Pan-Fried Onion Dip

Homemade French Onion Dip

Mmm, more dip! Since we’re heading into the start of the football season, it’s likely that you’ll be seeing an increase in appetizer-style food over here. While my heart belongs to chocolate, butter and sugar, when not eating dessert there are few things that I love more than appetizers and dips. I waxed poetic about it last week when we chatted about Artichoke Spinach Dip, so I won’t repeat myself here, but suffice it to say I’m a sucker for good dips. And this is better than good. This is hide-it-and-the-potato-chips-from-everyone-else-so-I-can-have-it-all-to-myself kind of amazing. If you think French onion dip from a plastic tub is good, you’re going to go out of your mind over this. Make sure you pencil it in for one of your game day menus!

Onion Dip

The biggest flavor booster here is the caramelized onions, so make sure you get them nice and brown. This dip is best served at room temperature, so if you make it ahead of time and refrigerate it (which you can totally do) just give it enough time out of the fridge to take the chill off and get it back to a great dipping consistency (I’d say about 30 minutes). I think this is a perfect dip for potato chips, but you could also serve it with pretzels, vegetables, pita chips, and the list goes on and on.

I’m planning on saving some of this to munch on while I toil away at my fantasy football draft (which is online since our league is spread out over multiple states). I’m certain it will bring me good luck. Look out, Baker’s Dozen is back with a vengeance! πŸ˜‰

Pan-Fried Onion Dip

One year ago: Potato Salad with Herbed Balsamic Vinaigrette

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Pan-Fried Onion Dip

Ingredients:

2 large yellow onions

4 tablespoons unsalted butter

ΒΌ cup vegetable oil

ΒΌ teaspoon ground cayenne pepper

1 teaspoon kosher salt

Β½ teaspoon ground black pepper

4 ounces cream cheese, at room temperature

Β½ cup sour cream

Β½ cup mayonnaise


Directions:

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.


2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.


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(Recipe from The Barefoot Contessa Cookbook)


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