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 go 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.
About Classic French Onion Dip:
Classic French Onion Dip is really a gorgeous dip. It has a substantial, thick, creamy base that stands up so well to the flavors of the real deal, slowly caramelized onions. It delivers on taste and texture, both important factors in a really great Onion Dip. It really is one of my very favorite dips of all time.
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. Then you can have Classic French Onion Dip whenever you want. Now that I think about it, that’s a little dangerous! See my post on Three ways to Caramelize Onions for a little more guidance on making larger batches of Caramelized Onions.
But it’s not just the Caramelized Onions that make this Classic French Onion Dip exceptional. It’s the base that has a little bit of cream cheese for substance, sour cream for tangy goodness and just a little touch of mayo for a silkiness. I made this a while back before I got it posted, 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. As a matter of fact, you really might want to consider doubling this recipe, or maybe even tripling it, especially if you’re hosting a party. Just put part of it back and then refresh the bowls as needed. Dips can get a little unattractive after they sit out for a while.
Saving Time & Money on Classic French Onion Dip:
During the Holiday Sales, cream cheese & sour cream are often on sale so stock up! Cream cheese keeps for weeks in the fridge – it has a really long shelf life. It can be frozen, too, in a pinch. 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. I like to store my Sour Cream upside down in the fridge. It helps to prevent air exchange and keeps much longer. There won’t be any nastiness when you open it up – but it might be a bit messy when you lift the lid, so be careful. And don’t ever let it sit on the counter with the lid off, even if you just loosely cover it and use clean spoons to dip it out.
Buy your onions in large bags and store them in a cool dark place (a loosely folded brown paper bag works well) away from your potatoes. And if you like to make things like French Onion Dip or French Onion Soup, consider getting yourself a small kitchen slicer. I like my cheapo fold away slicer. It ran about 30 bucks and I’ve had it for decades and use it for so many other things.
If you’d like to see a little musical collection I’ve put together that has more dips and spreads that will be great for your New Years Party, check out this post on Fun Dips & Spreads for New Years. Or maybe you will want to check the clickable photos at the bottom of the page for more appetizers & my other Onion Dips.
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.
- 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.
- 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.
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!