French Onion Dip
A party pleaser, homemade French onion dip goes great with chips, pretzels, and veggies.
Pretzels and French onion dip are a classic in our house! This low-salt version is a fancy homemade twist on the classic.
Just the Recipe | 2 1/2 Cups
2 large yellow onions
2 cloves garlic
1 1/2 C. Sour Cream
3/4 C. Mayonnaise
1/4 C. Dry Sherry
From the pantry:
Olive Oil
Kosher Salt
Pepper
Granulated Garlic
Skillet | Medium Heat
Steps:
Dice the onions into a small chop.
Mince garlic and set aside.
Heat 2 Tbs. olive oil in pan on medium heat. Add the onions. Season with 1/4 tsp. salt and a few grinds of fresh black pepper. Sprinkle with garlic powder (about 1/2 tsp.). Stir.
Cook slowly over medium to med-low heat for about 20 minutes until the onions are golden brown.
Add the garlic and cook for 60 seconds.
Add the sherry and let it bubble down and reduce into the onions. Turn off the pan and set aside.
Measure the sour cream, mayonnaise, 1/2 tsp. salt, 1/4 tsp. pepper into a mixing bowl. Add the onions and stir.
Allow to sit over night in the refrigerator. Stir again before serving.
Serve with pretzels, chips, and veggies!
Kitchen Acumen Tips:
Growing up, this dip was at every family event. My Grandfather and Uncles used the spice packet from the store mixed into cream cheese. I’d been buying a pre-made version which was quite good. But when we needed to shift our diet to be lower in salt and preservatives, I played with making my own version. The garlic and sherry add a great depth of flavor that this dip needs since it’s low on salt. The salt measurements above are suggestions. Sometimes I use even less and add more garlic.
The color of the onions will slowly change the dip to a gorgeous creamy gold color. Allow the dip to sit over night and stir well before serving for the flavors to really meld and the color to permeate the cream.
Substitute the sour cream for Greek yogurt for a tangier, healthier option
Adjust to your tastes. Skip the black pepper and additional granulated garlic if you don’t like it as spicy.
If you have leftover dip, smother thick white fish or chicken breasts with the dip and bake in the oven. It’s so, so good!
Save your Talenti containers! I recycle all containers except for Talenti’s. They are perfect for storing pre-cut veggies, dips, soup, salad, basically anything!
