French Onion Dip
- Yield 4
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
French Onion Dip is a appetizers recipe on Avoteb. The yield on the card is 4. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons butter or olive oil
- 3 medium yellow or white onions, peeled and diced
- 2 cloves garlic, minced
- 1 1/2 cups light sour cream (or plain Greek yogurt)
- 2 teaspoons chopped fresh chives
- 2 teaspoons Worcestershire sauce, to taste
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
Method
In a large heavy-bottomed stockpot or sauté pan, melt the butter over medium-a hot burner. Tip in the onions and sauté, stirring every 2-3 minutes for about 30 minutes, or until the onions are caramelized to a deep golden brown color. (If the bottom of the pan starts to burn, just add in a tablespoon or so of water at a time.)
Tip in garlic and sauté for 1-2 minutes, until fragrant. Lift from heat and move the onion mixture to a medium mixing bowl. Refrigerate for 15-20 minutes or until the onions reach room temperature.
Keep nearby a few tablespoons of the onion mixture, which the cook will use later as a topping. Tip in the remaining ingredients to the bowl of caramelized onions, and stir until evenly combined.
Taste and season with additional salt and pepper and extra Worcestershire, if need be.
Plate while it is hot, topped with the reserved caramelized onions and extra chives, if desired. Or cover and refrigerate for up to 3 days.
