Ingredients
Nutrition per serving
- Calories
- 190
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 18 g
- Saturated fat
- 7 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 240 mg
Estimated from USDA data for 1 of 8 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Melt the butter with the oil in a large skillet over medium-high heat. Add the onions and salt and cook, stirring often, until soft and starting to brown.
Turn the heat to medium. Keep cooking, adding a splash of water whenever brown bits stick to the pan and scraping them up, until the onions are deep golden and jammy.
Stir in the garlic and Worcestershire for 30 seconds, then tip the onions onto a cold plate and spread them out to cool for a few minutes.
Chop the onions finely and stir them into the sour cream and mayonnaise with the pepper. Taste and add more salt if needed.
Spoon into a bowl, scatter with chives and serve with ridged potato chips.
Tips
- The splash-of-water trick browns onions much faster than slow cooking alone; just keep scraping up the brown bits.
- It tastes even better after an hour in the fridge, so it is a great make-ahead dip. It keeps 3 days.
- Check your Worcestershire sauce label if you need it gluten-free.
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Gear that helps
- Stainless skillet Sears hard and builds a pan sauce.
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