½of a whole white or yellow onion (medium to large size)peeled and chopped
2teaspoonsinstant beef bouillon granules
Preheat the oven to 400 degrees F.
Spread the chopped onion on a cookie sheet or large pizza pan (it works best if the cookie sheet or pizza pan is completely flat without edges on the sides). Make sure that the onion is completely spread out on the pan and not piled up in any lumps.
After the oven heats up to 400 degrees F. wait about 10 minutes to make sure the oven is good and hot. Then, turn off the oven and immediately put the onions inside the oven and close the oven door as quickly as possible.
Turn on the oven light and let the onions sit in the oven without opening the door for 4 hours.
Then the onions should be dried and should come off the cookie sheet with a spatula. The chopped fresh onion (1/2 of a whole onion) yields about 1/4 heaping cup of dried onion.
In a medium size bowl add the sour cream, dried onions, and bouillon granules.
Stir all ingredients together, top with chopped chives, and serve right away or chilled.
Serve with your favorite potato chips or on top of a baked potato.
Store leftovers in the refrigerator according to the "best-by" date on the sour cream container.