Real French Onion Dip

Sometime last month Aaron and I were invited to a late night barbeque. As is always the case, we asked what we could bring. The reply was French onion dip. Not being one who likes to purchase when I can make for potlucks, I was ready to tackle it even with not much time prior to the event.

I had saved a recipe just for an occasion such as this and I was very pleased with the results. This is best made a day ahead of time, but it can work well even a few hours ahead. I made a half recipe of the original, but I am posting the full one below. Either way it's easy and worth your time as it is so much better than the stuff you get at the store. Promise.

Real French Onion Dip from Serious Eats:

Makes about 2 cups

2 tsp. sugar

3 large yellow onions, finely diced (about 1 qt.)

1 Tb. butter

¼ tsp. baking soda

Kosher salt and freshly ground black pepper

½ c. water

¾ c. sour cream

½ c. mayonnaise

1 tsp. lemon juice

½ tsp. Worcestershire sauce

½ oz. finely grated Parmesan cheese

1 Tb. finely sliced chives (I used green onion since I had it on hand)

Heat sugar in a 12” stainless-steel skillet over medium-high heat until completely melted and light brown, about 3 minutes. Immediately add onions and stir with wooden spoon to coat onions in sugar. Add butter, baking soda, 1 teaspoon salt, and a few grinds black pepper. Toss to combine. Cook, shaking pan occasionally until onions release all their liquid and brown coating builds up on bottom of pan, 6 to 8 minutes.

Add 2 tablespoons water shake pan while scraping with wooden spoon to deglaze brown bits from bottom of pan. Continue cooking, shaking occasionally until coating begins to build up again, 3 to 5 minutes. Repeat deglazing and cooking steps three more times until all water is used up and onions are deep brown. Transfer to medium mixing bowl and allow to rest at room temperature for 5 minutes.

Add sour cream, mayonnaise, lemon juice, parmesan, and Worcestershire and whisk to combine. For smoother texture, run through blender or food processor. I did not do this step as I felt it was fairly smooth on its own. Chill in a sealed container for at least 1 hour and up to 5 days (flavor will improve with time). Spoon into a bowl, sprinkle with chives, and serve with chips.

This was a big hit and went well with the burgers and other snacks.