A rich, savory dip made with deeply caramelized onions, sour cream, and umami-packed seasonings. Perfect for chips or crudité at parties and gatherings.
american
french-inspired
Nutrition
Provides moderate calories from sour cream and olive oil with some vitamins from caramelized onions but is high in saturated fat and sodium from dairy and seasonings.
| Calories | 105 kcal |
| Energy | 439 kJ |
| Protein | 1 g |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 20 mg |
| Carbohydrate | 5 g |
| Sugars | 3 g |
| Dietary Fibre | 1 g |
| Sodium | 178 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
vegetariansnackappetizerparty foodgame day / sports nightdips & spreads
French Onion Dip
The Kitchn (Rachel Perlmutter)
16
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Lid
Wooden spoon or spatula
Knife
Cutting board
Large bowl
Large high-sided skillet or dutch oven
Instructions
1
Step 1
Halve, peel, and thinly slice 2 1/2 pounds yellow onions from root to tip (about 8 cups). Heat 1/4 cup olive oil in a large, high-sided skillet or Dutch oven over medium heat until shimmering. Add the onions, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine. Cover and cook undisturbed for 5 minutes. Stir, cover again, and cook for 5 minutes.
Halve, peel, and thinly slice 2 1/2 pounds yellow onions from root to tip (about 8 cups). Heat 1/4 cup olive oil in a large, high-sided skillet or Dutch oven over medium heat until shimmering. Add the onions, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine. Cover and cook undisturbed for 5 minutes. Stir, cover again, and cook for 5 minutes.
2
Step 2
Uncover and continue to cook, stirring occasionally at first and then more frequently once the onions start to brown, until the onions are a rich caramel brown color, 30 to 40 minutes more. Reduce the heat as needed if the bottom of the pan is getting too dark. Make sure to scrape the bottom of the pot when stirring so any browned bits get mixed back into the onions and do not burn.
Uncover and continue to cook, stirring occasionally at first and then more frequently once the onions start to brown, until the onions are a rich caramel brown color, 30 to 40 minutes more. Reduce the heat as needed if the bottom of the pan is getting too dark. Make sure to scrape the bottom of the pot when stirring so any browned bits get mixed back into the onions and do not burn.
3
Step 3
Remove the pan from the heat. Add 1/3 cup water, scraping the bottom of the pan until almost all of the water has been absorbed. Add 1 tablespoon sherry vinegar or red wine vinegar, 1 tablespoon fish sauce or soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1/2 teaspoon granulated sugar. Stir to combine. Let cool for 10 minutes.
Remove the pan from the heat. Add 1/3 cup water, scraping the bottom of the pan until almost all of the water has been absorbed. Add 1 tablespoon sherry vinegar or red wine vinegar, 1 tablespoon fish sauce or soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1/2 teaspoon granulated sugar. Stir to combine. Let cool for 10 minutes.
4
Step 4
Transfer the mixture to a large bowl. Add 1 (16-ounce) container sour cream and stir to combine. Cover and refrigerate for at least 2 hours or preferably overnight. Taste and season with more kosher salt and black pepper as needed. Finely chop 1 large bunch fresh chives until you have about 2 tablespoons and sprinkle over the dip. Serve with ridged potato chips or crudité.
Transfer the mixture to a large bowl. Add 1 (16-ounce) container sour cream and stir to combine. Cover and refrigerate for at least 2 hours or preferably overnight. Taste and season with more kosher salt and black pepper as needed. Finely chop 1 large bunch fresh chives until you have about 2 tablespoons and sprinkle over the dip. Serve with ridged potato chips or crudité.
French Onion Dip
The Kitchn (Rachel Perlmutter)
16
servings
0
per serve
0
minutes
A rich, savory dip made with deeply caramelized onions, sour cream, and umami-packed seasonings. Perfect for chips or crudité at parties and gatherings.
american
french-inspired
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Lid
Wooden spoon or spatula
Knife
Cutting board
Large bowl
Large high-sided skillet or dutch oven
Instructions
1
Step 1
Halve, peel, and thinly slice 2 1/2 pounds yellow onions from root to tip (about 8 cups). Heat 1/4 cup olive oil in a large, high-sided skillet or Dutch oven over medium heat until shimmering. Add the onions, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine. Cover and cook undisturbed for 5 minutes. Stir, cover again, and cook for 5 minutes.
Halve, peel, and thinly slice 2 1/2 pounds yellow onions from root to tip (about 8 cups). Heat 1/4 cup olive oil in a large, high-sided skillet or Dutch oven over medium heat until shimmering. Add the onions, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine. Cover and cook undisturbed for 5 minutes. Stir, cover again, and cook for 5 minutes.
2
Step 2
Uncover and continue to cook, stirring occasionally at first and then more frequently once the onions start to brown, until the onions are a rich caramel brown color, 30 to 40 minutes more. Reduce the heat as needed if the bottom of the pan is getting too dark. Make sure to scrape the bottom of the pot when stirring so any browned bits get mixed back into the onions and do not burn.
Uncover and continue to cook, stirring occasionally at first and then more frequently once the onions start to brown, until the onions are a rich caramel brown color, 30 to 40 minutes more. Reduce the heat as needed if the bottom of the pan is getting too dark. Make sure to scrape the bottom of the pot when stirring so any browned bits get mixed back into the onions and do not burn.
3
Step 3
Remove the pan from the heat. Add 1/3 cup water, scraping the bottom of the pan until almost all of the water has been absorbed. Add 1 tablespoon sherry vinegar or red wine vinegar, 1 tablespoon fish sauce or soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1/2 teaspoon granulated sugar. Stir to combine. Let cool for 10 minutes.
Remove the pan from the heat. Add 1/3 cup water, scraping the bottom of the pan until almost all of the water has been absorbed. Add 1 tablespoon sherry vinegar or red wine vinegar, 1 tablespoon fish sauce or soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1/2 teaspoon granulated sugar. Stir to combine. Let cool for 10 minutes.
4
Step 4
Transfer the mixture to a large bowl. Add 1 (16-ounce) container sour cream and stir to combine. Cover and refrigerate for at least 2 hours or preferably overnight. Taste and season with more kosher salt and black pepper as needed. Finely chop 1 large bunch fresh chives until you have about 2 tablespoons and sprinkle over the dip. Serve with ridged potato chips or crudité.
Transfer the mixture to a large bowl. Add 1 (16-ounce) container sour cream and stir to combine. Cover and refrigerate for at least 2 hours or preferably overnight. Taste and season with more kosher salt and black pepper as needed. Finely chop 1 large bunch fresh chives until you have about 2 tablespoons and sprinkle over the dip. Serve with ridged potato chips or crudité.
vegetariansnackappetizerparty foodgame day / sports nightdips & spreads
Nutrition
Provides moderate calories from sour cream and olive oil with some vitamins from caramelized onions but is high in saturated fat and sodium from dairy and seasonings.
| Calories | 105 kcal |
| Energy | 439 kJ |
| Protein | 1 g |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 20 mg |
| Carbohydrate | 5 g |
| Sugars | 3 g |
| Dietary Fibre | 1 g |
| Sodium | 178 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
