French Onion Dip

Total Time:
2 hr 30 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
40 min

Yield:
3 1/2 cups
Level:
Easy

Ingredients
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
  • 2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1 teaspoon celery salt
  • 1 teaspoon Worcestershire
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
Directions

In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.

Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

Cook's Note: Dip can be pureed until creamy. If too thick, add milk to get desired consistency.


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4.7 60
Very good, I used white onions and green onions to substitute the shallots. Next time I will make a day or two before the game, it's a little time consuming, but well worth it. Thanks Guy! item not reviewed by moderator and published
Around here, this is everyone's favorite dip and is requested often. I make the recipe as is except I dice the onions and the shallots since I use my immersion blender to make the dip smoother. Oh and I also add some garlic when I add the shallots. In fact, I have onions caramelizing right now so I have this dip ready for Christmas parties. item not reviewed by moderator and published
This is the best dip ever! I just added a little garlic to the recipe. item not reviewed by moderator and published
Made this last night and after letting it sit in the fridge for 4 hours tried some.Found it to be way too strong.I had used Pennsylvania sweet onions, which are vidalias grown locally and may be stronger than the regular vidalias I took about 1/4 cup of the dip and mixed it with 1/4 cup of sour cream and it was much better except it still had a strong taste of worcester sauce. Next time I will omit the worcester sauce. item not reviewed by moderator and published
I think there might be a mistake in the recipe where it says to caramelize the onions over med-high heat. I'm pretty sure it should be med-low. Anyway, that's what I did. I really liked this recipe, but it was a little too sweet for my personal tastes. I'll try regular yellow onions next time in lieu of the Vidalias. Thanks, Chef Fieri. item not reviewed by moderator and published
As another reviewer mentioned, the directions for carmelizing the onions is off a little. Medium-high heat will cook the onions too quickly and cause them to burn rather than carmelize. Medium or a little lower is more like it. I also am not a fan of celery salt and substituted another spice instead, and like many reviewers substituted garlic for shallots. The ratios in this recipe, however, are perfect. The texture and thickness is awesome. It is a touch sweet, but that is the nature of carmelized onions, you would be crazy to expect otherwise. I licked the spatula after putting it in the fridge to chill and said "wow!" We ate this with ruffled chip as well as with celery/carrots and it was delicious both ways. item not reviewed by moderator and published
made this for the holidays it was hit will make again for sure! item not reviewed by moderator and published
Very good, I make this every year for the holidays. item not reviewed by moderator and published
This dip was delicious. I had made it for the Super Bowl and loved it very much. Although I didn't have enough sour cream, I added some greek yogurt instead since that was the closest thing we had. item not reviewed by moderator and published
I also chopped the onions and carmelized them the usual way. I substituted garlic for the shallots and used beef bullion in place of celery salt. It was very good. This recipie was very easy to make. It is similar to Lipton or any store bought french onion dip, only fresher with a nice Vidalia onion flavor. This recipie is also very forgiving. IF THE ONION FLAVOR TASTES TOO SWEET, ADD MORE SOUR CREAM & WORSTERSHIRE. item not reviewed by moderator and published

This recipe is featured in:

Easy Holiday Appetizers