My mom, who hates onions but loves onion dip made from the blue box, would take the packet of dried onions and crush it through a strainer until there wasn’t a lick of onion string left in the dip. In her honor, I’ve created the exact opposite kind of dip, deeply flavored by sweet caramelized onions.
- 2 tablespoons bacon fat
- 2 onions, halved lengthwise and cut crosswise into
- ¼-inch-thick slices
- 3 teaspoons whiskey, divided
- 3 tablespoons water, divided
- 1 cup organic sour cream
- ½ cup organic cream cheese, at room temperature
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- In a skillet, melt the bacon fat over medium-low heat. Add the onions to the hot fat and cook for 3 minutes. Use a wooden spoon to break apart any onion pieces still sticking together and continue cooking the onions, stirring every few minutes, for 20 minutes.
- When the onions begin to get a little dry and stick to the skillet, stir in 1 teaspoon of whiskey. Alternate adding 1 teaspoon of whiskey and 1 tablespoon of water until you’ve used all the whiskey, then use water as needed.
- When the onions are soft, sweet, and very brown, transfer them to a bowl and refrigerate until cold.
- In a blender, combine the sour cream, cream cheese, salt, and garlic powder. Blend until smooth and well mixed.
- Add the cold onions to the blender, and pulse to achieve your desired consistency. Transfer the dip to an airtight container and refrigerate for at least 1 hour. Stir the dip just before serving.