Serious Eats: Recipes
Caramelized Onion Dip with Thick-Cut Potato Chips
One of the first things I heard upon receiving my copy of Michael's Genuine Food was that I needed to try Michael Schwartz's Caramelized Onion Dip with Thick-Cut Potato Chips. It was, of course, a no-brainer since I'm a huge onion dip fan (even the dehydrated soup packet kind).
Schwartz's version has a delicious simplicity. He begins with slowly caramelizing onions to the point of soft, sugariness and whips them with a mix of sour cream, mayo, and cream cheese. The dip is over-the-top rich and oniony sweet, with a bit of tang from the sour cream. It's uncomplicated, but onion dip doesn't really need to be complicated, just really good and very scoopable.
This brings us to Schwartz's chips.
Sure this dip is fantastic when served with a bag of Ruffles, but if you take the extra time to fry up a batch of his Thick-Cut Potato chips, things get even better. They're crisp in a way that only homemade chips can be, dark and crunchy in some areas and pleasantly pliant in others. Making chips at home also affords you the ability to customize your chip size—in this case, the big, long chips are best for optimal dip scoopage.
As always with our Cook the Book feature, we have five (5) copies of Michael's Genuine Food to give away this week.