Directions0/0 steps made
- Heat the oil and butter in a large cast-iron pan over medium heat (more on how to use cast iron here).
- When the butter has melted, add the onions and shallots and season with salt and pepper. Stir well.
- Set an alarm for 7 minutes, stirring halfway through.
- Set an alarm for 3 minutes and stir again.
- Set an alarm for 5 minutes and stir again.
- Set an alarm for 5 minutes and stir again. (Your Fitbit will thank you for this recipe, by the way.)
- At this point, they should have some color on them, and maybe some dark brown pieces. Turn the heat down to just above medium-low, set an alarm for 5 minutes, and stir.
- You’ll end up doing this 3-4 more times until they’re perfectly browned, sweet and reduced significantly. At this point add the wine or vermouth and let the onions drink up the liquid. Reserve. (More on cooking with wine here).
- Combine the sour cream, cream cheese, Worcestershire sauce, hot sauce and onion powder in a large bowl.
- Once the onions have cooled slightly, chop them into small pieces.
- Stir ¾ of the onions into the dip, and garnish with remaining onions and chives.
- Serve and enjoy!
About the Author
Launie Kettler is a food writer and photographer who lives in a suburb of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Launie is the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon. You can follow her adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.