Caramelized Onion Latkes
Serves: 18 large latkes
Caramelized Onions
  • 3 Tablespoons oil
  • 2 large spanish onions, cut in half rings
  • 2 shallots, sliced
  • 1½ teaspoons salt
  • 2 teaspoons brown sugar
  • 4 russet or idaho potatoes
  • 2 eggs
  • 1 packet (1/2 box) Lipton Kosher Recipe Secrets Onion Soup and Dip Mix
  • 2 Tablespoons cornstarch or potato starch
  • oil, for frying.
Crazy Easy Onion Dip:
  • 1 Tablespoon Lipton Kosher Recipe Secrets Onion Soup and Dip Mix
  • 1 teaspoon olive oil
  • 1 cup mayonnaise
Make the caramelized onions:
  1. Heat oil over medium-low heat and add onions, shallots, salt and sugar. Stir to combine.
  2. Cook, stirring occasionally, for about 20 minutes, or even longer, if you have time. The longer the onions cook, the better the flavor will be. Cook at least until they start to turn golden brown.
  3. Set aside to cool. You can put the onions in the fridge for a day or two before completing the latkes.
Prepare the latkes:
  1. Shred the potatoes on the largest shredding size of the grater or food processor. Squeeze the potatoes as much as you can to draw out the liquid. (The dryer the potatoes, the crispier the latkes will turn out.) Add to a large mixing bowl.
  2. Add the eggs, Lipton Onion Soup and Dip Mix, cornstarch and reserved caramelized onions. Mix well to combine.
  3. Heat oil over medium-high heat. Take a handful of latke mix and form a patty. Drop into the hot oil and press down with a spatula to flatten. Fry for a couple of minutes, until golden brown. Flip and fry until the other side is golden brown as well. Don't flip too soon, or the latke will fall apart.
  4. Repeat with remaining latke batter until all latkes have been fried. Note that the latkes may get a bit dark from the caramelized onions, but they don't taste burnt, so no worries!
  1. Combine Lipton Onion Soup Mix and oil in a small bowl to dissolve. Add mayo and stir until combined. Serve over latkes.
Recipe by Overtime Cook at