How to make my Aunt Margaret's Taco Dip

As many of you know, so many of the most-adored party dip recipes call for opening a pack of soup mix filled mostly with dehydrated ingredients, two days worth of the recommended salt intake, MSG and a host of nitrates and preservatives. Fortunately, homemade sour cream-and-onion dip is astonishingly easy to prepare and far more delicious than its dried-soup variation. While caramelizing onions takes time — time, not work — throwing together this sweet-and-tangy dip couldn't be much more difficult than opening a box of instant soup.

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I'm a fairly organized person. I make notes on the calendar, ride herd on the pile-up of newspapers, magazines and mail and strive mightily to keep our house in order. How my recipe file -- an old, wooden cigar box handed down by a former roommate -- was such a complete, overflowing, unorganized catch-all for so long I don't know. But it was. Stuffed, literally, with hundreds of recipes, it had no dividers or categorization, making finding anything a chore, guessing game and time drain. Earlier this year, I emptied out its contents and started going through the pile one...
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