1 Video | Photo: French Onion Dip Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 Vidalia onions, sliced into 1/4-inch-thick rings
- 2 large shallots, sliced into 1/8-inch-thick rings
- 3 cloves garlic, minced
- 2 cups sour cream
- 1 cup mayonnaise
- 1 teaspoon celery salt
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- Chives, finely chopped, for garnish
- Potato chips, for serving
Directions
In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4-inch pieces. Set aside to cool to room temperature.
In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Garnish with chives and serve with potato chips.
Photograph by James Baigrie
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By lyrasawzin_11206618
on February 09, 2012
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I made this for my Super Bowl party in a "light" version, and it was a huge hit! I substituted plain non-fat Greek yogurt for the sour cream, and you would never know. Also, I probably sauted the onions for about 30 minutes before adding the shallots, so for 40-45 minutes total to get a really fantastic sweet caramelization. It was so good!
By JuliaLogan
Omaha, NE
on February 09, 2012
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Wonderful dip- so important to give the onions time to caramelize!!! Thanks Guy.
By PVKey
Georgia
on February 08, 2012
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Ok I was a little skeptical of this recipe but I tried it for Super Bowl 2012. Let me say it was a hit and friends and family could not believe I made it from scratch. Now I will say I altered the recipe a little bit by adding onion powder because it did not have much of an onion flavor. My use of Vidalia onion was the cause of this but with the additive it was perfect. Thanks Guy!!!
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