French Onion Dip

IMG_1405_thumb

Keeping with the game day dip tradition, I thought that I would share my recipe for French onion dip. What makes this onion dip French, I do not know. Adding the ‘French’ in there just sounds more appetizing than ‘onion dip’.

What I like about this recipe is that the onions are still a bit firm. I have tried recipes that require the onions to be cooked for upwards of 25 minutes, and I just do not like the almost mushy texture, or the too-sweet taste. The onions in this recipe still taste like, well, onions without the pungent bite that undercooked onions would have. The garlic adds an almost sharp, rounded flavor to the dip, while the mayonnaise contributes a slightly sweet flavor that balances out the tang of the sour cream really well. Originally, I hadn’t planned on adding parsley to the dip, but decided to do so for two reasons: one, because the dip seemed like it was a bit on the heavy side and needed something to cut the almost too-creamy body; and two, parsley was the only fresh herb I had on hand. I thought that by adding the parsley to the dip, it would liven the dip up some. My sister, Lucinda and I tried the dip both ways, with parsley and without. We both agreed that adding the parsley not only made the dip more visually appealing, but it tasted fresher too.

 

French Onion Dip
Author: 
 
Ingredients
  • 1 large onion, diced (about 1 ¼ – 1 ½ c)
  • 1 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic
  • ¼ tsp pepper
  • ½ tsp kosher salt
  • ½ C mayonnaise
  • ½ C sour cream
  • 2 Tbsp fresh parsley, minced (optional)
Instructions
  1. Heat butter and oil in skillet over medium heat
  2. Once butter has melted, add onions; salt; and pepper and sauté for 10 minutes
  3. Meanwhile, roughly chop garlic and sprinkle with salt; using the back of a knife, rub the garlic and salt together to create a paste
  4. After the onions have soften, add garlic paste and cook for an additional 2 – 3 minutes
  5. Remove onion mixture from heat and allow to cool
  6. In a medium bowl, combine the mayonnaise and sour cream; add cooled onion mixture; stir to combine
  7. Cover and refrigerate for at least an hour, but preferably overnight to allow the flavors to meld

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Leave a Reply

French Onion Dip

IMG_1405_thumb

Keeping with the game day dip tradition, I thought that I would share my recipe for French onion dip. What makes this onion dip French, I do not know. Adding the ‘French’ in there just sounds more appetizing than ‘onion dip’.

What I like about this recipe is that the onions are still a bit firm. I have tried recipes that require the onions to be cooked for upwards of 25 minutes, and I just do not like the almost mushy texture, or the too-sweet taste. The onions in this recipe still taste like, well, onions without the pungent bite that undercooked onions would have. The garlic adds an almost sharp, rounded flavor to the dip, while the mayonnaise contributes a slightly sweet flavor that balances out the tang of the sour cream really well. Originally, I hadn’t planned on adding parsley to the dip, but decided to do so for two reasons: one, because the dip seemed like it was a bit on the heavy side and needed something to cut the almost too-creamy body; and two, parsley was the only fresh herb I had on hand. I thought that by adding the parsley to the dip, it would liven the dip up some. My sister, Lucinda and I tried the dip both ways, with parsley and without. We both agreed that adding the parsley not only made the dip more visually appealing, but it tasted fresher too.

 

French Onion Dip
Author: 
 
Ingredients
  • 1 large onion, diced (about 1 ¼ – 1 ½ c)
  • 1 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic
  • ¼ tsp pepper
  • ½ tsp kosher salt
  • ½ C mayonnaise
  • ½ C sour cream
  • 2 Tbsp fresh parsley, minced (optional)
Instructions
  1. Heat butter and oil in skillet over medium heat
  2. Once butter has melted, add onions; salt; and pepper and sauté for 10 minutes
  3. Meanwhile, roughly chop garlic and sprinkle with salt; using the back of a knife, rub the garlic and salt together to create a paste
  4. After the onions have soften, add garlic paste and cook for an additional 2 – 3 minutes
  5. Remove onion mixture from heat and allow to cool
  6. In a medium bowl, combine the mayonnaise and sour cream; add cooled onion mixture; stir to combine
  7. Cover and refrigerate for at least an hour, but preferably overnight to allow the flavors to meld

You may also like:

Leave a Reply