Give an American classic an upgrade for your Father's Day feast. This recipe for onion dip was born of Lynne's first lonely weeks living in Brussels back in the '80s. A kind expat took pity on her at a party and whispered, "I have a source for Lipton's Onion Soup Mix."
Lynne was so homesick, she made her way to the secret shop, bought a box and raced home to make the dip. About 10 chips in, reality hit: A homemade take on this could beat it by a country mile. So here is the recipe for her favorite guilty pleasure.
Holds 3 days in the refrigerator, best served at room temperature.
Cook to Cook: Never pass up the opportunity to try a good potato chip. If you haven't tried Kettle Brand Baked Potato Chips, this is the place to do so. As the bag says, they are "extra-crunchy." They have a super potato-ey flavor, and are sturdy enough to hold their own with this thick dip. They are lower in fat than regular chips, which makes them perfect to dip into a full-fat dip.
Good-tasting extra-virgin olive oil
2 large onions, cut into 1/4- to 1/2-inch dice
2 bay leaves, broken
1/4 teaspoon ground cloves
Salt and freshly ground black pepper
4 large garlic cloves, minced
1 teaspoon tomato paste
1/3 cup dry white wine
2/3 cup beef broth, or substitute vegetable broth plus 1 tablespoon soy sauce
3 ounces cream cheese, a generous 1/3 cup, at room temperature
1/2 cup sour cream (not low fat)
Juice of 1/2 lemon, or to taste
1 tablespoon chopped parsley
Chips or vegetables for dipping
1. Lightly film the bottom of a straight-sided, 12-inch sauté pan with the olive oil and place over high heat. When the pan is hot (but not smoking), add the onions, bay leaves, cloves, salt and pepper. Sauté for one minute, then cover and reduce the heat to medium-low. Gently cook the onions 10 minutes to bring out their sweetness.
2. Uncover the pan, raise the heat to medium-high, and sauté the onions to a rich golden brown, about 3 to 4 minutes. Take care not to burn the brown glaze developing on the bottom of the pan. With a wooden spatula, stir in the garlic, tomato paste, wine and broth. Scrape up the brown glaze at the bottom of the pan as you boil off all the liquid. Taste the onions for seasoning, then cool them for about 10 minutes.
3. Blend in the cream cheese, sour cream and lemon juice. Sample the dip for salt and pepper. Scrape into a serving bowl and sprinkle with parsley. Serve with raw vegetables or chips.
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