Sour Cream and Roasted Red Onion Dip

By Sarah Jampel

Updated November 14, 2018

  • Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
50 minutes
Rating
4(258)
Comments
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Here’s how to make onion dip without standing near the stove for an eternity, waiting for onions to caramelize: Roast rings of onion in the oven with the teeniest bit of sugar for 40 minutes for effortlessly faux-caramelized onions. Red onions are naturally a bit sweeter and mellower than white ones, especially when they get brown and slouchy, but lemon juice, chives and raw garlic will perk them right up. The creaminess — what we’re here for — comes from three sources: sour cream, mayonnaise and Greek yogurt, a nice counter to the crisp potato chips you'll, of course, serve it with.

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Ingredients

Yield:About 8 to 10 servings (2½ cups)

  • 1 pound red onions, cut into ¼-inch rings (about 2 large onions)

  • 2 tablespoons olive oil

  • 1 ¾ teaspoons kosher salt

  • 1 teaspoon sugar

  • ½ cup sour cream

  • ½ cup full-fat Greek yogurt

  • ¼ cup mayonnaise

  • 1 garlic clove, grated

  • 1 tablespoon lemon juice

  • Black pepper, to taste

  • 2 tablespoons minced chives

  • Potato chips, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

9 grams carbs; 11 milligrams cholesterol; 147 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 1 gram fiber; 204 milligrams sodium; 2 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees, and line a baking sheet with parchment paper. Arrange the onion slices in a single layer on the prepared sheet, leaving room between each. (Use 2 baking sheets if the onions won’t all fit comfortably on 1.) Drizzle with olive oil, sprinkle with 1 teaspoon salt and the sugar and gently flip to coat, keeping the rings as intact as possible. Cook for 30 to 40 minutes, turning once, until soft and browning (It’s O.K. if some parts get crisp and charred).

  2. Step 2

    Let the onions cool slightly, then transfer to a cutting board and roughly chop. (You want to have small pieces of onion without making a paste.)

  3. Step 3

    Transfer the onions to a medium bowl and add the sour cream, yogurt, mayonnaise, garlic, remaining ¾ teaspoon salt, lemon juice and black pepper. Fold to combine.

  4. Step 4

    Transfer to a serving dish and garnish with minced chives. Serve with potato chips.

Tip

  • Dip can be made up to 2 days in advance. Let come to room temperature before serving.

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Ratings

4 out of 5
258 user ratings
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Comments

DrDre2008

Wonderful dip! The recipe is fussier than necessary. Onions can be tossed loosely on the backing sheet. I used a giant red onion & a half, 2 shallots, 4 garlic cloves. (No idea why you wouldn't roast garlic.) One sheet is fine, flipping & shifting 1/2way through. I had creme fraiche, sour cream & Greek yogurt on hand. Skipped mayo, added cracked pepper. May toss in crumbled bleu cheese next time. Make sure to warm the chips in a 200º oven 10 mins before serving for truly decadent bliss.

CT Cook

I roasted one large garlic clove with the onions, mashed, then stirred in. Made the remainder of the recipe as written except chives were dried. So I mixed them I’m the evening before to hydrate them. Totally five stars, the whole extended family loved it. I’m really into the standard onion soup mix / sour cream dip. So I took a chance and broke out of my rut and am thrilled with the end result. Will bring to future parties as my “signature” side!

bri

Added red pepper flakes, extra lemon juice, and cracked black pepper. So so good after a few days in the fridge!

Juli

You really should make much more roasted onions than the recipe calls for and keep it as a topping! I let the dip sit for two days, and it became wonderful for oven baked veggies!

CT Cook

I roasted one large garlic clove with the onions, mashed, then stirred in. Made the remainder of the recipe as written except chives were dried. So I mixed them I’m the evening before to hydrate them. Totally five stars, the whole extended family loved it. I’m really into the standard onion soup mix / sour cream dip. So I took a chance and broke out of my rut and am thrilled with the end result. Will bring to future parties as my “signature” side!

ktls

let me just add this comment: why rings? get a bowl, mix onions, your seasonings and oil, scrape onto a sheet pan. yes use parchment! lemon juice?! thin w/ buttermilk. this is a starting point! wing it!

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