• Yield: 2 cups

  • Time: 10 minutes prep, 15 minutes cooking, 25 minutes total

You might argue that onion dip could appear almost anywhere in this book, but the scallions—their color and fresh bite—are what really bring this version to life. We have made this successfully with red, yellow and sweet onions, so feel free to use whatever you have on hand.

Onions Etcetera by Kate Winslow and Guy Ambrosino


  • 2 onions, finely chopped

  • 2 plump garlic cloves, finely chopped

  • 2 tablespoons olive oil

  • Kosher salt and freshly ground black pepper

  • 3 scallions, finely chopped

  • 1 cup sour cream

  • 1 teaspoon freshly squeezed lemon juice, plus more to taste

  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon finely chopped chives, for garnish


Combine the onions, garlic and olive oil in a medium skillet over moderately high heat. Season with salt and plenty of black pepper and cook, stirring from time to time, until golden, about 10 minutes. Scrape into a bowl to cool. Add the scallions, sour cream, lemon juice and Worcestershire sauce to the onions. Season the dip with plenty of black pepper and mix well. Taste and adjust the seasonings, adding more lemon juice to taste. Go easy on adding more salt since you will likely be using this dip with salty potato chips. Transfer the dip to a serving bowl and top with the chives.

Reprinted with permission from Onions Etcetera: The Essential Allium Cookbook by Kate Winslow and Guy Ambrosino. Copyright 2017, Burgess Lea Press, an imprint of The Quarto Group.