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French Onion Dip

The American party dip made the slow way: onions cooked down in butter until deeply sweet and brown, then folded through cold sour cream with a little mayonnaise and Worcestershire. Chill it so the flavours settle, then scoop with ridged crisps.

SnacksMainsPescatarianUnder 400 kcal
40 min10 prep · 30 cookEasy248 kcalper serving
French Onion Dip

Instructions

  1. Peel and finely dice 1 onion, pieces no bigger than 3 mm, so they melt into the dip rather than sitting in it.
  2. Melt 1 tsp of butter in a small frying pan over medium-low heat. Add the diced onion and 0.25 tsp of the salt, stir to coat, and cook gently for 25-30 minutes, stirring every couple of minutes and scraping the brown film off the pan base. Splash in a tablespoon of water whenever the pan looks dry or dark. The onions are ready when they are deep golden brown, sticky and reduced to about a third of their volume.
  3. Tip the onions onto a cold plate and spread them out to cool completely, about 15 minutes. Warm onions will thin the sour cream and split the dip, so do not rush this.

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Per serving

248kcal
9gprotein
33gcarbs
10gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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