French Onion Dip

The French Onion Dip, didn’t actually originate in France, but in good old USA. So why is it called French Onion? The original recipe used French Onion Soup Mix with sour cream and cream cheese added. Would you believe this was popularised in 1954 and has been popular ever since. Usually served with potato crisp and various crudités, this tasty concoction is also known as California Dip.

I love dips, but not very fond of store bought French Onion, because they don’t really taste like onions. Onions, like leeks have to be cooked slow to get that unmistakable deliciously savoury goodness. And don’t worry about onion breath, because once onions are cooked the pungency is gone.

What you need to make French Onion Dip

• Pantry and Fridge – Brown Onions, Bay Leaf, Salt and Pepper,Cooking Oil,CreamCheese,Sour Cream,Mayonnaise, Grated Cheese(whatever you have or a mixture) and Bread Crumbs. I sometimes use leeks, in place of onions and it’s just as delicious.Note the quantities for the sour cream and cheeses are just a guide. There is a bit of wiggle room in this recipe so go with what you have and what’s tasty to you.

Easy does it..

• Caramelise the onions on medium heat until soft and jammy.
• Add Cream Cheese Sour Cream and Mayonnaise. Season with cracked pepper.
  
• Sprinkle with grated cheese and bread crumbs and bake for 15 minutes or until golden.
• Serve with crusty baguettes, potato crisps or a variety of crudités.

If you do make this recipe, let me know how you went via the comments section below. I would love to hear from you. And if you want other dip ideas here’s a favourite in my Trio of Persian Dips.

French Onion Dip

Recipe by acmowlai

0.0 from 0 votes

Course: StarterCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

5

minutes

Cooking time

40

minutes

Creamy Cheesy Ultra Tasty French Onion Dip

Ingredients

• 4 Brown Onions, peeled and sliced finely

• 1 teaspoon minced Garlic or Garlic Powder

• 1 Bay Leaf

• Pinch of Salt

• 1 tablespoon Cooking Oil

• 200 ml Sour Cream

• 100 ml Cream Cheese

• 100ml Mayonnaise

• Cracked Pepper

• 1/4 cup Grated Cheese, any variety like Cheddar, Tasty, Mozzarella or combination

• 4 Tablespoons Bread Crumbs

Directions

• Place sliced onions in a pan together with cooking oil and a pinch of salt. Cook on medium heat until caramelised and jammy about 15-20 minutes, while stirring now and again. Add garlic in the last 5 minutes of cooking. Do not allow the onions to burn. Remove bay leaf and discard. Set aside to cool slightly.
• Mix together cream cheese, sour cream and Mayo in a bowl. Season with a bit of cracked pepper. Add this to the caramelised onion and mix together. Place the mix in an ovenproof dish. Sprinkle grated cheese and bread crumbs on the top
• Preheat oven to 175°C.
• Bake or broil for 15 minutes or until heated through and top is melty and golden. Serve straight away with sliced baguettes, various crudités or potato crisps.

Notes

• The recipe can be made ahead up to step 2. Store in the fridge until ready to cook.