A solid onion dip is a crowd-pleasing staple at any party – indoors or out. In this signature recipe by chef Kyle Ketchum, classic French caramelized onions are blended together with sour cream and mayonnaise, with a touch of Worcestershire for a bold dip that will delight your guests all the way down to the bottom of the bowl.
3 Vidalia or yellow Spanish onions, julienned
3 ounces extra virgin olive oil
1 quart sour cream
2 cups mayonnaise
2 ounces Worcestershire sauce
2 ounces fresh squeezed lemon juice
4 ounces sugar
1 ounce thyme, minced
2 ounces chives, finely chopped
1 tablespoon onion powder
1 teaspoon garlic powder
1/4 teaspoon celery salt
salt, to taste
ground white pepper, to taste
Preheat a sauté pan on high. Add extra virgin olive oil.
Once the oil is hot add the onions and sauté on high heat until well caramelized.
As the onions are caramelizing make sure the pan stays moistened by adding a little more oil when needed. Reduce the heat a bit if you notice the onions are becoming very dry or crispy.
Once they are beautifully caramelized remove from the heat and spread onto a baking tray to cool. While they are on the tray cooling, sprinkle the onions with a dash of sugar to taste.
After the onions have cooled, place onto a cutting board and rough chop to a small dice. Make sure you save any juices that may render from cutting the onions.
In a large mixing bowl combine all ingredients and mix with a whisk until thoroughly incorporated.
Chill in refrigerator until ready to serve.
Garnish with chopped chives and serve with a bag of your favorite potato chips.