French Onion Dip – No Soup Packets Required!

 

I have included quantities for the measurement-inclined, but this recipe is easy to play with. You can caramelize shallots with the onions, add a clove of finely diced garlic with the Worcestershire sauce, or leave out the cayenne if you don’t want a little kick.

This dip tastes best if you allow it to chill overnight. Just let it warm up on the counter for 15 minutes (you don’t want it so firm that it breaks your chips!), give it a stir, and serve.

 

 

Modified from: Williams-Sonoma 

 

Yield: 1-3/4 cups

 

Ingredients:

  •  1 large onion or 1-1/2 medium onions (1-1/2 to 1-3/4 c. diced onion)
  • 1/2 teaspoon salt
  • 1/4 c. room temperature water (for use as needed)
  • 2 Tablespoons butter
  • 2 Tablespoons Worcestershire sauce (Lea & Perrins says GLUTEN FREE on the label)
  • 1 1/4 c. sour cream
  • 1/4 c. mayonnaise
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly ground pepper

 

Other Equipment:

  •  Pan, approximately 10 inch diameter

Instructions:

Chop the onion into an approximate 1/4 inch dice. Melt the butter in the pan over medium heat until it begins to foam. Add the onions and salt, stirring occasionally. Once the onions start to brown, stir them more frequently to make sure that they do not burn. If they are browning unevenly, or too quickly, add a few teaspoons of room temperature water and stir to de-glaze the pan. Repeat as needed. Continue caramelizing the onions until they are a golden brown. The actual cooking time will depend on how dark you want the onions to be and how frequently you add water. Here are onions that I cooked for 30 minutes:

 

Onions after 30 minutes of cooking - these are caramelized enough for me!

 

Don’t worry if you don’t think your onions are caramelized enough- the addition of Worcestershire sauce will add color to the onions and the dip.

When the onions are done, add the Worcestershire sauce into the pan (while it is still on the hot eye) and stir to de-glaze the pan – scrape up as much of the good stuff as you can off the bottom. Remove it from the heat and allow the onions to cool for five minutes. Add the sour cream, mayonnaise, cayenne pepper, and fresh ground black pepper. Add additional salt and pepper to taste. Chill the dip for at least 30 minutes, but preferably overnight.

 

 

Easy to print recipe:

 French Onion Dip

Yield: 1-3/4 cups

Ingredients:

  • 1 large onion or 1-1/2 medium onions (1-1/2 to 1-3/4 c. diced onion)
  • 1/2 teaspoon salt
  • 1/4 c. room temperature water (for use as needed)
  • 2 Tablespoons butter
  • 2 Tablespoons Worcestershire sauce (Lea & Perrins says GLUTEN FREE on the label)
  • 1 1/4 c. sour cream
  • 1/4 c. mayonnaise
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly ground pepper

 Other Equipment:

  •  Pan, approximately 10 inch diameter

 Instructions:

 

Chop the onion into an approximate 1/4 inch dice. Melt the butter in the pan over medium heat until it begins to foam. Add the onions and salt, stirring occasionally. Once the onions start to brown, stir them more frequently to make sure that they do not burn. If they are browning unevenly, or too quickly, add a few teaspoons of room temperature water and stir to de-glaze the pan. Repeat as needed. Continue caramelizing the onions until they are a golden brown. The actual cooking time will depend on how dark you want the onions to be and how frequently you add water. Don’t worry if you don’t think your onions are caramelized enough- the addition of Worcestershire sauce will add color to the onions and the dip. When the onions are done, add the Worcestershire sauce into the pan (while it is still on the hot eye) and stir to de-glaze the pan – scrape up as much of the good stuff as you can off the bottom. Remove it from the heat and allow the onions to cool for five minutes. Add the sour cream, mayonnaise, cayenne pepper, and fresh ground black pepper. Add additional salt and pepper to taste. Chill the dip for at least 30 minutes, but preferably overnight.

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