French Onion Dip Recipe
Make French Onion Dip Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caramelized onions base
Dip base and seasoning
Method
Caramelized onions base
Prepare onions
Peel and cut 2 large yellow onions into thin, even half-moons so they total about 3 cups. Uniform slices help them cook evenly.
Cook onions low and slow
Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter has melted and starts to foam, add the sliced onions, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir to coat. Reduce heat to medium-low and cook, stirring every 3–5 minutes, until onions are deeply golden brown and very soft, about 30–40 minutes. If the pan looks dry or onions begin to brown too fast, add a splash (1–2 tbs) of water and stir.
Finish with sugar and deglaze
When onions are richly browned, sprinkle 1 teaspoon granulated sugar over them and stir for 1 minute to encourage browning. Pour in 2 tablespoons dry white wine or sherry and scrape any browned bits from the bottom of the pan. Cook until the liquid has mostly evaporated, about 2–3 minutes. Remove pan from heat and let onions cool to room temperature (about 20–30 minutes) before using in the dip.
Dip base and seasoning
Soften cream cheese
If your cream cheese is cold, microwave the 2 ounces for 10–15 seconds or let it sit at room temperature until soft enough to blend smoothly with the other ingredients.
Mix base
In a medium mixing bowl, combine 1 cup sour cream, 1 cup mayonnaise, and the softened 2 ounces cream cheese. Whisk or beat with a handheld mixer on low until smooth and homogenous.
Add seasonings
Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Taste and add additional salt and freshly ground black pepper as needed. Remember the caramelized onions will add sweetness and salt — start conservatively.
Fold in caramelized onions
Add about 1 to 1 1/4 cups of the cooled caramelized onions (reserve a tablespoon or two for garnish if desired). Fold the onions into the dip gently so they are evenly distributed without breaking them up too much.
Chill
Cover the bowl and refrigerate for at least 2 hours, preferably 4–8 hours, to let flavors meld. The dip will thicken slightly as it chills.
Finish and serve
Before serving, taste and adjust seasoning with salt and pepper. Transfer to a serving bowl and sprinkle the reserved caramelized onions and chopped fresh chives over the top. Serve chilled or at cool room temperature with potato chips, crudités, or toasted baguette slices.