Recently we received some fresh onions from friends. We use onions all the time so it’s never a problem when we get a gift of free vegetables.

Today, we decided to make some curry using some of the onions. Even after cooking down the pot full of onions for the curry we still have a lot of onions leftover. Since I will be making some no-knead sourdough bread this weekend I thought the addition of some onions would be a nice change from regular sourdough.

I followed J. Kenji López-Alt’s recipe for caramelizing the onions. The onions cooked up quickly, easily and smelled great. And since I made more than enough onions for my bread recipe, I decided to use half of the onions for onion dip.

When I mixed together the ingredients for J. Kenji López-Alt’s recipe for onion dip (see recipe here) and had a taste I was astounded!

I grew up as a kid having dried french onion soup powder mixed with sour cream (and a few other additions mixed in) to use as a dip with potato chips. Well this recipe took me back to that time. Here in Japan it’s difficult to find dried onion soup powder, and scoff if you will but I find that the soup powder mixed with yogurt or sour cream or other foods gives a big dose of umami. I like umami.

J. Kenji López-Alt, 3 cheers and a tiger for you! Great recipe! My only problem with the recipe is that I don’t have any potato chips in the house. Oh well I’m sure I’ll polish it off alone or with bread in the next couple of days anyway.

Should you have loads of onions, give this dip a try.