A loves french onion dip: the gnarly, plastic-y “helluva good” brand french onion dip in a can. I can barely stand to look at the stuff, not to mention taste it. The label includes about 57 chemicals and “powdered” flavoring. Needless to say, I don’t buy it unprompted. When I saw an article in December Food & Wine, where they suggest several different themes for parties and accompanying menus, I jumped on one that called for a homemade onion dip. It was simple enough, just caramelize some onions and mix with sour cream and cream cheese. I’d rather spend 10 minutes making this than ever buy the canned stuff again.
Grocery list (adapted from the original): 2 large onions, worcestershire sauce, 4oz softened cream cheese (half a block), 3/4 c sour cream, handful parsley, butter.
Start by thinly slicing the onions. Heat 2T butter in a dutch oven over medium heat, then add the onions.
Cook, stirring frequently, until onions are golden, about 20 minutes. Add a couple tablespoons water, and stir until the liquid cooks out. Remove from heat.
When the onions have cooled, move them to a cutting board and chop finely. Stir them into the sour cream and cream cheese.
Add about 1/4 cup finely chopped parsley, a couple dashes worcestershire, and season with salt and pepper. I also added a pinch of dried red pepper flakes for kick. Refrigerate until ready to serve - with lots of salty potato chips on the side.
November 23rd, 2008 at 11:13 pm
That looks so good! You have cream cheese listed twice at first, how much sour cream vs. cream cheese should I add?
November 24th, 2008 at 10:24 am
Good catch! I was watching football when I blogged this last night, so I wasn’t paying attention
I have corrected the post - I meant 4oz cream cheese and 3/4 cup of sour cream. Sorry for the confusion…
KT
May 9th, 2009 at 2:38 pm
gotta say: i am a freak for sour cream and Breakstones Reduced Fat is sooo good in recipes.