FRENCH ONION DIP
Provided by Guy Fieri
Time 2h30m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
- Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.
FRENCH ONION DIP PIZZA
Yield serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Place a large skillet over medium heat with the EVOO. Add the onions to the pan and gently cook, stirring occasionally, until the onions are soft and deep golden brown, about 25 minutes. Stir in the garlic for the last 8 to 10 minutes of cooking time.
- While the onions are cooking, stretch out the pizza dough to the size of the pan. Transfer the dough onto the pan, brush with a little EVOO, bake until set and very light golden brown, about 15 minutes.
- When the onions are ready, season with salt and pepper and stir in the crème fraîche or sour cream. Spread this mixture over the prebaked pizza crust. Sprinkle the three cheeses and thyme over the pizza and return it to the oven. Bake until the top is golden brown and the cheese is bubbly, about 10 minutes.
FRENCH ONION DIP
Steps:
- In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4-inch pieces. Set aside to cool to room temperature.
- In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Garnish with chives and serve with potato chips.
CARAMELIZED FRENCH ONION DIP
My family loves French onion dip but I find most recipes made from fresh onions tend to be very sweet. By adding the beef bouillon and Worcestershire sauce, it deepens the flavors and slows the caramelization of the onions. The result is a savory dip that goes great with veggies, crackers, and chips. Enjoy!
Provided by CJ
Categories Dips and Spreads
Time 2h10m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 4.7 g, Cholesterol 12.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 217.2 mg, Sugar 1.7 g
HOMEMADE FRENCH ONION DIP
Chopped onion, garlic, Worcestershire sauce, sour cream... yummy! I used to make this for post-church food, and everyone loved it. It's way better than the pre-made tubs or making it from a packet mix. In case you didn't know, French onion dip goes very nicely with potato chips (ridged potato chips seem to work best.) Or, if you prefer to maintain the illusion that this dip is healthy, you can eat it with carrot sticks and celery. Enjoy!
Provided by goodcupocoffee
Categories Dips and Spreads
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Melt butter in a large skillet over medium heat. Add onions and salt; cook, stirring often, until soft, about 20 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat.
- Add Worcestershire sauce and stir to scrape up any brown bits from the bottom of the pan. Transfer to a small bowl and let cool to room temperature, 10 to 15 minutes.
- Stir sour cream, mayonnaise, cayenne, and black pepper together in a serving bowl. Stir in the cooled onions. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 3.8 g, Cholesterol 20.8 mg, Fat 12.7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 5.9 g, Sodium 307.5 mg, Sugar 1.2 g
FRENCH ONION PIZZA AU GRATIN
I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays. This recipe combines classic onion soup ingredients with everyday pizza staples. -Bonnie Long, Lakewood, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 14
Steps:
- In a large skillet, saute onion with brown sugar in 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in vinegar and garlic. Remove from the heat; add bourbon if desired. Continue cooking until liquid is nearly evaporated., In another skillet, saute mushrooms in remaining oil until tender; add roast beef and heat through., Place crust on a pizza pan; spread with French onion dip. Layer with mozzarella cheese, onion mixture, red pepper, mushroom mixture and Gruyere cheese., Bake at 425° for 10-15 minutes or until cheese is melted. Sprinkle with rosemary.
Nutrition Facts : Calories 327 calories, Fat 15g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 585mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
FRENCH ONION SOUP PIZZA
Make and share this French Onion Soup Pizza recipe from Food.com.
Provided by MARIA MAC
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Add butter to skillet over medium heat. Once butter has melted, add onions, garlic, a good sprinkling of salt and pepper, and thyme. Allow onions to sweat down for about 10 minutes, then stir and let continue to sweat another 5 minutes.
- Add wine and beef broth, simmering about 5-10 minutes or until wine starts to oxidize and turn brown. When onions are cooked through, drain and save the broth and wine mixture.
- Add flour to wine and broth and boil mixture about 10 minutes it should be significantly reduced toabout 1/4 of what you started with.
- Remove from heat and add cream.
- Shape pizza dough into 10-12 inch diameter, 1/4 inch thick disk.
- Put reduced sauce on dough.
- Top with onions and then layer with chunks of Gruyere. Bake at 325 degrees on a middle to lower middle rack for about 15 minutes, checking to make sure the Gruyere doesn't burn.
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FRENCH ONION PIZZA – ERICA'S RECIPES
From ericasrecipes.com
5/5 (2)Total Time 1 hr 45 minsCategory Main CourseCalories 744 per serving
- Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add the onions and sugar and cook on medium until they start to talk to you. Lower the heat to low and cook slowly, stirring occasionally, for about 45 minutes or until the onions are very soft and caramelized.
- While the onions are cooking, roast the bell pepper. Turn on the oven broiler. Roast the pepper right under the heat for 20 minutes, turning a quarter turn every 5 minutes. Remove from the oven and seal in a ziploc bag to steam.
- Turn up the heat on the onions to medium-high. When they start to sizzle a bit, add the sherry and cook 3 minutes to deglaze the pan and boil off most of the liquid. Remove from the heat and set aside. Season with a pinch of kosher salt.
FRENCH DIP PIZZA RECIPE | MYRECIPES
From myrecipes.com
Total Time 1 hr
- Prepare the Cheese Sauce: Whisk together flour and 1/2 cup milk in a bowl until smooth. Heat remaining 1 1/2 cups milk in a saucepan over medium-high until just simmering. Whisk in flour mixture, and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat; whisk in cheeses, salt, and garlic powder. Cool to room temperature, about 15 minutes.
- Prepare the Au Jus: Heat stock and bouillon in a small saucepan over high. Bring to a boil, and cook until reduced to 1 cup, 5 to 6 minutes. Whisk in soup mix, and boil, whisking often, until smooth, about 1 minute. Let stand 5 minutes. Strain; discarding any solids.
- Prepare the Pizza: Preheat oven to 500°F; place a pizza stone in oven to preheat. Heat 1 1/2 tablespoons of the oil in a large skillet over high. Add onion; cook, stirring occasionally, until lightly browned, about 2 minutes. Lower heat to medium. Sprinkle onions with salt, and cook, stirring often, until browned and softened, 8 to 10 minutes. Remove from heat; cool slightly.
- Roll dough out on a lightly floured surface into a 14-inch circle. Sprinkle cornmeal on preheated pizza stone. Place rolled dough on stone. Working quickly, spread 3/4 cup of the Cheese Sauce on dough leaving a 1-inch border. Top with roast beef, folding slices slightly to create height. Top with onions, and arrange provolone slices in a circle pattern.
FRENCH ONION DIP PIZZA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 2 mins
- Add the onion and garlic to the pan and gently cook, stirring occasionally, until the onions are soft and deep golden brown, about 25 minutes
FRENCH ONION PIZZA RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 1 hr 5 mins
- In a large skillet, heat olive oil and butter over medium-high heat. Stir in onions, salt, pepper and sugar. Cook until onions are caramelized, about 20-25 minutes.
- Add in beef broth, sherry, Worcestershire sauce and thyme sprigs and cook for 5 minutes or until liquid is evaporated. Remove from heat and set aside.
- Stretch prepared pizza dough into a round (about 12 inches in diameter) place onto a lightly greased pizza pan. Place slices of Swiss cheese on the dough, leaving a 1-inch border for the crust. Distribute the caramelized onion mixture evenly over the cheese slices. Sprinkle with grated Gruyere and Parmesan and bake for 20 minutes.
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