Perfect weather for a quick dip

A Pinch of Salt

By Donna Marie Riani

Oregon, Washington and California collectively produce a large amount of the onions grown in the United States. There is even one variety native to this coast called the Olympic onion. March and April are prime times to plant to ensure plenty of onions in the summer, and I do mean plenty. Because they aren’t too picky about the soil they are grown in, as long as there is some fertilization and good drainage, you will have great onions.

If you don’t like onions, I feel really sorry for you because they are hard to escape. Onions are the base of so many recipes. I am hard pressed to think of a soup, stew, chili, casserole or sauce that doesn’t start with them. I’m fortunate because I love them. For me, there is something inviting about the smell of sautéing onions. It beckons, promising something delicious is in the works.

I couldn’t possibly talk about onions and not mention the agony of chopping them. I have always had sensitive eyes, so chopping onions is challenging to say the least. My eyes burn and water almost immediately and I have no choice but to walk away from the cutting board until the feeling subsides — and that can take several minutes. Over the years, I have had many kind souls tell me what I can do to neutralize the sulfur in the onion and prevent my eyes from burning. Believe me when I say I have tried it all: microwave the onion, freeze the onion, open a window, turn on a fan, wear goggles (not a good look on me), light a match before chopping or, the strangest one, cut it under running water. I can’t wrap my head around the last one. Sadly none of these things have worked for me. I have no choice but to suffer, in silence mind you, knowing it’s all worth it in the end.

For this week's recipe, I wanted one where the onion was front and center. My mind instantly went to caramelized onion dip. I love a good chip-and-dip moment and this is one of my favorites. Growing up I ate the onion dip made from the soup mix and my young palate thought it was quite tasty. This recipe is infinitely better.

Choose whatever onions you like for this recipe. Each will bring something different to the dip, so choose the ones you enjoy. As far as what to use as a dipper, anything goes: potato chips, pretzels, crackers, pita chips or raw veggies. Next time you make a roast beef sandwich, schmear a little of this on the bread. It’s so good!

Caramelized Onion Dip

3 tablespoons unsalted butter

3 medium onions, your choice, halved and thinly sliced

2 tablespoons water

1 1/2 cups sour cream, at room temperature

8 ounces cream cheese, softened

1 tablespoon finely chopped flat-leaf parsley

3/4  teaspoon onion powder

1 teaspoon Worcestershire sauce

 Salt and black pepper, to taste

Place the largest skillet you have over medium heat. Melt the unsalted butter. Add the onions and cook, stirring occasionally, until golden. This will take about 25 minutes. Do not add salt to the onions while browning them as the salt will draw out the water and make the browning process take twice as long. If you don’t have a large skillet, this step might take a little longer. The more crowded your skillet is the longer it will take to brown the onions. If they are browning too quickly, lower the heat a little. You aren’t just browning them in this step, you are also softening them.

Once the onions are golden brown, add two tablespoons of water to the pan and cook, stirring, until the water has evaporated, about two to three minutes. Adding water to the skillet loosens the browned bits from the pan and incorporates them into the onions. You don’t want to leave the browned bits in the skillet as they are full of flavor. Remove the pan from the heat and cool for about 20 minutes.

Transfer the onions to a cutting board and coarsely chop them. In a medium bowl with a rubber spatula, mix together the sour cream, cream cheese, parsley, onion powder and Worcestershire sauce until everything is combined. Stir in the onions and season with a half teaspoon each of salt and pepper. Taste for seasoning and add more if needed.

Serving the dip at room temperature is best, but chilled is fine also. If you have any leftover dip, place it in an airtight container and refrigerate it for up to three days.