French onion dip scratch made from deeply caramelized onions is double chef's kiss good.
Keyword Comfort Food, Dip, Onions, Party Food
Prep Time 30minutes
Cook Time 5minutes
Resting Time 4hours
1large onioncut into small slices
1clovegarlicgrated or finely minced
½tspkosher saltplus more if needed
½tspblack pepperplus more if needed
Set a medium skillet over medium-low heat. Place butter in the pan and let it melt. Once the butter has half melted, add the onions to the pan and stir to coat with butter. Add a big pinch of salt. Cook over medium-low heat for about 30 minutes. Towards the beginning of cooking, stir every 2-3 minutes. As the onions start taking on more color around the 20-minute mark, stir every 30 seconds to a minute. In the first 15 minutes, the onions will just give up water and not take on any browning. If your onions start browning before this time, reduce the temperature under your pan a bit. At about 15 minutes a few onions will start showing signs of light browning. By 20 minutes, most of the onions will take on more color around the edges. Keep stirring more frequently at this point as the caramelization will go faster. By 25 minutes the onions will take on a deep caramelized color around the edges and by 27-30 minutes, most of the onions will be a deep brown. At this point, take the onions off the heat.
Add the grated or finely minced garlic clove to the pan and stir to mix with the onions. The heat remaining in the pan will cook the garlic without burning it. Then set the onions and garlic aside to cool.
In a medium bowl, combine mayonnaise, sour cream, Worcestershire sauce, lemon juice, and salt & pepper. Strip the leaves off of the thyme sprigs and add them to the mixture. Stir well to combine.Then add your cooled onions to the mixture and stir well.
Store the dip in an air tight container in the refrigerator for at least 4 hours, but overnight is best. Then serve with your favorite chips! Or on a sandwich. Or as a dip for French fries!
I like to slice the onions into 1/6 semi-spheres. To do this, cut the onion in half, root to top. Peel. Then each half into thirds lengthwise keeping the root in tact. Then cut into about 1/4-inch slices.
To grate the garlic, I like to use my trusty microplane grater.
Use full-fat mayonnaise and sour cream for the best texture and flavor.