This Is The Best Homemade French Onion Dip Recipe And So Easy To Make

FRENCH ONION DIP FROM SCRATCH

Steps:

• Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
• Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

HOW TO MAKE FRENCH ONION DIP

Steps:

• Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together very well until completely uniform. Taste with a chip and adjust seasonings if necessary.
• Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften. Store in the refrigerator for 5-7 days.

HOMEMADE FRENCH ONION DIP

Steps:

• Melt the butter in a fry pan over medium heat.
• Add the onions, salt, pepper, onion powder and cayenne pepper. Cook for 5 minutes, stirring. Then reduce the heat to medium low and cook for 20 to 25 minutes, stirring occasionally. The onions should be sweet and golden. Remove from stove and allow to cool.
• Place the cream cheese, sour cream and mayo in a bowl, mix until smooth (use microwave in 10 sec bursts if needed to assist)
• Add the caramelised onions. Mix until just combined. Refrigerate at least 2 hours to allow flavours to develope, overnight is better!
• Serve at room temperature, garnished with chopped chives if desired. Best served with crinkle cut plain potato chips!

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.

FRENCH ONION DIP

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.

HOMEMADE FRENCH ONION DIP

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.

EASIEST OF ALL FRENCH ONION DIP!

Steps:

• Combine sour cream, beef bouillon granules, and instant minced onion.
• Refrigerate for 30 minutes.
• Stir and enjoy!

BEST EVER FRENCH ONION DIP!!

Steps:

• In a medium saute' pan, heated over medium heat, add oil and onions.
• Caramelize the onions in oil; they will be completely browned and be reduced in size by about half.
• This will take about 30 minutes, stir occasionally Meanwhile, in a medium bowl, stir together all the rest of the ingriedents After the onions are caramelized, remove them from heat and cool them (I never can wait to cool them, but they really should be because the dip will not be as thick and creamy if they are not) Stir the onions into the sour cream mixture; let chill for atleast 8 hours before serving.