French Onion Dip
A fun fact about us is…we’re in a committed relationship with that sour cream and onion chip dip that you make by dumping a packet of soup mix into sour cream. However, we’ll admit that it’s not the most highbrow thing to serve to a crowd, so we gave it a little makeover. Enter our take on French onion dip, which is made with deeply savory caramelized onions and tastes just as obsession-worthy as the original (but with a little more class).
This recipe calls for julienned onions—aka long, thin matchsticks—but don’t be intimidated by the cheffy term. It’s a simple (albeit fancy-sounding) technique. Wondering what the difference between julienned and sliced onions is? Easy: When you julienne an onion, you make cuts from pole to pole (aka the root and stem ends), slicing parallel to the fibers of the onion. When you slice an onion, you make cuts perpendicular to the fibers, or orbitally through the middle of the root and stem.
3 tablespoons extra-virgin olive oil
2 large yellow onions, julienned
Kosher salt and freshly ground black pepper
2 cups sour cream
2 tablespoons mayonnaise
Chopped fresh chives, to garnish
Potato chips, to serve
1. In a large skillet, heat the olive oil over medium heat. Add the onions and season with 1½ teaspoons salt. Cook, stirring frequently, until the onions begin to soften and shrink down, 8 to 10 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until the onions are deeply caramelized, 25 to 30 minutes. (If you notice the onions look like they’re starting to burn or take on too much color, you can deglaze the pan with a few tablespoons of water, stirring to loosen up the browned bits on the skillet.) Set the onions aside to cool.
2. In a large bowl, mix together the sour cream, mayonnaise and cooled onions until well combined. Transfer to a serving dish and garnish with chopped fresh chives and freshly ground black pepper. Serve with potato chips for dipping.