Homemade Sour Cream and Onion Dip

Time 15 minutes
Yields Makes about 1 1/4 cups
Homemade sour cream and onion dip made by Genevieve Ko.
(Genevieve Ko / Los Angeles Times)

Spread the onion in a thin, even layer in a small skillet. Sprinkle with salt, then add enough oil to just cover the onion (about ¼ cup). Set over medium heat and cook, stirring occasionally, until the onions are evenly brown, 7 to 8 minutes. Remove from the heat and pour into a fine-mesh sieve set over a bowl.

Save the oil to use for the tastiest scrambled eggs or sauteed vegetables.

Transfer the onion to a medium bowl and add the sour cream. Stir well until evenly mixed, then season to taste with salt. The dip tastes better if you refrigerate it overnight.

Sweeter Sour Cream and Onion Dip: Sprinkle ¼ teaspoon granulated sugar over the onion after you sprinkle with salt. Proceed as above.
Make Ahead:
The dip can be refrigerated in an airtight container for up to 5 days.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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