I was debating what recipe to post this week when I had a realization – surely there must be a day dedicated to chips and dips. And as luck (or delicious fate) would have it, March 23 is officially National Chip and Dip Day. That’s right – just a few days away!
Even better, this dip qualifies for some additional unofficial celebrations (in case you were wondering). March 5 is National Onion Dip Day, and November 16 marks National French Onion Dip Day. It seems like a lot of love for onion dip, which got me thinking – what’s the actual difference between onion dip and French onion dip?
After some research, I didn’t find a hard-and-fast rule. Both can be made with dehydrated onions or those classic soup mix packets (think Lipton’s Onion Soup & Dip Mix). There’s a slight tendency to call dips made with fresh onions ‘French onion dip,’ likely because French onion soup is traditionally made with fresh onions. But let’s be honest – it also just sounds fancier when you add ‘French’ to the name.
No matter what you call it, the secret to an amazing onion dip is caramelized onions. In this version, I use fresh sweet onions and shallots, cooked low and slow until they’re deeply golden and full of rich, sweet-savory flavor. This takes about an hour – but please, don’t rush this step. It’s worth every minute.
A couple of tips: Take the sour cream and cream cheese out of the fridge when you start cooking the onions. Letting them come to room temperature makes for a much smoother, easier-to-mix dip. Also, make the dip a day in advance so the flavors have time to develop – you’ll be glad you did.
This dip demands a sturdy potato chip. A thick-cut, kettle-style chip or one with ridges is ideal, since the dip itself is thick and luscious.
I originally made this for the Super Bowl, and given that the Eagles won, it might just become my lucky game-day dip. Here’s hoping I have a reason to make it again soon.
| Caramelized Onion & Shallot Dip | Print |
- 2 tablespoons unsalted butter
- 3 medium sweet onions, halved and thinly sliced
- 3 medium shallots, thinly sliced
- 1-1/2 cups sour cream, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 tablespoon and 1 teaspoon minced chives, divided
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- Garnish with minced chives
- Serve with sturdy potato chips
- In a five quart pot or Dutch oven, melt the butter over medium heat.
- Add the onions and shallots. Cook over medium heat, stirring occasionally for about 10 minutes or until softened. Turn the heat down to medium-low and cook, stirring occasionally, until golden and caramelized, for about 40 minutes to 50 minutes. Add ¼ cup of water as needed to prevent the onions and shallots from sticking. Do not rush this step.
- Remove the pot from heat and let onions and shallots cool slightly, about 15 minutes.
- Transfer the onions and shallots to a cutting board and coarsely chop.
- In a large bowl, mix the sour cream with the cream cheese, 1 tablespoon chives, onion powder and Worcestershire sauce until smooth.
- Stir in the onions and shallots. Season with salt and pepper.
- Transfer the dip to a serving bowl and sprinkle remaining 1 teaspoon of chives on top. Cover and refrigerate.
- This dip can be made up to a day in advance – it actually allows the flavors to develop.
- Remove from the refrigerator 30 minutes before serving. Serve with sturdy potato chips.
Source: Variation on recipe from Food & Wine
Leave A Comment