Homemade French Onion Dip – to compare this to the store bought variety is unimaginable – there is simply no comparison. I am pretty sure the person who invented this gooey yummy concontion meant for it to taste just like this – then Nalleys or Frito Lay or one of those guys got a hold of the recipe and mutilated it. And I didn’t even know it….I had not a clue what I was missing until I whipped up a batch of this magical chip dip.
Okay, so ya. It takes a minute or two to ‘whip up’, but it makes a huge batch. One for you and one to take to Grandma’s house for the Holidays. Grandma is sooooo gonna love you!
The only real cooking you do is caramelize the onions. This is a no brainer. Chop onions, add to pan with butter and oil. Pour glass of wine…stir, stir until onions become all dark and wonderful. (about a 6 oz pour of Syrah should do ya). Cool. Mix with remaining ingredients and ding dong the dip is done!
If you have never caramelized onions before – this is the perfect time to get started. You can’t screw this up. The worst you can do is under cook them. So that is why I am providing you this handy dandy before and after pic so you can see what I mean. I’m always looking out for you! Note how tons of onions reduce down to very little onion. 4 cups equal about 1 cup.
There is a ton of calorie reducing opportunity here. You can substitute greek yogurt for the mayo and light sour cream and light cream cheese for the full fat variety. I went all in. It’s the holidays. I plan on sharing so I’ve already reduced the fat content by half…right?
Serve these with homemade Crackers and you just got another little hug from Grandma….
Homemade French Onion Dip!
- 1/4 cup vegetable oil
- 4 tablespoons butter
- 2 in large yellow onions - peeled cut half and sliced 1/8 inch thick
- Pinch of cayenne pepper
- Salt and Pepper
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 4 oz cream cheese
- Add oil and butter into large skillet and bring to sizzling over medium heat.
- Add sliced onions.
- Saute for about 10 minutes or until soft.
- Reduce heat to medium and continue to cook until onions are caramelized. About another 10 minutes.
- Cool onions to room temp.
- (Set a tablespoon or two of caramelized onions to the side for garnish if desired)
- Add onions to food processor and top with remaining ingredients.
- Pulse until combined but careful not to over do, leaving some onion chunks for texture.
- (You can also use an electric mixer but you may want to give the onions a quick chop so they are not too stringy)
- Chill an hour or two before serving. Keeps 4-6 days in the fridge.