This REAL version of classic onion dip is made with caramelized pan-fried onions instead of salty, flavor-enhanced dried onion soup mix. Served with excellent potato chips, it is the ultimate cocktail party food.

You can scale this recipe up to make several times the amount of servings. Just use a bigger pan and allow more cooking time.

Makes about 1 ½ cups

    • 2 pounds yellow onions, peeled
    • 2 tablespoons unsalted butter or extra-virgin olive oil
    • ¾ teaspoon kosher salt
    • ½ teaspoon sugar
    • Freshly ground pepper to taste

Slice the onions in half through the stem. On a manual cutter or with a thin sharp knife, cut into thin (eighth of an inch) slices lengthwise through the stem. You should have about six cups.

In a large nonstick skillet, melt the butter over moderately low heat. Add the onions, sprinkle with half a teaspoon of the salt and toss to coat. Cover and cook until the onions have released liquid, about 13 minutes.

Uncover, increase the heat to moderate, and cook, stirring occasionally, until the liquid has evaporated, about 10 minutes. Sprinkle with the sugar and continue cooking, stirring frequently, until the onions are golden brown and caramelized, about 10 minutes longer. Pepper generously and adjust the seasoning. Remove from the heat and keep warm if using right away. To store, refrigerate the onions covered up to one week.