Recipe courtesy of Mary Berg
French Onion Dip
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 475
- Total Fat
- 48
- Saturated Fat
- 18
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 82
- Sodium
- 396
- Total: 55 min (includes cooling time)
- Active: 15 min
Ingredients
3 tablespoons unsalted butter
4 cups (about 250 grams) frozen diced onions
Kosher salt and freshly ground black pepper
2 garlic cloves, finely minced
1 tablespoon brandy or 2 tablespoons dry white wine
1/2 cup (113 grams) cream cheese, at room temperature
1/2 cup (125 milliliters) mayonnaise
1/2 cup (125 milliliters) sour cream
3 tablespoons finely chopped chives, optional
Directions
- In a large skillet over medium heat, melt the butter. Add in the frozen onions, season with salt and pepper and cook, stirring frequently, until softened and starting to turn golden brown, 10 to 15 minutes.
- Turn the heat down to low and continue cooking until the onions are well caramelized, 20 to 30 minutes. Stir in the garlic and cook for 1 minute, then deglaze the pan with the brandy or white wine, scraping the bottom of the pan well to lift off any stuck-on brown bits.
- Transfer the onions to a large bowl and allow to cool. Once cool, add in the cream cheese, mayonnaise and sour cream and, using a hand mixer, beat together until well combined. Stir in the chives if using and season to taste with more salt and pepper.
Cook’s Note
Serving suggestion: Serve with your favorite dippers and store any leftover dip in the fridge in a tightly sealed container for up to 5 days.