Last weekend, we traveled to Dirty Jersey to visit Big E and Nana. (And no, I don’t actually think that Jersey is dirty. Most of it is quite lovely. But I’m a Pennsylvanian and we pick on New Jersey just like any annoying bigger sibling would. Consider it a term of love.)
Anywho, Nana is Jewish, and she held a little Hanukkah party. We read the Hanukkah story, lit the menorah,
and played dreidel.
We also ate some yummy and traditional Hanukkah food, including melt-in-your-mouth brisket and potato latkes. But my personal favorite dish of the day was Nana’s Caramelized Onion Dip.
To borrow the words of any good New Jerseyan, this dip is bangin’. I plan to serve it on Christmas Eve.
After our church’s Christmas Eve service, Jersey Boy and I are hosting a big open house, and I need to serve food that can be prepared ahead of time and simply pulled out of the fridge when it’s party time. This dip will be perfect. Much tastier than the junk you find in the chip aisle at the grocery, this onion dip contains seven simple ingredients, and it’s easy to make.
Just don’t tell Jersey Boy that there’s mayonnaise in it. He hates the stuff. Happily unaware that this dip contains mayo, he gobbled it down at Nana’s house and proclaimed, “This stuff is good!” What he doesn’t know won’t hurt him.
Here’s how you make it:
1 tbsp. vegetable oil
2 cups thin-sliced onion
2 tsp. chopped fresh sage
3/4 cup mayo
3/4 cup sour cream
1 tsp. salt
1 tsp. ground black pepper
Heat the vegetable oil in a heavy medium-sized saucepan over medium heat. Add the onions and sage. Stir. Turn the heat to a low simmer, and continue to cook. Stir occasionally, adding a few splashes of water to bring up any brown bits from the bottom of the pan. Continue until the onions are deep golden brown, 25-30 minutes. Remove and cool.
Whisk together the mayo and sour cream. Stir in the onions and season with salt and pepper. Refrigerate until ready to serve.