A long time ago my cousin asked me to make my French onion dip for her son’s first birthday party because she loves it. That party is tomorrow, so today I made the dip. It’s always best to make it a day or two before it’s needed so it can sit in the fridge and the flavors can become one. Plus, it takes 3+ hours to cook the onions the way they need to be cooked.
First, you
want to find some sweet onions preferably. I usually choose Vidalia’s, shallots
and red onions, and mix them together. This time I chose to use only Vidalia’s
because they were on sale. They ended up being incredibly fresh, which in turn
made them hard to cut, (I cried the whole time).
Onions
should be cut depending on what they are being used for. Because I want to
sauté them for awhile, the best way to cut them is to cut the onion in half,
and the cut from the core in slices as pictured in the slideshow above. If you
cut them the other way, you will have half-circles and that is more of a
salad-cut and not what is desired for this recipe.
When the
cutting is finished, it’s time to sauté. Start with a hot pan and a small
amount of vegetable oil, only enough to get it going. The onions will release
what seems like a lot of liquid so a lot of oil is not needed. Let the onions
cook until the liquid is gone, and the onions turn an amber color. Depending on
how long they cook, depends on the color they end up being.
When they
reach the desired color, take them off the heat, transfer to a heat-safe bowl
and put them in the fridge. When they are cooled, I always cut them up a little
bit, which makes them easier to scoop later.
Then mix
into sour cream, and that’s it. You can add Worcestershire sauce or mayonnaise
if you like, but I don’t personally like it. If serving to a party of people,
garnish with thinly sliced green onions to give it a pop of color. I usually
like Wavy Lays potato chips but any type of chip will do. My friend likes
pretzels.
Hopefully
the pictures above help and give an idea of what the onions need to look like.
Please comment and let me know what you think if you try this recipe. Happy cooking!
