For a robust compliment to the caramelized onions, this French onion dip uses sage, lemon juice and Greek yogurt to update the classic appetizer .
French onion dip was all the rage back in the late 60s and early 70’s. But the dip I remember as a little kid was premade in a container at the deli section of our supermarket. Next thing I knew, it was on the party table along with cheese balls, Vienna sausage appetizers and maybe a fondue pot. All my mom’s hip friends were there and some lady was singing from the nearby record player, asking Bill if he was ever going to marry her. Okay, I just lost everyone under 40 here. But retro is always in (tell me you’ve heard of a little show called Mad Men?) and this updated recipe for Caramelized French Onion Dip is a fresh version that kids of the 60’s through the twenty-first century will love.
When caramelizing the onions, make sure you cook them until they are just this side of burnt to get the smoky, sweet onion flavor.
This dip is great with crackers or fresh cut vegetables. But French onion dip is truly a star when paired with classic ruffled potato chips! Try something new by serving a dollop on top of grilled steaks or salmon.
Caramelized French Onion Dip
- 2 tablespoons olive oil or other mild oil
- 2 large yellow onions finely chopped
- 1 clove garlic minced
- ¾ cup sour cream regular or low-fat
- ¾ cup plain Greek yogurt also regular or low-fat (The Greek Gods is a good brand for this)
- 3 - 4 teaspoons dehydrated onion powder/granulates I ground dehydrated onions in my blender for a deeper flavor
- ½ teaspoon salt or to taste
- ½ teaspoon dried sage
- 1 teaspoon fresh lemon juice
- ¼ cup fresh chives chopped
- In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. A cast iron pan works well for this. Stir occasionally and cook over medium heat as the onions start to brown, about 30 minutes. Add the garlic clove at this time and continue to cook until the onions are dark brown and caramel in color, another 10 minutes. Remove from heat and let cool.
- As the onions cook, stir together the sour cream, yogurt, onion powder, salt and dried sage. Add the onion powder to taste. I pretty much used the full 4 teaspoons because the onion powder is what gives this that sweet French flavor. Add a bit at a time until it tastes the way you want it. Set aside until the caramelized onions and garlic have cooled to room temperature. Stir in the onions, adding lemon juice at this time, to taste, as well. Add chives, reserving 1 tablespoon to garnish on top, if desired.
- Pour into your serving bowl and chill for one hour. This dip is tasty at room temperature, so after it has married in the fridge for an hour, set it out to come to room temperature before serving.
Recipe is loosely adapted from 101 Cookbooks.