June 21, 2010

French Onion Dip from Scratch

I love chips & dips. In my world, "chips & dips" is its own category of food. I use any "vacation"--summer break, holidays, birthdays, Sundays--as an excuse to eat chips & dips. And, I'm not ashamed to admit that I will buy and ENJOY pre-made French onion dip...and bean dip & queso & salsa...you get my point, right? I am also a bit partial to the kind of French onion dip that you make by mixing sour cream with a packet of dry onion soup mix. It's what my momma used to make.

But, yesterday when Jerad and I were enjoying a day off together (which is rare these days), I decided to make French onion dip FROM SCRATCH...as in caramelizing onions myself. Crazy, I know. ;-)

We both thought this dip was delicious (tastes like a more sophisticated version of the soup mix dip) and worth the 45+ minutes of slow caramelization time. 

Note: We noticed that this dip is much better taste-wise and texture-wise if you thoroughly chill it after making. In fact, it's even better the next day as the onion flavor has time to develop.

Caramelized Onion Dip
slightly adapted from 101 Cookbooks

2 tablespoons extra virgin olive oil
2 large yellow onions, finely chopped
1 garlic clove, minced
1 cup sour cream
1 cup plain Greek yogurt
1 tablespoon onion powder
1 teaspoon salt
  • In a large skillet over medium-low heat, saute the chopped onions & garlic in the olive oil along with a couple pinches of Kosher salt. Stir occasionally & cook until the onions are deeply golden brown & caramelized, about 40-50 minutes. Set aside and let cool. The key here is LOW & SLOW. Don't rush it or you'll get burnt onions. 
  • In the meantime, whisk together the sour cream, yogurt, onion powder, & salt. Taste & add more onion powder and/or salt if desired.
  • Stir in 2/3 of the cooled caramelized onions. Scoop into a serving bowl & top with the remaining onions.

1 comment:

Veronica said...

Oh, YUM! Chips and dip rock. I am making this asap. The popsicles, asparagus/miso butter... You seem to have a finger on the pulse of my early-summer food cravings.