Monday, December 31, 2018

Onion Dip Experiment #2

It's time to try the onion dip recipe again.

Here are my notes from last time.

Here's what I'm doing this time...

  • 2-3 small-medium onions (2 cups finely chopped)
  • 2 TBS unsalted butter
  • 3/4 tsp Kosher salt
  • 1/8 tsp pepper
  • 2 cups, plain yogurt
  • 2 TBS chives
Chop the onions finely. Try not to cry. They're just onions.

Melt the butter. Add the onions and 1/2 tsp salt. Cook until golden brown. You'll know they're golden brown when a spouse or other responsible adult tells you you're golden brown. It should take about 30-35 minutes.

Put the cooked onions in a tightly covered dish and refrigerate until cool. While you wait, you can tweet or write a blog post about the experience.

Once the onions are cool, mix them in a medium bowl with the yogurt, 1/4 tsp salt, the pepper, and the chives.

I know I said I was going to try adding cayenne pepper. We'll see about that, and I'll let you know. Nah, I think it's perfect as-is.

So as promised, the sodium content. The TOTAL sodium in the whole recipe is just about 1000 mg:
  • onions: 8 mg
  • unsalted butter: 0 mg
  • 3/4 tsp kosher salt: 840 mg
  • pepper: <1 mg
  • yogurt: 150 mg
  • chives: 0 mg
So one eighth of the recipe (about 1/4 cup) would have about 120 mg of sodium.

Let's compare this with Lipton's onion soup mix. The mix itself has 610 mg. The sour cream adds another 40-something.

This recipe reduces the sodium by more than 80%. That's quite a savings!!

Can we get that number up to 96%? Stay tuned, I'll try that in a couple weeks!

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