French Onion Dip
This recipe delivers a classic French onion dip, featuring deeply caramelized Vidalia onions and shallots. These sweet, savory aromatics are folded into a creamy base of sour cream and mayonnaise, seasoned with Worcestershire and celery salt. The dip requires patient cooking for optimal flavor development and benefits from chilling to allow the ingredients to meld beautifully.
Equipment
- 1 Large Saute Pan Preferably heavy-bottomed for even caramelization.
- 1 Medium Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula For stirring and folding.
Ingredients
Main
- 2 tablespoons canola oil
- 1 tablespoon butter
- 2 Vidalia onions sliced into 1/4-inch rings (about 4 cups)
- 2 large shallots sliced into 1/8-inch rings (about 1/2 cup)
- 2 cups sour cream
- 1 cup mayonnaise
- 1 teaspoon celery salt
- 1 teaspoon Worcestershire
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Instructions
- In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
- Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.
Notes
The key to exceptional French onion dip lies in the caramelization of the onions and shallots. Employ a low heat and be patient; this slow process allows the sugars to develop deeply, yielding a rich, sweet, and complex flavor. A heavy-bottomed pan is crucial for even cooking without scorching. Ensure the caramelized onions are fully cooled before folding them into the dairy base to prevent the dip from separating or becoming watery. Chilling the dip for at least an hour, or even better, overnight, is non-negotiable. This resting period allows the flavors to meld and deepen, transforming a simple mixture into a harmonious and incredibly savory condiment.