"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Onion Dip from Scratch, by Tammie Olson, is from Eagle Scout Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 T. olive oil 1 1/2 c. diced onions 1/4 t. kosher salt 1 1/2 c. sour cream 3/4 c. mayonnaise 1/4 t. garlic powder 1/4 t. ground white pepper 1/2 t. kosher salt
In a sauté pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
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