes. Use a wooden spoon to break apart any onion pieces still sticking together and continue cooking the onions, stirring every few minutes, for 20 minutes.
STEP 2When the onions begin to get a little dry and stick to the skillet, stir in 1 teaspoon of whiskey. Alternate adding 1 teaspoon of whiskey and 1 tablespoon of water until you’ve used all the whiskey, then use water as needed.
STEP 3When the onions are soft, sweet, and very brown, transfer them to a bowl and refrigerate until cold.
STEP 4In a blender, combine the sour cream, cream cheese, salt, and garlic powder. Blend until smooth and well mixed.
STEP 5Add the cold onions to the blender, and pulse to achieve your desired consistency. Transfer the dip to an airtight container and refrigerate for at least 1 hour. Stir the dip just before serving.
Nutrition Facts (per serving of 4-6)
Dietary Fiber 1G