Home Living Cooking A snack to cry for: Caramelized onion dip and homemade potato chips

A snack to cry for: Caramelized onion dip and homemade potato chips

Salty, crispy potato chips smothered in onion dip — this is something you’ll always find at any gathering or party when it comes to my family. I guess you could say I’m a fan of this popular snack.

Dip for chips didn’t really come into existence until the 1950s, when it became among hostesses as an easy finger food to whip up for parties.

I’ve taken another approach to making this old-time snack. Rather than opening up that package of onion soup mix, I’ve been using real onions— go figure. The result is amazing.

Now, making the perfect dip would be useless if it didn’t have the perfect chip to accompany. So I recently purchased a brand new mandoline (no not the instrument, the kitchen tool), perfect for getting those thin potato slices. Nothing beats a homemade potato chip, just ask my husband who couldn’t keep his hands out of the chip bowl.

When I said it was time to get your snack on, I meant it. You’ll shed a few tears, but this is a dip worth crying over. Have a glass of wine while you wait and enjoy the aroma of roasting onions wafting through the house. Before long, you’ll be enjoying a very special treat.

If you’re having guests or heading to a party where you’re looking to ‘wow’ your host, you’ll appreciate that these chips and dip can be made the day before — even two days before. If you make this for your own consumption at home, you’d better invite some friends over or you’ll find yourself eating an endless bowl of potato chips. The guilt factor might not feel so strong considering they are homemade, but let’s not get too carried away.

Caramelized Onion Dip
Yields: About 3 cups

2015_0502_kitchen_onion_dip_2 - 1Ingredients:
2 pounds large yellow or white onions, sliced thin
2 large shallots, sliced thin
5 sprigs of thyme
1/4 cup olive oil
Salt & Pepper
1 cup of dry white wine, such as a Pinot Grigio or Sauvignon Blanc
2 Tablespoons Balsamic Vinegar
2 cups sour cream
1/4 cup plain whole milk Greek yogurt
1/4 cup fresh chives, minced
2 teaspoons onion powder

• Preheat the oven to 425 degrees. Mix onions, shallots, thyme and oil in a roasting pan. Season with salt and pepper.
• Roast the onion mixture for 45-55 minutes, stirring and scrapping down the sides of the pan every 10 minutes. The mixture should breakdown and start to turn golden brown.
• Remove the pan from the oven. Discard the thyme sprigs. Stir in the wine and the vinegar, scrapping the brown bits from the bottom of the pan. Return to the oven and continue roasting, stirring occasionally until the mixture becomes a deep golden brown and completely caramelized, about 20 minutes longer. Spread the onion mixture out onto a rimmed baking sheet and allow to cool.
• Once cooled, transfer onion mixture to a cutting board and mince. Transfer to a medium bowl and stir in the sour cream, yogurt, chives and onion powder. Season with salt and pepper to taste. Cover and chill for at least 1 hour before serving. Dip can be made 3 days ahead.

Classic Potato Chips

Ingredients:
4 quarts of oil for frying
3 Tablespoons of salt plus more for after frying
4 medium russet potatoes, sliced thin

• Rinse the sliced potatoes in cold water, changing the water a few times. After rinsed cover with cold water and add the 3 tablespoons of salt. Let sit for at least 30 minutes. Rinse the potatoes again and drain.
• In a large heavy bottomed pot heat the oil to 365 degrees. Fry the potatoes in batches. Once they begin to turn golden brown remove and drain on paper. Continue frying until all of the potatoes are done. Sprinkle with salt or seasoning if desired. Serve immediately or store in an air tight container or bag.

Photos by Kayleigh Van Vliet Baig
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baig kayleighKayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.

Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.

Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]

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Kayleigh Van Vliet Baig
Kayleigh is a sous chef at the Meadow Club in Southampton. A Riverhead native, she is married and the mother of a daughter born in December 2016. Email Kayleigh