Caramelized French Onion Dip Recipes

KETO CARAMELIZED FRENCH ONION DIP RECIPE

Steps:

• Heat the butter in a large saute pan over medium heat. Add the onions and 2 tablespoons (29.57 milliliters) of beef bone broth. Saute for 25-35 minutes, adding another 2 more tablespoons (29.57 milliliters) (of broth after the first 10-15 minutes to keep the onions hydrated, and continue to saute until browned and caramelized. Reduce heat if they start to brown too much.
• Make a well in the center of the pan. Add the minced garlic and saute for about a minute. Once the garlic is fragrant and starting to brown, stir into the onions. Set the pan aside to cool to room temperature.
• Meanwhile, in a medium bowl, stir together the sour cream, softened cream cheese, molasses, fresh thyme, and sea salt, until smooth.
• Once the caramelized onions have cooled, stir them into the bowl. Add more salt to taste if desired. If you want a firmer dip, chill for at least 30 minutes.

FRENCH ONION DIP RECIPE

Steps:

• Chop the onions into large dice, about 1/2" pieces. Smaller pieces of onion are easier to scoop in the dip!
• Melt butter, in a large pan over medium-high heat. Add the onions, salt, pepper, onion powder, and garlic powder. Cook for 5 minutes, stirring.
• Reduce heat to low and cook for 25-40 minutes until golden brown and caramelized. The onions will shrink alot as they cook. Stir every 5-10 minutes, and once caramelized remove from stove and allow to cool. The secret to perfectly caramelized onions for this dip is to cook them on a low heat for a long time. They need time to brown, and high heat will burn them.
• In a large bowl, mix the caramelized onion mixture, Worcestershire sauce, and 2 cups sour cream. Mix well in a bowl, cover in plastic wrap, and chill in the fridge. Can be made a couple of days ahead.
• Serve with potato chips, fresh vegetables, or crackers. Garnish with fresh chives or green onions.
• Store leftovers in an airtight container, use within a week.

CARAMELIZED ONION DIP

Steps:

• Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
• Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.

CARAMELIZED FRENCH ONION DIP

Steps:

• Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
• Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
• Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.

CARAMELIZED ONION DIP

Steps:

• In a large skillet, heat the butter and olive oil over medium-low heat. Throw in the onions, garlic and thyme and cook, stirring occasionally, until the onions are golden brown and soft, 20 to 25 minutes. Stir in the brown sugar until melted. Continue cooking until very deep in color, 5 to 7 minutes more. Remove from the heat and let cool completely, about 20 minutes.
• In the bowl of a food processor, add the ricotta and sour cream and process until smooth. Season with salt and pepper, then add the chives, Worcestershire, 2 tablespoons of the parsley and three-quarters of the caramelized onions, reserving the rest for garnish. Pulse 5 or 6 times, until the onions are incorporated but still have some texture. Taste and adjust the seasoning as needed.
• Transfer the dip to a serving bowl. Top with the reserved caramelized onions and sprinkle over the remaining parsley. Serve with chips, carrots, radishes and sugar snap peas.

CARAMELIZED ONION DIP

Steps:

• Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
• Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.

SLOW-COOKER CARAMELIZED ONIONS

Steps:

• Add all ingredients to 5-qt. slow cooker. Cover, cook on high, stirring occasionally, until onions are browned and tender, about 5 hours. Uncover and cook 1 additional hour, or until most of the liquid has evaporated. Serve as desired. Refrigerate in airtight container., Freeze option: Freeze cooled onions in freezer containers up to 3 months. To use, thaw in refrigerator.

CARAMELIZED ONION DIP

Steps:

• In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Cool completely., In a small bowl, combine the sour cream, yogurt, onion powder and salt; stir in two-thirds cooked onions. Transfer to a serving bowl; top with remaining onions. Serve with chips and vegetables.