French Onion Dip
By Cristin WalshPublished on December 20, 2012
Time
1 hour
Yield
Serves 4 to 6
Ingredients
3 tablespoons unsalted butter 2 pounds onions, chopped fine Salt and pepper ⅛ teaspoon cayenne pepper ¼ cup water 2 ½ teaspoons balsamic vinegar 1 cup sour cream ½ cup mayonnaise
Before You Begin
You can make this dip up to 24 hours in advance.
Instructions
- Melt butter in 12-inch skillet over medium heat. Add onions, ½ teaspoon salt, ½ teaspoon pepper, and cayenne and cook, stirring occasionally, until onions are translucent, about 10 minutes. Reduce heat to medium-low and continue cooking until onions are golden, about 10 minutes.
- Add 2 tablespoons water to skillet and cook, scraping up any browned bits, until water is evaporated, about 5 minutes. Add remaining 2 tablespoons water and cook until onions are caramelized and water is evaporated, about 5 minutes longer. Remove from heat and stir in vinegar. Transfer onions to medium bowl and let cool for 10 minutes.
- Add sour cream and mayonnaise to onions and stir to combine. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to allow flavors to blend. Serve.
Time
1 hourYield
Serves 4 to 6Ingredients
3 tablespoons unsalted butter
2 pounds onions, chopped fine
Salt and pepper
⅛ teaspoon cayenne pepper
¼ cup water
2 ½ teaspoons balsamic vinegar
1 cup sour cream
½ cup mayonnaise
Ingredients
3 tablespoons unsalted butter
2 pounds onions, chopped fine
Salt and pepper
⅛ teaspoon cayenne pepper
¼ cup water
2 ½ teaspoons balsamic vinegar
1 cup sour cream
½ cup mayonnaise
Ingredients
3 tablespoons unsalted butter
2 pounds onions, chopped fine
Salt and pepper
⅛ teaspoon cayenne pepper
¼ cup water
2 ½ teaspoons balsamic vinegar
1 cup sour cream
½ cup mayonnaise
Why This Recipe Works
Stirring a packet of onion soup mix into sour cream has long been the go-to method for this popular party dip; we were determined to do better. By dicing onions instead of slicing them (more surface area) and starting them over medium heat, we create deep color and caramelized flavor in only 30 minutes. A base of sour cream and mayonnaise provides balanced flavor and creaminess, and a pinch of cayenne adds heat, while balsamic vinegar lends sweetness and mellow tang.
Before You Begin
You can make this dip up to 24 hours in advance.
Instructions
- Melt butter in 12-inch skillet over medium heat. Add onions, ½ teaspoon salt, ½ teaspoon pepper, and cayenne and cook, stirring occasionally, until onions are translucent, about 10 minutes. Reduce heat to medium-low and continue cooking until onions are golden, about 10 minutes.
- Add 2 tablespoons water to skillet and cook, scraping up any browned bits, until water is evaporated, about 5 minutes. Add remaining 2 tablespoons water and cook until onions are caramelized and water is evaporated, about 5 minutes longer. Remove from heat and stir in vinegar. Transfer onions to medium bowl and let cool for 10 minutes.
- Add sour cream and mayonnaise to onions and stir to combine. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to allow flavors to blend. Serve.
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