Homemade French Onion Dip.
YOU GUYS. This dip. There are no words.
Except that there will probably be about 700 of them by the time I get finished with this. Hashtag wordy girl problems.
So. Growing up, Mother Lovett was the queen of dips. My mom was not far behind. And we are not talking homemade dips. Like the dips in plastic tubs from the grocery stored adorned with delicious labels such as horseradish bacon, blue cheese, ranch and French onion. There were often three flavors open at any given time, one of which was probably expired (ML said it was cool though – this is the woman who had an unused bottle of soy sauce that expired in 1979… in 2008) and quite the array of chips stocked away in a kitchen cabinet. It wasn’t a trip to grandma’s unless chips and dip could be found on the counter! Duh. The late 80s and early 90s were made for chips, dip (was I allowed to say “heluva” on the dip container since it included a BAD WORD), figuring out how to have my own babysitter’s club without actually babysitting and kicking back in my jelly shoes.
2015 is all about chips, (homemade) dip, wishing I had that babysitter’s club years ago since I’m clueless and now have an actual baby and trying to figure out WTF people are doing in jelly shoes today. At least flat jelly shoes.
Now jelly heels? I can get behind.
Most normal people would serve stunningly vibrant, fresh and crisp vegetables with a rich dip like this. Like gorgeous purples and pinks and greens and oranges and… and…
I made some herby buttery baguettes! They’re dreamy. Addictive. It’s super hard to not eat four of them before they make their dip debut. Take said bread. Spread it with softened butter mixed with herbs and sea salt and broil until toasty. The butter kind of browns too. Try not to eat entire loaf. If you find it impossible, we are kindred spirits.
This is not my first trip into onion dip territory. I’ve made a full greek yogurt version before (complete with Mother Lovett’s dip obsession) and happen to make it often. And it’s great. It is exactly as it sounds – a delicious greek yogurt dip with caramelized onions.
This is DIFFERENT.
I caramelized these onions for an eternity. Or for like two hours. Actually, four hours, but who is counting? Besides me. I’m counting.
It only takes two, for sure – if you want to go the extra two, it just means more delicious sugar and caramel flavor. I went the extra two by accident. By exhaustion accident. And after all that business, the super high maintenance caramelization process, you’re going to puree the heck out of the onions. The HECK. It’s like onion syrup. But in a good way.
And then you will puree cream cheese and yogurt and fabulous things that translate to so much flavor. Oh mylanta. It’s ridiculous.
Buuuuut I might venture to say that this French onion dip is my favorite dips out of all the dips. It is seriously PACKED with flavor. It’s thick and rich and creamy and tastes like all sorts of delicious nostalgia. You can make it the day before – in fact, it gets better once it sits over night. It’s cold, so it will be awesome all summer. And spring. And every season.
You can use it on a spread for sandwiches. I might have done that. I might have done that on a freaking veggie sandwich.
In other words, this dip has super powers.
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 sweet onions, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons brown sugar
- 4 garlic cloves, minced
- 8 ounces (1 block) cream cheese, softened
- 1 cup plain greek yogurt, I recommend at least 2%, prefer whole
- for topping, optional
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 sweet onion, thinly sliced
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 2 tablespoons freshly snipped chives
- 1 baguette, sliced
- 4 tablespoons unsalted butter
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- Heat a large pot or skillet over low heat and add the olive oil and butter. Stir in the chopped onions, salt and pepper and stir to coat. Cover and cook until the onions are deeply golden and caramely, about 1 1/2 to 2 hours, stirring every ten minutes or so. If at any point the onions are burning, your heat is too high. Once the onions are golden and caramelized, stir in the brown sugar and cook for another 30 minutes, stirring occasionally. Stir in the garlic, cooking for another minute, then turn off the heat.
- Place the caramelized onions in a food processor and blend until pureed. Add in the cream cheese and blend until creamy. Add in the yogurt and blend again until combined. Taste and season additionally if desired. Scoop the dip into a bowl and cover it tightly with plastic wrap, refrigerating at least 4 hours or overnight.
- Take the dip out of the fridge and allow it to come to room temperature. While that is happening, heat a skillet over medium-low heat and add the olive oil and butter. Throw in the sliced onions and salt, stirring to coat. Cover and cook for 15 minutes, stirring often. Stir in the brown sugar and cook for another 10 minutes until deeply golden. If at any time the onions and sugar are burning, reduce your heat.
- Stir the caramelized sliced onions and chives into the dip before serving.
- Preheat the broiler in your oven. Place the sliced bread on a baking sheet. In a bowl, stir together the butter, basil, oregano, garlic powder and salt. Spread it on each baguette. Set the sheet under the broiler and cook until just golden and toast – about 2 to 3 minutes. Keep an eye on the bread the entire time as it can burn quickly! Serve with the bread, along with some veggies, chips or pretzels.
You could maybe mistake this for french onion ice cream? Okay too far. Too far.