French Onion Dip

"MUCH better than the Lipton packaged mix. Use yellow onions for this (red onions get a muddy green-brown color when cooked, and sweet onions lack the sulfur-containing compounds that generate flavor). Uses a rapid-browning technique (add a bit of sugar to jumpstart the caramelization, a pinch of baking soda to deepen the browning, and use higher-than-usual heat with frequent deglazing to prevent burning). Times listed do not include refrigerator time before serving. Adapted from a recipe by J. Kenji Lopez-Alt at Serious Eats. http://bit.ly/gktfMB"
 
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Ready In:
40mins
Ingredients:
13
Yields:
2 cups
Serves:
8-10
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ingredients

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directions

  • Heat sugar in a 12-inch stainless-steel skillet (not non-stick; you won't be able to see the color change) over medium-high heat until completely melted and light brown, about 3 minutes. Immediately add onions; stir with wooden spoon (metal will cause caramel to seize and crystallize) until onions are coated in sugar. Add butter, baking soda, 1 teaspoon kosher salt, and a few grinds of black pepper. Toss to combine. Cook, shaking pan occasionally until onions release all their liquid and brown fond covers bottom of pan, 6 to 8 minutes.
  • Add 2 tablespoons water and shake pan while scraping with wooden spoon to deglaze bottom of pan. Continue cooking, shaking occasionally until fond begins to accumulate again, 3 to 5 minutes. Repeat deglazing and cooking steps three more times until all the water has been used and onions are deep brown. Transfer to medium mixing bowl and allow to rest at room temperature for 5 minutes.
  • Combine sour cream, mayonnaise, lemon juice, parmesan, and Worcestershire and whisk. Stir in onions. For smoother texture, run through blender or food processor. Chill in a sealed container for at least 1 hour and up to 5 days (flavor will improve with time). Spoon into a bowl, sprinkle with chives, and serve with chips.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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