French Onion Dip with Bacon (or not!)

French Onion Dip – from my earliest memories, it’s always been around, whether made from the packet (like my home-made version made with my home-made onion soup mix) or bought at the store.  The the promise of this dip from Cook’s Illustrated (and a few extra caramelized onions from the tart I made last week) prompted further investigation into French Onion Dip. 🙂 I have to say this lives up to the hype – both the French Onion Dip with Bacon and my “bonus healthier” version.

Caramelized Onion Dip with Bacon -
ma Caramelized Onion Dip with Bacon – “French” Onion Dip

And talk about timing! The Super Bowl is coming up and we’re smack, dab in the middle of winter here in Minnesota. Winter’s a time when you’ll see many of us gathering together to watch a favorite show, have a book club, play games or just hang out. What could be better at a party than chips and dip? Especially if it is a dip that will put all others to shame.

I might be hard-pressed to babysit a pot of caramelized onions just to make a dip, but I’ve learned over the years, to cook a bit smarter. When I’m making caramelized onions for anything, I follow the guidelines you’ll find on my Caramelized Onion Galette, and I make extra. They’ll keep in the fridge for a week or so, and a good amount of time in the freezer. That makes throwing together a simple (but oh so tasty) dip like this a breeze.

Feel free to double or triple this recipe. Excessive stirring makes this dip a bit sticky, but it can be easily thinned with a little water or more dairy. Use a good, thick sour cream and if one isn’t available in your area, strain sour cream by placing a paper towel in the bottom of a strainer, add the sour cream and place over a bowl. Leave in the refrigerator until desired thickness. The same can be done with the yogurt for the healthy dip.

Both these dips are best if refrigerated for a while before using, and I think they’re even better the next day.

Caramelized Onion Dip with Bacon

  • Servings: 1 1/2 cups
  • Time: minutes if onions are made
  • Difficulty: medium
  • Print

  • 2 slices of bacon (about 2 ounces), cut into 1/4-inch pieces
  • 3/4 cup sour cream
  • 1/2 teaspoon cider vinegar
  • 1/2 cup caramelized onions
  • Freshly ground black pepper and salt, as desired
  • Green onion for garnish, sliced thinly

Fry bacon in small skillet over medium heat until crisp, about 5 minutes, stirring often; remove with slotted spoon to paper towel–lined plate and set aside. When frying bacon, try adding a tablespoon of water to the pan, add the bacon to the cold pan, then bring up to heat. This minimizes the possibility of the bacon cooking unevenly and burning.

Combine 1/2 cup caramelized onions, cider vinegar, sour cream and bacon in medium bowl. Season to taste with salt and pepper and serve. (Can be refrigerated in airtight container for up to 3 days.)

If desired, garnish with green onion and a few bacon bits.

Healthier Caramelized Onion Dip

  • Servings: 1 1/4 cups
  • Time: minutes if onions are made
  • Difficulty: medium
  • Print

  • 1 cup of low-fat Greek Yogurt
  • 1/2 teaspoon cider vinegar
  • 1/2 cup caramelized onions
  • 1 green onion, minced
  • Freshly ground black pepper and salt, as desired
  • Green onion for garnish

Combine 1/2 cup caramelized onions, minced green onion, cider vinegar and yogurt in medium bowl. Season to taste with salt and pepper and serve. (Can be refrigerated in airtight container for up to 3 days.) Garnish with thinly sliced green onion.

Makes 1 1/4 cups

Kitchen & Cooking Hack:

Slice though bacon while frozen, then return to freezer.
Slice though bacon while frozen, then return to freezer.

18 thoughts on “French Onion Dip with Bacon (or not!)”

    1. Don’t laugh, but I remember when I was young and I made the dip with the Lipton’s packet I thought the recipe was too complicated because it was supposed to SIT for awhile before you ate it!

      As far as punch of flavor, I think the Lipton’s has a ton of it, but maybe it’s more of the beefy base type of flavor.

      The Cook’s is just creamy and decadent and more mellow, if that makes sense.

  1. Ruffles’ sour cream and bacon chips are my quarterly indulgence but I think the dip would make it all too decadent. 🙂

    I’ve been putting off making a batch of caramelized onions … I have 5 huge Spanish onions and since my Thursday workshop was cancelled, I have time to make it this week.

    1. I still have a smidge of mine left! Who knows what the future holds…I may try to eek out one more recipe from the batch!

      You’re right, you’d have to have plain chips I think for this dip! Did you get your big snow or was the weather ok?

      1. The snow missed us on Sunday but we’ve got 1-3 inches predicted for Thursday. The workshop I was going to go to on that day was cancelled so I can stay in and cook and watch my dvds and read and just relax.

        Both the dips sound delicious, by the way. You could eat them with veggie sticks too, I think.

    1. I know, right! I try to avoid it – and chips, too, but bacon is just so GOOD! My son was here to help me out with the eating of this – he left to hang out with friends, and I’m afraid when he came back and asked, “Where’s the dip?” there was NONE left!

      I guess I turned the tables on him! 🙂

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