Caramelized French Onion Dip

5 from 5 votes

Cook Time40

Total Time40

Course: Appetizer

Servings: cups

Calories: 413kcal

Author: Good Dinner Mom

2 large yellow onions, finely chopped
2 Tablespoons olive oil, or other mild oil
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 and divided

In a large thick-bottomed skillet over medium heat sauté the 2 chopped onions in 2 Tablespoons 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 minced 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 ¾ cup sour cream, ¾ cup yogurt, 3 to 4 teaspoons onion powder, ½ teaspoon salt and ½ teaspoon 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 1 teaspoon lemon juice at this time, to taste, as well. Add fresh chopped 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.