Don’t believe the onion soup mix dip hype. Making onion dip from scratch is the only, and best, way to go about onion dip. Seriously. This stuff is so good, I could sit in a bathtub and wash myself with it. It’s rich. It’s savoury. It smells amazing and tastes like sweet, sweet awesome.
If you’ve already forgotten (Christmas may do that to you), I mentioned this dip in the post about our Mad Men-ish cocktail party. The homemade onion dip and guacamole were completely devoured by the end of the night, meanwhile, the store bought salsa sat all by itself on the table, sad and alone, wondering why no one had wanted to eat it.
It’s because you’re store bought, Salsa. You just can’t compare to the love and tenderness that goes into the dip process.
Okay. I’m being hard on the Salsa. It’s not its fault. That’s just how it came into the world. I can’t blame it for that.
Funny, funny, I know.
The short of the story here is, Meg attempted to make the onion dip herself for a family shin dig she was going to last weekend and failed. The problem? It just didn’t turn out right. We messaged each other a few times, attempting to figure out what may have gone wrong, to no avail.
My solution? Making a new batch together.
Very quickly into the process we discovered the little follies Meg had made with her batch.
“Yep. Mine definitely didn’t taste anything like this.”
What should you watch out for? Using the proper amount of greek yogurt. Don’t use the whole tub, folks. It’ll taste funny. Maybe not bad, necessarily, but just not the way that onion dip is supposed to taste.
Use sweet onions. I don’t care what other people tell you. Use sweet onion. Trust me.
Add the secret ingredient. What is it? You’ll find out in a second.
OM NOM ONION DIP!
- 1-2 tbs olive oil
- 1 medium sweet onion, medium dice (about 2 cups)
- 2-3 garlic cloves, grated/garlic pressed/etc
- 1 cup greek yogurt
- 4 ounces fresh chèvre (goat cheese)
- 1/4 cup finely chopped fresh chives
- salt to taste
- 1-2 tsp bouillon mix (your secret ingredient)
Over high heat, warm the olive oil and add in onions, tossing to coat the onion bits in the olive oil well before turning the heat down to medium (sometime shortly after they’ve begun sizzling).
Sit long and tight because caramelizing onions isn’t a short process. The first time I made this dip, caramelizing took around 20 minutes. Today, it took just about 30. Your goal? Something similar to the photo shown below: translucent, browned and greasy onion bits.
About 10 minutes into the caramelizing process, add in the grated cloves of garlic. Adjust this as necessary to your taste buds, but even with 3 cloves, I find that you can hardly tell they’re in there at all once all is said and done.
At this point, also, give the onions a sprinkle of salt. When I say sprinkle, I mean, ensure that all of the onions in the frying pan have been given a nice light dusting.
After a few minutes, add the secret ingredient. It’ll turn your plain, old caramelized onions into what people are after when they make the onion soup mix versions of this dip at home.
A teaspoon or two of the powdered bouillon is plenty to add a soupier fragrance to the onions. I use chicken bouillion, but I’m sure vegetable or beef would work just as well.
Once cooled, add and blend to your preferred consistency. I like my dips a bit chunkier, and after 20-30 minutes of cooking down, the onions are so soft and delicate anyhow, the dip doesn’t feel chunky even though it may look it. They practically melt in your mouth.
If you’re antsy, consume the dip right away (we did!), but if you’re patient, you should probably allow the dip to cool in the fridge for another hour or so before serving to guests. Garnish with some extra chopped up chives and eat. Eat. Eat. Eat. Seriously. You will not be able to stop.
I don’t think I’ve ever tasted a home made dip that so closely resembled the taste of the onion dips you can buy in store. It threw me back to my childhood so hard, I got bruises.
Nom nom nom nom nom.