Potlucks and picnics

May 25, 2021 by
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With ever-increasing numbers of people becoming vaccinated and gathering restrictions loosening in many areas, people are getting together for the first time in what seems like ages. Since this coincides with the weather becoming warmer here, that means a lot of outdoor potlucks and picnics. I was just invited to a cookout in a colleague’s backyard this week, and I don’t think I have ever looked forward to a potluck dinner this much.

The only problem is that I have been working late into the evening so I don’t have tons of time to make anything elaborate. Plus, the usual slot that I fill in a cookout – dessert – has already been spoken for so I cannot use any of my “know it like the back of my hand” cake or pie recipes. It’s okay, however, as I still have an ace up my sleeve – a golden onion dip.

Where I found this recipe is a mystery, because I typed it onto an index card years ago and forgot to attribute a source. It is similar to – but not exactly like – several recipes in the EYB Library. It most closely resembles the Golden onion & thyme dip from Fine Cooking in its simplicity, but my recipe does not include thyme, adds a splash of chicken broth to the sweated onions, and substitute mayonnaise for the sour cream. Other similar recipes include the Homemade French onion dip from Saveur and the Roasted onion dip from Food Network Magazine.

There are many reasons this recipe is my go-to for such events. It’s delicious, for starters, and I almost always have all of the ingredients on hand. It’s vegetarian if I substitute vegetable broth for the chicken broth, so it appeals to a wide swath of people. It travels well (no spills!) in a small cooler. Few people make their own onion dip so it’s rarely a redundant item. Additionally, I can caramelize the onions while doing other tasks so it doesn’t take much active time for the wonderful results achieved.

To jazz it up for this occasion I will add the chive blossoms that have just burst forth in my garden. Potluck dinner, here I come! If you have a ‘back pocket’ recipe for an unexpected cookout invitation, I would love to hear about it.

Category: Antipasto

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10 Comments

  • readingtragic  on  May 26, 2021

    Ooh, what a tease! Can you possibly put up the recipe?

  • valbe  on  May 26, 2021

    Yes, also my thought. Adding a Please!

  • Jenny  on  May 26, 2021

    My favorite recipe that everyone goes mad for (and other folks have told me the same) is Amy Thielen’s Fried onion dip. It is addictive.

  • sdutton  on  May 26, 2021

    What? That’s it? No recipe?

  • averythingcooks  on  May 26, 2021

    I am assuming that the fact that there is no source available to credit for this particular recipe explains why Darcie has not reprinted it here. And of course I may be totally wrong 🙂

  • averythingcooks  on  May 26, 2021

    …or a known source to ask permission to post it.

  • Rinshin  on  May 26, 2021

    I used to be one of forum hosts when food dot com was called recipezaar and I’ve made lots of their recipes and this one sounds familiar as you describe. https://www.food.com/recipe/golden-onion-dip-442206

  • darcie_b  on  May 26, 2021

    Rinshin found the recipe! I have had it for years but didn’t know where it came from. I also add a dash of Worcestershire sauce. Be careful about your chicken broth – if it is high in salt the dip may be too salty.

  • gamulholland  on  May 28, 2021

    I’ve made the Ina Garten onion dip (Barefoot Contessa Parties?) most years for New Year’s Eve (we stay in, have friends over, watch movies, and eat appetizers.) But for a summer potluck, our two go-to recipes are (again Ina) Ina Garten’s Pasta, Pesto, and Peas (original Contessa book?, cut way back on the Mayo, upped the spinach), and Marion Cunningham’s Oregon Blue Cheese Crumble from Lost Recipes (delicious with crackers and veggies but, as a friend who cooks at a restaurant pointed out, it would also be amazing on a burger.)

  • hillsboroks  on  May 28, 2021

    My all-time favorite picnic recipe is Sweet Potato Salad with Chili-Lime Dressing from Epicurious. I’ve made a few adjustments over the years. I simply bake the sweet potatoes whole at 350 for about 40 minutes or until a fork goes in easily. After they cool I peel and cut them up into chunks. I cut the amount of oil back to almost half and zing the lime flavor by using bottled Nellie and Joe’s Key Lime Juice. This is the perfect warm weather picnic salad because it doesn’t have to be kept cold to be safe to serve and it is delicious. The colors of all the veggies are fun and you can be sure no one else will bring the same salad.

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