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Sweet Onion Dip

January 1, 2010

Sweet Onion Dip

We had a game-and-appetizer-night at my Mom’s house for New Year’s Eve.  My mom does this yearly, but in the past couple years, Marc and I have gone to other people’s houses to ring in the New Year.  This year, though, we decided to stick close to home and join in the fun.  We contributed to the appetizer spread with a few items, including this Sweet Onion Dip — which I found here, and adapted slightly.  In the future, I might vary the onions used, because it was a smidge too sweet, but it was a decently big hit with the crowd we had gathered.

Sweet Onion Dip

  • 1 tbsp. butter
  • 3 Maui onions, halved and thinly sliced
  • 1 c. sour cream
  • 1/2 c. buttermilk
  • 1 tbsp. kosher salt
  1. Heat the butter in a pan over medium heat.  Add to onions and cook, stirring occasionally, until brown, sticky and caramelized.  It took us almost an hour to cook the onions.  If the pan starts to burn, reduce the heat to medium-low, and add a bit of water.  Transfer onions to a small bowl and chill until cold (about an hour or so).
  2. Chop onions or pulse in a food processor.  Combine with buttermilk, sour cream and salt.  Transfer to a serving dish.  Chill for at least an hour.  Salt further if needed.  Serve with chips.
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