… I always add some kind of heat when making onion dip. Caramelize an absurd amount of onions (without adding salt),
Back in the ’70’s something called “onion butter” was popular. Like “apple butter” was just a ton of onions cooked down on very low heat for about 10+ hours. It was wonderful as a spread on buttered toast.
Always meant to make a batch in more recent years and use it as an ingredient.
I bet it would be a great addition to dishes also made with cottage cheese.
Come to think of it, I wonder how something like “garlic butter” would be … not using real butter but just cooking down a ton of garlic.
If I had a really good programmable crock pot it’d help.