FRENCH ONION DIP RECIPE | BON APPéTIT
There’s no shortcut when it comes to caramelizing the onions—it’s going to take time and quite a bit of stirring for them to achieve that deep golden brown color (which equals depth of flavor, too), so be patient.
Provided by Rick Martinez
Yield Makes about 1½ cups
Number Of Ingredients 10
Steps:
- Heat oil in a small skillet over medium. Cook onion, garlic, and thyme, stirring occasionally, until onion is deep golden brown and very soft, 35–40 minutes. Discard thyme and let cool.
- Mix caramelized onions, shallot, sour cream, chives, and lemon juice in a medium bowl; season with salt and pepper. Let sit 30 minutes to let flavors meld. Serve with potato chips for dipping.
- Do Ahead: Dip can be made 1 day ahead; cover and chill.
SWEET ONION AND BACON DIP | SOUTHERN LIVING
This may be the South's best answer to French Onion Dip, and in the spirit of Super Bowl festivities, this dip can be made and thrown into the fridge a day early before being served to a crowd of hungry game watchers. Onions are caramelized in the rich fat that renders from thick-cut bacon and the sweetness of the onions is enhanced with balsamic vinegar. Since both the bacon and the bacon fat are used in this recipe, it's essential to rely on a trustworthy brand that takes extra care in preparing delicious bacon—we've found that Wright Brand bacon is second to none for the task. To the rich smokiness of the bacon, smoked paprika adds an extra layer of depth to the dip, and fresh chives are incorporated to lend a hint of fresh onion flavor to compliment the mellow taste of caramelized onion. Chewy pieces of bacon are suspended throughout and pack a savory salty punch that's perfect with the tangy creaminess of the rest of the dip. It takes a little time to make but believe us when we say that people will be talking about this dip for many Super Bowls to come.
Provided by Micah A Leal
Categories Dips
Total Time 1 hours 20 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and place bacon on baking sheet. Transfer to oven until crisp and brown, about 30 minutes. Remove bacon to a paper-towel lined plate, and carefully use the aluminum foil to transfer the bacon fat to a a large skillet.
- Place skillet with bacon fat over medium heat. When hot, add onions and salt to the bacon fat, stirring constantly for 5 minutes. Reduce the heat to medium-low and cook until caramelized, stirring regularly to prevent onion from burning and sticking to the bottom of the pan, 25 to 30 minutes. Add garlic and cook for 1 minute. Remove from heat, add balsamic vinegar, and set aside.
- In a mixing bowl, stir together sour cream, mayonnaise, pepper, smoked paprika, and chives. Chop bacon and add to mixture, reserving some bacon bits for garnish. Add caramelized onions to mixture and stir to combine. Transfer to a serving bowl, top with reserved bacon bits and additional chives. Serve with crackers or chips.
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History. French onion dip, made of sour cream and instant onion soup, was created by an unknown cook in Los Angeles in 1954.The recipe spread quickly and was printed in a local newspaper. The Lipton company promoted this mixture on the television show Arthur Godfrey's Talent Scouts in 1955, and early on, it was known as "Lipton California Dip", but soon simply as "California Dip".
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