Deviled Vidalia Dip
- 3 tablespoons butter
- 1 very large Vidalia onion (about 1 pound), coarsely chopped
- 2 medium yellow onions (about 1 pound), coarsely chopped
- 1 tablespoon cider vinegar or balsamic vinegar
- 1 cup firmly packed sour cream (use “light,” if you like)
- ¼ cup firmly packed Dijon mustard
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon hot red pepper sauce, or to taste
Instructions:
I like this dip best with melba rounds, salty crackers, and peppery radishes, although it’s good, too, with raw cauliflower or broccoli florets.
- Melt the butter in a large, heavy skillet over moderate heat. Add the Vidalia and yellow onions and cook uncovered, stirring now and then, for about 1 hour or until the color of pale caramel. Do not rush the caramelization by raising the burner heat; you risk burning the onions. Toward the end of cooking, stir the onions every few minutes.
- Mix in the vinegar and cook and stir for about 1 minute or until it evaporates.
- Remove the skillet from the heat and mix in all remaining ingredients. Taste for salt, black pepper, and hot pepper sauce and adjust as needed.
- Serve warm or at room temperature as a cocktail dip.