Would you guys kill me if I give you yet another Caramelized Onion Dip? Already, I have a Skinny Caramelized Onion Dip, Classic Lipton’s Onion Soup Dip and Caramelized Onion and Bacon Dip. But just one more, this Classic French Onion Dip for New Year’s…then we can all to through several weeks of “Hell-thy.”
Ok, that was uncalled for (and not even “G” rated) but I will make my annual attempt and this year am determined to make lifestyle changes!! So be prepared! But in the meantime, indulge. Make this absolutely stellar Classic French Onion Dip. And try not to lick the bowl, ok. Or at least not in front of the company.
The one thing all Caramelized Onion Dips have in common? Those onions take time, and lots of it. So on every post that has Caramelized Onions, I seem to say – cook smarter. As long as you’re making Caramelized Onions, make extra and stash little packets in your freezer. See my post on Three ways to Caramelize Onions for a little more guidance.
One thing I really appreciate in a dip is a good, thick substantial base. During the Holiday Sales, cream cheese & sour cream are often on sale. Pick up a good, thick, creamy sour cream. Not to name names, but Daisy is great. If your sour cream is thin, line a small strainer, add the sour cream and let it sit for several hours over a bowl in the fridge.
Above that, I’ve become a huge fan of starting out my creamy dip bases with a little softened cream cheese. Then goes in the sour cream and a touch of mayo for a silkiness. I made this awhile back, but it’s so good, I’m just about craving it right now! I hope you are, too. It’s a bit time-consuming but I promise, sooooo worth it. 🙂 You’re going to “wow” anyone you serve this to.
Classic French Onion Dip
- 2 large yellow onions, about 3 cups, sliced 3/8ths inch thick
- 4 tablespoons butter
- 1/4 cup oil
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 4 ounces cream cheese, at room temperature
- 3/4 cup thick sour cream, or a little more if the sour cream is thin
- 1/4 cup mayonnaise
Heat the butter and oil over medium heat in a large pan. Add the onions, salt and sugar. Cover pan and cook gently for about 10 minutes. Uncover, stir and reduce the heat to medium-low. Cook, stirring every several minutes and cook for about 20 to 25 more minutes until the onions are browned and caramelized. Allow to cool. May be made ahead and stored three or four days, covered, in the fridge.
Place the cream cheese in a mixing bowl, and using a paddle attachment, beat until smooth. On low, slowly mix in the sour cream and mayonnaise. Add the onions, pepper and cayenne and mix well by hand. Taste for seasonings, but keep in mind it takes a little time for the flavors to meld.
Serve at room temperature.
Note: if your sour cream isn’t thick, use 1 cup of sour cream. line a small strainer, add sour cream and let it sit for several hours over a bowl in the fridge.
I’ll be taking this recipe to Fiesta Friday number 204, hosted this week by Sandhya @ Indfused.com. If you’ve never stopped by Sandhya’s blog, full of Indian and Indian American fusion, do so! You’re in for a treat. And be sure to stop by Fiesta Friday and see all the New Year’s posts! Party food galore. Happy New Year’s, ya’all!
Put your own Spin on It:
You may wish to add a few dashes of Worcestershire or just about any hot sauce to this dip. Go by taste and be subtle or not as the mood hits.