Active Time

　　45 minutes

　　Total Time

　　1 hour

　　Ditch the store-bought seasoning packet in favor of this DIY version that combines slowly caramelized onions with tangy sour cream.

　　

Ingredients

Makes about 2 cups

　　1/4 cup extra-virgin olive oil

　　1 (1-pound) large onion, chopped (3 cups)

　　1/2 pound shallots, chopped (1 1/2 cups)

　　Salt

　　Freshly ground black pepper

　　4 tablespoons water

　　1 (16-ounce) container sour cream

　　1/4 cup chopped chives or finely chopped scallion greens

　　

Step 1

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté onion and shallots with 1 teaspoon salt until lightly browned, about 2 minutes.

　　

Step 2

Reduce heat to medium-low and continue to cook, covered, stirring frequently, until vegetables are golden brown, about 20 to 30 minutes more.

　　

Step 3

Remove from heat and stir in 1/4 teaspoon pepper and 2 tablespoons water, or enough to loosen any brown bits stuck to the bottom of the skillet.

　　

Step 4

Transfer onion mixture to a medium bowl, then stir in sour cream and remaining 2 tablespoons water. (If desired, thin to desired consistency with additional water.)

　　

Step 5

Stir in most of the chives, sprinkling on the rest as a garnish.

　　

Step 6

Serve at room temperature.

　　Cooks' note:

　　•Dip can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.