Pedantic Onion Dip

I was rummaging all over the blogosphere when I came upon a French Onion Dip discussion. It is a well known fact I am constitutionally unable to make anything which involves opening an envelope and pouring out mostly sodium and desiccated bits. So, to benefit humanity here is my recipe:

For Real Onion Dip From Scratch

2 tablespoons butter
1 1/2 cups FINELY diced onions
1/4 teaspoon sea salt
1 1/2 cups sour half-and-half (NOT nonfat sour cream or any fake sour cream with weirdo ingredients...in a pinch use sour cream, but you may have to add a bit more yogurt because with straight sour cream I find it too dense)
3/4 cup plain lowfat yogurt (NOT nonfat)
1 TEENY clove of garlic, minced, diced and otherwise turned into a pulp
1/4 teaspoon (FINELY!) ground white pepper (optional, use black if that's all you have)
2 cups for-real beef stock
1/2 teaspoon sea salt (optional, depending on your stock)

1) Mix the sour half-and-half and the yogurt well, and leave out at room temperature for a few hours, ideally overnight. It will bubble and thicken and NO IT WILL NOT KILL YOU.

2) In a medium saucepan, simmer the beef stock until reduced to a syrup (I like it thicker than maple syrup, thinner than honey, but you? You do whatever.) and then let cool to room temperature completely.

3) In a sauté pan over medium heat melt the butter and add onions and the first salt. Stir and cook the onions until caramelized, about 15-20 minutes. DO NOT LET THEM BURN. Remove from heat and set aside to cool to room temperature.

4) Mix everything and refrigerate and stir again before serving. Taste for seasoning and add the 2nd salt and/or the pepper if needed.

You're welcome.

-J.

P.S. Don't get me started on frying my own potato chips.