FRENCH ONION DIP RECIPE SOUR CREAM RECIPES

Name: French Onion Dip
Yield: Makes about 1½ cups
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 garlic cloves, finely grated; 2 sprigs thyme; 1 small shallot, finely chopped; 1 cup sour cream; ¼ cup finely chopped chives; 1 tablespoon fresh lemon juice; Kosher salt, freshly ground pepper; Kettle-cooked potato chips (for serving)

FRENCH ONION DIP RECIPE | BON APPéTIT

French Onion Dip Recipe | Bon Appétit image

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

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, finely grated
2 sprigs thyme
1 small shallot, finely chopped
1 cup sour cream
¼ cup finely chopped chives
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
Kettle-cooked potato chips (for serving)

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.

FRENCH ONION DIP RECIPE | GUY FIERI - FOOD NETWORK

French Onion Dip Recipe | Guy Fieri - Food Network image

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

Ingredients

2 tablespoons canola oil
1 tablespoon butter
2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 teaspoon celery salt
1 teaspoon Worcestershire
1 teaspoon freshly ground black pepper
1 teaspoon salt

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.

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