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+ servings
Real Onion Dip
Prep Time
10 mins
Cook Time
45 mins
Chilling time
3 hrs
Total Time
55 mins

Powdered mixes have nothing on this real deal homemade onion dip. A mix of caramelized and raw onions make for a dip that’s richly flavored with a nice, punchy finish. Thick and creamy sour cream, lemon zest, and fresh herbs seal the deal. Recipe adapted from How to Cook Everything by Mark Bittman.

Recipe Type: Appetizer
Keyword: onion dip
Makes: 10 servings
Author: Elizabeth Stark, adapted from Mark Bittman
  • 2 tablespoons unsalted butter
  • 2 medium red onions, divided
  • 1 teaspoon sherry
  • Sea salt, to taste
  • Black pepper, to taste
  • 1 pint full fat Axlerod brand sour cream (or the creamy sour cream of your choice)
  • 1 teaspoon , plus several thin strips, lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons minced herbs (such as parsley. thyme, sage, rosemary, or a mix), plus some whole leaves for garnish
  1. Slice one of the onions into paper thin half moons. Set a medium skillet over medium heat. Add butter and when it's foamy and fragrant, add onions. Allow them to sizzle for 30 seconds, add sherry and a big pinch each sea salt and pblack pepper, and then turn heat to the lowest setting. Stirring occasionally, cook 45 minutes. At first it will seem like nothing is happening, but the onions will slowly develop a deep color and caramel-y rich flavor. Set aside to cool.

  2. Meanwhile, mince the reamining onion and measure 1 heaping cup. Prepare the zest and herbs. Once cooked onions are cool, combine the caramelized onions, 1 cup of raw diced onion, lemon zest, and fresh herbs. Add the lemon juice. Add additional raw minced onions, sea salt, and black pepper to taste. Cover dip and setin the refrigerator for 3 - 6 hours, or overnight.

  3. Check flavors just before serving and add lemon juice, sea salt, and pepper as needed. Top dip with reserved lemon zest and fresh herbs. Serve with high quality or homemade potato chips, carrot sticks, radishes, and broccoli.