It’s the perfect way to use caramelized onions.

I think that phrase should be “caramelize onions.”

There is nothing more soothing and meditative than slowly caramelizing onions.

A split image of Ina Garten and a bowl of onion dip surrounded by crudité

Simply Recipes / Getty Images / Molly Adams

There are no shortcuts, no “hacks” or viral trends that speed up the process.

You just need a sturdy pan, a trusty wooden spoon, moderate heat, and some elbow grease.

I believe thatproperly caramelized onionstake at least 45 minutes.

Overhead shot of bowl of Ina Garten’s pan fried onion dip surrounded by crudité

Simply Recipes / Molly Adams

After all, the (onion) juice (and tears!)

has to be worth the squeeze.

This recipe was first published in Inas debut cookbook,The Barefoot Contessa Cookbook, released in 1999.

Overhead shot of a bowl of Ina Garten’s pan fried onion dip surrounded by crudité

Simply Recipes / Molly Adams

It has all the hallmarks of a good old-fashioned dip from the ’90s.

There is no cauliflower pretending to be something its not, and no cottage cheese or cashews in sight.

Just pure, full-fat dairy bliss.

After all, would Ina use anything but the best?

As the recipe name suggests, the onions are “pan-fried,” which is different from caramelizing.

I dressed my dip up with a big pinch of flaky sea salt and some fresh chives for color.