This onion dip is ridiculously easy (four ingredients!) and so delicious you will wonder why you ever bothered with the dry, rehydrated stuff that is filled with ingredients I cannot pronounce.
The one ingredient you may not have on-hand for this recipe is "Better Than Bouillon." This is an awesome staple to have at-the-ready. It is an all-natural beef base "paste" that turns into beef broth, stock, or gravy. It also comes in a low-sodium version. Although it may seem expensive, a little goes a long way. An 8 oz. container makes 38 servings. Keep it in the refrigerator and it lasts a year.
This dip will be the first to go at a party – especially once the revelers realize it is "the real thing."
Serve it with potatoes chips, of course, and some cut-up veggies so you won't feel too guilty.
3 large onions, sliced thin
Drizzle of olive oil
2 Tablespoons of "Better than Bouillon" at room temperature
1 32 oz. (large) container of sour cream
Potato chips and crudités for serving
Place the onion slices on a rimmed baking sheet and drizzle with olive oil. Roast in a 375-degree oven for about one hour and 15 minutes, stirring occasionally. You want the onions to be a combo of light and dark brown, but not burnt.
Let the onions cool completely. Better yet, make them the day before.
In a large bowl, stir about ¼ cup of the sour cream in with the Better than Bouillon to get it integrated.
Stir in the remainder of the sour cream and mix well. Taste it for its "meatiness" and add a little bit more bouillon if desired.
Add the cooled onions (reserving a few for on top), mix well, and refrigerate overnight if possible. This dip is better one day after. Stir well before serving.