Sour Cream and Onion Dip

If you're making this for veggie sticks, you need more salt than if you're making this for potato chips and the like.

Ingredients

• 4 largish white onions, chopped into fairly big (½–¾ inch) pieces

• 16 oz container of sour cream

• 5.3 oz container of plain (unsweetened) Greek yogurt

• 0.75 oz container of chives, chopped

• Fairly hefty amounts of butter (half a stick to a stick)

• Salt & pepper to taste

• MSG (less than the amount of salt)

• a couple splashes of Worcestershire sauce

Directions

1. Heat a big pot on high and melt butter in it.

2. Add onions, MSG, salt & pepper. Stir.

3. Turn heat down to medium-low, and set timer to 9–10 minutes. Leave alone.

4. Stir.

5. Repeat steps 3, 4, reducing time and heat as necessary. Keep adding salt & pepper and occasionally MSG a little bit at a time when you stir. Every so often, remove some onions from the pot and put it in a bowl. This way, your bowl will contain onions at different levels of doneness. Periodically scrape the bottom of the pot with a wooden spatula to dislodge and dissolve any fond that builds up.

6. Keep repeating the above steps until the onions that remain in the pot are nice and brown and fully caramelized.

7. Return the onions set aside earlier to the bowl, kill the heat, stir, and put the pot in a refrigerator for 10–20 minutes.

8. Stir in remaining ingredients.

9. Taste to check salt levels.