This made-from-scratch Fried Onion Dip recipe will probably turn you away from those little tubs in the store, or from that little packet you mix up with sour cream. Try it and see for yourself!
There has been a recipe online for many years now that Amy Thielen (James Beard award-winning chef, food writer and television personality) created. I finally got around to trying it and decided that I would modify it slightly and bring it to you.
In the original recipe, it calls for clarifying butter because you are going to be “frying” the onions at a high heat and you need to remove the butter fat so that it won’t burn. This is a simple process. Just add the butter to a pan, heat it up and when it foams, scoop the foam from the top and filter out the brown bits on the bottom. What you’re left with is clear butter.
Unlike the original that “fried” the onions in rings and chopped them later, I diced my onions at the outset. This way, once they were browned, I didn’t have to do anything other than add them to the dip. For my version, I just browned the onions and didn’t let them get burned on the edges, since I didn’t care for the charred flavor. But if you like that, just cook your onions a little bit longer.
I also increased the amount of cream cheese used, and I eliminated the honey from the original recipe. I didn’t think it needed to be sweetened.
The result is an onion dip that is just fabulous. You really need to try it! I can’t promise you won’t buy little tubs of French Onion Dip, or that you won’t mix up a packet from a dry seasoning mix, but if you do, you’ll know the difference! *wink*
Try this recipe! You won’t regret it!
- 4 tablespoons salted butter
- 1 medium onion, diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cloves garlic, minced (about 3 teaspoons)
- ¼ cup extra-dry vermouth (or dry white wine)
- ¾ cup sour cream
- 8 ounces cream cheese
- Dash of cayenne pepper
- In a skillet, over medium-high heat, add the butter.
- When the butter foams, remove from heat and carefully skim off the foam and discarding it.
- There will be darkened bits in the bottom of the skillet. Carefully pour off, into a small bowl, the clear butter, discarding the darkened bits remaining in the skillet.
- Wipe the skillet clean and add back the clear butter.
- Place the clear butter over medium-high heat, add the onions, salt and pepper and cook, stirring occasionally until they begin to brown on the edges.
- Add the garlic and continue to cook for one minute.
- Add the vermouth and scrape the bottom of the skillet to release any browned bits from the bottom. Continue to cook for another 3 minutes.
- Remove from heat and allow to cool.
- In the bowl of a food processor, add the sour cream and cream cheese and pulse until smooth.
- Remove the cream cheese mixture to a bowl, add the cooled onion mixture and stir to combine.
- Sprinkle in a little bit of cayenne pepper, stir to combine.
- Garnish with chopped chives, if desired.
- Serve with chips, pretzels and/or vegetables.