Onion Dip
This sour cream onion dip starts with real onion cooked until golden and sticky, so it tastes fuller than anything made from a dried soup packet. The onion is simmered briefly with crushed bouillon to make a thick, savory base, then stirred into cold sour cream with a little onion powder to round it out. It needs only one small pan and a stretch in the fridge, and it suits a bowl of potato crisps.
Instructions
Mince the onion and put it in a small saucepan with the vegetable oil and a pinch of salt and pepper. Cook over gentle heat until the onion turns transparent.
Turn the heat up and keep sautéing until the onion is golden brown and has collapsed into a sticky mass.
Crush the bouillon cube and add it to the pan with the water. Simmer until some of the water has evaporated and the liquid is thick.
Take the pan off the heat and stir in the sour cream until the dip is smooth.
Stir in the onion powder, then taste and add more salt and pepper if you like. Refrigerate the dip before serving, and eat it with potato crisps.
Make it personal.
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