Springtime means lots of things – rain, flowers, warmer temperatures. But most of all, fresh Michigan produce! And one of the first crops to pop up are onions.
Spring onions, leeks, and ramps are all beautiful vegetables that signal that spring has sprung. If you find yourself having a few too many on hand, make some onion dip! Any combination and variety of onions will work, even if it’s not springtime – all colors of onions, shallots, leeks, spring onions, ramps, etc.
The most important part of the recipe is the slow caramelization. Trim the tender green parts of the ramps and scallions and add those in towards the end of the cooking time, to not burn them to a crisp.
Some new yogurts from Bellwether Farms have been added to the case. Pick up a tub and try some in this dip.
Our favorite Salt & Vinegar Sal de Ibiza chips make a great dipper for this dip. But don’t limit yourself to just chips. This dip can be spread on pizza dough for an oniony flatbread, or used as a spread on sandwiches.
Onion Dip
Ingredients
- Olive oil
- 4 cups assorted onions, thinly sliced
- 2-3 cloves garlic, smashed
- 1 anchovey filet (optional, but oooh so good)
- ½ cup mayonnaise
- ¼ cup sour cream, crème fraîche or plain yogurt
- 1 tsp onion powder
- Salt and pepper
- Fresh herbs – dill, parsely, chives, chopped
- Piparra peppers or pepperoncini peppers, chopped
Instructions
- Drizzle olive oil to cover the surface of a wide and shallow pan. Add the sliced onions, reserving tender green leaves. Saute over low heat, stirring frequently, until onions reduce in size and become brown and caramel-y, about two hours. During the last 30 minutes of cooking, add the anchovy filet (if using,) smash the garlic cloves, and add the reserved tender leaves and stir to combine. Season with salt and pepper and let cool slightly.
- In a medium bowl, stir together the mayo, sour cream/crème fraîche/yogurt, and onion powder. Add the caramelized onion mixture and stir to combine. Add more creamy ingredients as needed until the desired consistency is achieved. Season with salt and pepper.
- Transfer to a serving dish and top with fresh herbs and chopped peppers. Dip can be stored in an airtight container in the fridge for 5 days.
After 30 minutes 
After 1 hour 
After 1 ½ hours 
After 2 hours
