Pantry Raid: Onion Dip Edition

hi Alton Brown here in the totally deserted good eats Test Kitchen you know if you're like me you're probably stuck with a 50-pound bag of onions just wondering what do I do we'll come on over daddy's gonna take care of it so in looking around the stunningly empty good eats kitchen I did find one small bag of potato chips which means of course we need to convert some of these onions into french onion dip right let's do it we start with four large yellow onions these weigh about three and a half pounds but you really don't have to to wait I'm just go with four large all right we're gonna have to uh slice them all down nice and thin what I do is I take off the stem end and then just barely slice through the scan down to the root and peel these are pretty pretty tough customers I won't lie now we're gonna make one big pot and I'm gonna use a ceramic slicer it's also referred to as a mandolin with a three millimeter blade and I'm just gonna slice these now the 3 millimeter is not super important just as long as they're thinly cut ah you're upset because I'm not using a handguard well guess what this is essentially functioning as a handguard but still be careful won't you all right I think we can just kind of fast forward to do all of this cutting and cutting and a little more cutting there we go that's enough of that now I'm gonna break these up a little bit with hands or tongs whatever and then we're gonna add some other ingredients and the curious one is a quarter of a teaspoon plus a pinch of baking soda yes regular old baking soda why would I be adding baking soda to something that I'm not baking because it is a base where it's alkaline and by raising the pH of the onions we will actually enhance their browning okay because higher the pH the more the my yard reactions we get during the Browning procedure in the end it's gonna speed things up trust me also adding a tablespoon of kosher salt for flavor and to pull moisture out of the which will of course help them to cook down and to the same end I'm adding a tablespoon of dark brown sugar really should have packed that there we go you don't have to be exact here stir to combine we want to get as much salt and sugar on the onions as possible again to pull out juices with the cooking process so I'm gonna cover this and rest for ten minutes next the pot goes over high heat and you add a quarter of a cup of olive oil now you can see the onions have already started to break down considerably just from the salt and sugar are going to cook and stir often until the onions have reduced by about 75% and have turned a light gold at that point reduce the heat to medium and keep stirring until the pot looks like this about another 15 minutes then deglaze the pan with some of your favorite vinegar I'm using sherry vinegar and also some water so that we get all that color off the pan and onto the onions I typically reduce the heat even more towards the end until the onions are well down below about a pint in volume okay we don't want to burn them deglaze a little more and stir a little bit more a few more minutes until you've got dark golden brown onions I'm gonna give a taste yeah we're done in the end all those onions are gonna cook down to about a cup and a half depending on their moisture content now for the dip we're only gonna use half a cup which I'm just gonna scoop out there we go then to that we'll add a cup and a half of sour cream do not use the the low-fat use the the full fat there's no time to mess around with low low fat sour cream and like most dips that we can cocked around here scatter Gail come here took 3/4 of a cup of mayonnaise I like dupes and I can say that because this is YouTube not Food Network I like Duke's mayonnaise made in North Carolina has a little bit of apple cider vinegar so and then some seasonings I can find mine we go in a quarter of a teaspoon of garlic powder don't use more because the stuff gets overwhelming really really quick and the longer this sits the stronger will get so don't go with more than a quarter of a teaspoon and also I'm somebody will pick that up later a quarter of a teaspoon of white pepper and this is a little hand grinder that I keep around I like this I like white pepper there we go and then mix to combine now I don't have to tell you or maybe I do that this will be a heck of a lot better the next day once the onion flavor permeates the rest of the mixture now it will be kind of fresher tasting if you eat it now with bits of you know kind of the the pungency of the the onion is a bite into it tomorrow it'll be much much smoother there we go yeah now there is our dip now you're looking perhaps for serving instructions because after all you're trying to entertain at home right but we're all pretty much entertaining to nobody right now because we're all all just here so this is what I'm going to do because I know that service is important you hunker down your way I'll go down line you

Channel: Alton Brown

Views: 1,446,888

Rating: 4.9472861 out of 5

Keywords: Alton Brown, Good Eats, Pantry Raid, food, recipe, french onion dip, cooking

Id: IKnTtTyuFts

Length: 6min 1sec (361 seconds)

Published: Sat Apr 04 2020

Reddit Comments

[u/uniqueusername11123]

I made the peanut butter cookies today. I’ve always used a variation of that recipe but I swear today’s was the best I’ve ever made.

[u/cheddarmitelyfe]

My favourite thing about this is how happy he gets over being able to name brands he loves!

[u/SendMeToGary2]

I love how he just dumped those chips in at the end. That’s my kind of chip/dip ratio.

[u/Tifandi]

My favorite part is when he calls the dog & she won’t come (because he’s joked about her being a meat substitute if times get worse)

[u/[deleted]]

As a professional chef for 20 years Alton Brown is the only celebrity chef i can stand to watch. I really enjoy his approach to the science of cooking and how he doesn't act like a rage head asshole. He gets that, at the end of the day we just making food. And because of this i actually learn new stuff from him 20 years in the industry. True professional that elevates the craft.

[u/Huneybee092005]

Love Alton Brown!

[u/Robinhewd]

I need to watch more Alton Brown. Time to watch every episode!

[u/UrbanSparkey543]

Just to clarify, this is kind of an extension of episodes called pantry raid.

[u/skerserader]

Jamie Oliver is doing the same in the UK. Well done to both!