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 healthy…if you are so inclined.
Classic French Onion Dip
Ok, sorry to remind you, but I will make my annual attempt at eating better soon and this year I 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.
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.
My Other Onion Dips:
Making Classic French Onion Dip:
This is a thick and substantial dip; 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 with a paper towel, add the sour cream, and let it sit for several hours over a bowl in the fridge.
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 try 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.
Saving Money on Classic French Onion Dip:
Cream Cheese:
- Cream cheese is an item that you’ll want to know the regular price, sales price & great sales price – and stock up at the low. It’s almost always on sale during every holiday (see my post on Winning at the Grocer; there’s a link for every major holiday that discusses the best sale items to watch for and purchase.)
- Aldi, Lidl, and your buyer’s club have great prices on cream cheese all year round but don’t approach a good holiday sale price at your grocery. Stock up, cream cheese keeps for weeks past the “buy by” date and can be frozen in a pinch.
Sour Cream:
- While Sour Cream goes on sale more regularly, the same goes for it; it has a long shelf life, pick it up on sale. Once open, keep it covered as you use it, and always use a clean spoon.
- Make sure the lid is tight and store, once open in the fridge upside down; it stays fresher and you won’t find any nastiness when you open your container; just be careful opening.
Onions:
- Onions rarely go on sale but are usually less per pound in larger bags. Check your buyer’s club & Aldi & Lidl, if you have them. I will say that a buyer’s club may not be as inexpensive as the discount grocers but they generally have beautiful, large onions so they are far less fussy to use. Let’s face it, it’s not only the slicing that makes preparing caramelized onions so tedious, it’s also the peeling!
- Wherever you buy, look through the netting carefully to make sure they’re all sound and once home, store them in a cool dark place away from potatoes.
- If you haven’t used all your onion, either store in the fridge door where you’ll see it and use it or slice or dice (and saute if you want) bag, label, and freeze and you’ve saved yourself a step for another recipe. If you freeze raw onion bag it carefully; the smell can permeate everything in your freezer.
Time Saver:
- 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 23 bucks and I’ve had it for decades and use it for so many other things. When I last checked, they were around 30 dollars. I do have to say it is a little flimsy but it gets the job done.
- Your food processor will do the job but it is a little more tedious. It doesn’t slice evenly and the bowl will need to be emptied regularly, possibly several times during the slicing.
Classic French Onion Dip
Classic French Onion Dip
- Total Time: 40 minutes
- Yield: about 2 cups 1x
- Category: Appetizers
- Cuisine: American
Ingredients
- 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
Instructions
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 until just mixed. Dip can get “sticky” if over mixed. Taste for seasonings, but keep in mind it takes a little time for the flavors to meld.
Serve at room temperature.
Notes:
- 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.
Keywords: Appetizer, Caramelized Onion, onion dip, onions, Sour cream, Spreads and Dips
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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!
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