The classic kiwi chip dip for when you don't have access to condensed milk and onion soup.
Takes 30 mins.
Suitable for vegetarian diets.*
Makes 3 cups.
| 4 | onions | |
| 0.25 tsp | baking soda | |
| 1 Tbsp | salt | |
| 1 Tbsp | dark brown sugar | |
Finely chop the onions and put in a large frying pan (without heat). Sprinkle with baking soda, salt, sugar, and toss. Leave to rest for 10 mins. |
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| 0.25 cups | olive oil | |
| vinegar | for deglazing | |
Turn heat up to high, add olive oil, and fry until the onions are glassy and have have reduced to a quarter of their original volume. Reduce heat and continue cooking for about 15 mins, stirring frequently. Add a splash of vinegar and water to deglaze (unstick the delicious brown bits from) the pan. Remove from heat and leave to cool. |
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| 1.5 cups | sour cream | |
| 0.75 cups | mayonnaise | |
| 0.25 tsp | garlic powder | |
| 0.25 tsp | white pepper | |
Once cool, chuck everything in a bowl and mix. Cover with an air-tight lid or plastic wrap and leave to cool for at least an hour (preferably overnight). Serve with chips (crisps for you non-Kiwis), chopped carrot sticks, and celery stalks. |
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Adapted from Alton Brown's onion chip dip recipe
* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.