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Put DOWN that packet of instant French onion soup. Step away. You're caramelizing your own onions this time. The key to proper browning is (you're going to like this) leaving them alone. Don't stir them frequently. Don't turn them over. Read on.

Put DOWN that packet of instant French onion soup. Step away. You’re caramelizing your own onions this time. The key to proper browning is (you’re going to like this) leaving them alone. Don’t stir them frequently. Don’t turn them over. Just let them do their thing over low heat with enough olive oil, and when you check on them after an appropriate amount of time (give it 30-35 minutes), they’ll be caramelized and just itching to be stirred into this addictive dip, which pairs perfectly with our equally addictive homemade potato chips and a great beer.