French Onion Dip from scratch
- Number of Servings: 8
Ingredients
1 1/2 cups onion, chopped fine1/2 tsp ceyenne pepper 2 small cloves peeled garlic, minced fine2 tsp fermented soy sauce (Worcestershire can be used instead)1/2 cup salted, strong beef broth2/3 cup homemade mayonnaise2/3 cup sour cream6 oz softened cream cheese1 tsp. sea salt 1/4 tsp white pepper, or to taste
Chop the onions very fine. Saute with ceyenne in a mixture of butter and olive oil very slowly, stirring often, for about 30 minutes. Add finely minced garlic during last 10 minutes. When the onions, garlic with the ceyenne have carmelized slowly (should be a beautiful brown -never blackened- color), add the salted broth and soy sauce and cook uncovered until all the liquid is evaporated. Cool the onions. Add them to the well blended mixture of the mayo and dairy ingredients. Salt and pepper to taste if needed. Let the flavors marry overnight in a sealed container. This is way better than the packaged powdered stuff and full of satisfying fat.
Serving Size: Makes 8 quarter-cup servings
Serving Size: Makes 8 quarter-cup servings
Nutritional Info Amount Per Serving
- Calories: 248.2
- Total Fat: 24.5 g
- Cholesterol: 36.3 mg
- Sodium: 347.3 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.6 g
- Protein: 3.3 g