Onion Dip
Ingredients
- Olive oil
- 4 cups assorted onions, thinly sliced
- 2-3 cloves garlic, smashed
- 1 anchovey filet (optional, but oooh so good)
- ½ cup mayonnaise
- ¼ cup sour cream, crème fraîche or plain yogurt
- 1 tsp onion powder
- Salt and pepper
- Fresh herbs - dill, parsely, chives, chopped
- Piparra peppers or pepperoncini peppers, chopped
Instructions
- Drizzle olive oil to cover the surface of a wide and shallow pan. Add the sliced onions, reserving tender green leaves. Saute over low heat, stirring frequently, until onions reduce in size and become brown and caramel-y, about two hours. During the last 30 minutes of cooking, add the anchovy filet (if using,) smash the garlic cloves, and add the reserved tender leaves and stir to combine. Season with salt and pepper and let cool slightly.
- In a medium bowl, stir together the mayo, sour cream/crème fraîche/yogurt, and onion powder. Add the caramelized onion mixture and stir to combine. Add more creamy ingredients as needed until the desired consistency is achieved. Season with salt and pepper.
- Transfer to a serving dish and top with fresh herbs and chopped peppers. Dip can be stored in an airtight container in the fridge for 5 days.