1 Video | Photo: French Onion Dip Recipe
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 medium high 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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By bjcsybil57_1826973
Medina, OH
on February 02, 2013
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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.
By SaphireQuasar
N Charleston, SC
on January 22, 2013
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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.
By jakandbucky74_9...
perrysburg, OH
on January 21, 2013
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made this for the holidays it was hit will make again for sure!
Read all 56 reviews