Please see Part 1 of my thrilling archeological excavation of two beloved and thought-to-be-lost-forever appetizer recipes.
Q: Kate, American leads the world in onion dip production, why are you putting another recipe out there?
A: Because it’s better than what you’re probably making or buying. I said what I said.
For one thing, it doesn’t rely on an envelope of dried soup mix. This was the go-to for most of us for decades and I don’t shade anyone for doing it – nostalgia is real when it comes to loving food. There are also recipes out there using dried onions and, while certainly much quicker, fresh makes a big difference. And caramelizing them is huge too, imparting a french-onion-soup vibe that is never not welcome.