FRENCH ONION DIP RECIPE | GUY FIERI - FOOD NETWORK
Provided by Guy Fieri
Total Time 2 hours 30 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
- Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.
SHREDDED FRENCH DIP RECIPE: HOW TO MAKE IT
A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I serve the cooking juices in individual cups for dipping. —Carla Kimball, Callaway, Nebraska
Provided by Taste of Home
Total Time 06 hours 05 minutes
Prep Time 5 minutes
Cook Time 06 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and shred with 2 forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping.
Nutrition Facts : Calories 399 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 1104mg sodium, CarbohydrateContent 30g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 33g protein.
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FRENCH ONION DIP RECIPE | GUY FIERI - FOOD NETWORK
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Reviews 4.7
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- Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.
See details
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A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I serve the cooking juices in individual cups for dipping. —Carla Kimball, Callaway, Nebraska
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See details
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