This French Onion Dip is a great appetizer for the upcoming holiday and summer parties. I served it with cucumbers, carrots, celery, and grape tomatoes. This creamy dip filled with caramelized onions would also pair well with crackers or even as a spread for bread (I enjoyed it on bagels).
I used an immersion blender to smooth out the ingredients, but this step can be skipped if you want a chunkier dip and chop the onions fine enough. Refrigerate for at least 2 hours to overnight and let sit at room temperature about 20-30 minutes before serving.
Ingredients
1 large yellow onion, chopped
2 tablespoons olive oil
2 teaspoons light brown sugar
1 clove garlic, minced
1 teaspoon balsamic vinegar
1 cup sour cream
1/3 cup mayonnaise
1 tablespoon fresh chopped parsley
1/8 teaspoon white pepper
Salt to taste
In a large skillet, drizzle olive oil over medium heat. Add the onions and cook until beginning to soften and become translucent, 10 minutes.
Add the brown sugar and decrease heat to low. Cook, stirring occasionally, until the onions caramelize and deepen in color, 10 minutes. Stir in the garlic and balsamic vinegar. Cook until the garlic becomes fragrant, 1-2 minutes. Remove the pan from heat.
In a medium bowl, combine sour cream, mayonnaise, chopped parsley, and pepper. Once the onions are cool to touch, stir them into the mixture.
Use an immersion blender to smooth the dip to desired consistency. Season with salt and refrigerate 2 hours to overnight.
Serve with vegetables or crackers.
Adapted from Sprinkled with Flour
https://tarasmulticulturaltable.com/french-onion-dip/
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