Sour Cream and Onion Dip
Makes about 2 cups
- Active time: 45 min
Total time: 1 hr
This sauce was created especially for our Homemade French Fries with Five Dipping Sauces recipe, part of our Gourmet Modern Menu: Burger Bash. Click here to view the full menu.
Published in Gourmet Live
08.01.12
INGREDIENTS:
- 1/4 cup extra-virgin olive oil
- 1 (1-pound) large onion, chopped (3 cups)
- 1/2 pound shallots, chopped (1 1/2 cups)
- Salt
- Freshly ground black pepper
- 4 tablespoons water
- 1 (16-ounce) container sour cream
- 1/4 cup chopped chives or finely chopped scallion greens
INSTRUCTIONS:
-
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté onion and shallots with 1 teaspoon salt until lightly browned, about 2 minutes.
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Reduce heat to medium-low and continue to cook, covered, stirring frequently, until vegetables are golden brown, about 20 to 30 minutes more.
-
Remove from heat and stir in 1/4 teaspoon pepper and 2 tablespoons water, or enough to loosen any brown bits stuck to the bottom of the skillet.
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Transfer onion mixture to a medium bowl, then stir in sour cream and remaining 2 tablespoons water. (If desired, thin to desired consistency with additional water.)
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Stir in most of the chives, sprinkling on the rest as a garnish.
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Serve at room temperature.
COOKS' NOTE:
-
Dip can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
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