Onion Dip

New variation on the onions: cooking video

Just made some of Alton Brown's Covid edition onion dip:

Unlike Alton, I'm waiting till tomorrow to try it out (though the bits I licked off the spatula were pretty good).

Because it is easier to follow if written down, here's the recipe I extracted from the video:

The caramelized onions

3.5 lbs yellow onions (I found a 3 lb bag at publix of not so large onions that had to do)

slice them into pot with mandolin (I wore my cut resistant glove, but onions seem to be made for slicing with a mandolin, this went quite fast, possibly too fast as I got some bits of root in the pot which I picked out later)

toss them to break up a bit

1/4 teaspoon + pinch baking soda (alkaline to raise ph) (have to do without, none to be had).

1 tablespoon kosher salt

1 tablespoon dark brown sugar

stir to combine

cover and rest for 10 minutes

put on high heat

add 1/4 cup olive oil

cook and stir long time till reduced by about 75% and it is light gold mush

reduce heat to medium, keep stirring till lots of brown stuff stuck to pot

deglaze pan with vinegar and water

reduce heat even more

keep deglazing and stirring till about a pint of dark golden brown onions

This took about one and a half hours from starting to peel onions to cleaning up the pot and utensils. Maybe it would have been quicker if I had some baking soda.

The onion dip

1/2 cup of the caramelized onions

1 1/2 cups sour cream (370 grams - I find it easier to put the bowl on a scale, hit tare, then scoop out sour cream till I hit 370 grams)

3/4 cup dukes mayo (160 grams - same process with the scale)

1/4 teaspoon garlic powder

1/4 teaspoon white pepper

mix to combine

wait a day

I now have a batch of leftover onions in a freezer bag in the fridge. I have plans to use them to top hamburger patties and maybe make more dip.

The next day...

A day has passed, and the dip is pretty darn good. The onions were also good on a bacon cheeseburger I made for lunch.