French Onion Dip

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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.

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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.

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made this for the holidays it was hit will make again for sure!

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Very good, I make this every year for the holidays.

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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.

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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.

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It's great. I improved it by sauteeing the onions in bacon fat. Then I served it with carrot stix for people who like to pretend they're eating healthy. And Ruffles for us real people. Everyone was happy.

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I make this for every BBQ we go to. Everyone always loves it. I personally am not a fan of french onion dip, but will sit down and have some of this one. If your making this recipe for the first time, please remember that because you sautee the onions and shallots for about an hour it is going to make this a VERY sweet dip compared to one from a jar of mix.

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Delicious. Everyone always raves about it and requests I bring it to any get-together! The first time I made it I forgot to add the celery salt but honestly I think I like it better without. I serve it with potato chips and pretzels. Also good on crackers. Yum!

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This is the best and easiest homemade dip ever. And if you don't have shallots, don't worry, it's fine without them. I used olive oil instead of canola, red onions instead of vidalias---and if you sprinkle a teaspoon of sugar at the end of the caramelization of the onions, it's all good! Oh, and a coupla dashes of red pepper flakes never hurt!