Description
This French Onion Dip is the perfect game night or party appetizer. You can keep it classic or make it lighter with Greek yogurt.
Ingredients
Units
Scale
- 2 tbsp avocado oil (or other cooking oil)
- 2-3 medium-large sweet or yellow onions, sliced into half moons* (3 cups sliced)
- 1/2 tsp sea salt
- 1/2 cup of water (or as needed)
- 2-3 cloves of garlic, minced or pressed
- 1 cup sour cream (or cream cheese)
- 1/2 cup Greek yogurt
- 1/2 tsp worcestershire sauce (or tamari)
- 1/2 tsp onion powder
- 1/2 tsp coarsely ground black pepper
- 1/4 tsp sea salt or to taste
- 1 tbsp each finely chopped fresh parsley and chives (plus more for garnish)
- Everything bagel seasoning for garnish (optional)
Instructions
- Heat the avocado oil in a large skillet over high heat.
- Add the sliced onions and sea salt to the skillet. Toss to coat well with the oil and cook for 5 minutes on high.
- Lower the heat to medium and continue cooking stirring every 3-5 minutes or so. If you stir the onions too often, they won’t have enough time to caramelize properly. The whole process will take 45-50 minutes.
- At the 30-minute mark, the onions should be reduced and you should be able to see lots of caramelization happening. At this point, the onions start to stick so add a splash of water to deglaze the pan.
- Continue cooking, stirring, and adding more water as needed for another 15-20 minutes.
- The onions are done when they’re golden brown and visibly caramelized. Add the minced garlic for the last 1-2 minutes of cooking.
- Add one last splash of water to get all the bits stuck to the pan and allow the water to evaporate before transferring the onions to a bowl to cool.
- Allow the onions to cool for 10-15 minutes before mixing them with the rest of the ingredients.
- Into a medium bowl add the caramelized onions (reserve 1-2 tablespoons for garnish), sour cream, greek yogurt, Worcestershire sauce, onion powder, black pepper, sea salt, parsley, and chives.
- Mix everything together until combined, taste, and adjust the seasoning to taste.
- Serve with chips of your choice (I highly recommend salty truffle potato chips!).
Notes
Serving: The dip is best served cool. If you keep it in the fridge for 1-2 hours, it will thicken up but you can also serve it right away if you don't have time to wait.
Storing: Store any leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size:
- Calories: 158
- Sugar: 3.9 g
- Sodium: 222.8 mg
- Fat: 13.3 g
- Saturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 6.9 g
- Fiber: 0.7 g
- Protein: 3.6 g
Keywords: french onion, dip