Homemade Onion Dip (small batch)

 

 

I thought it would be fun to make a bit of a treat for us to enjoy for New Year's Eve.   I am not a party animal when it comes to New Year's Eve. I am more of a party at home kind of a girl.

A few finger foods, a good film, something cold and refreshing to drink, and watching the ball drop at midnight. That's a "me" kind of New Years Eve!

 

Because my ex husband was a police officer, he always worked on New Years Eve.  The single guys would work Christmas so that the married guys with children could have it off. Then the married guys would wok New Years so the single guys could go out and party.

That suited me fine.  The children and I always celebrated it with a finger food feast, a good film or two and Dick Clark's New Year's Rockin' Eve.

 

I used to make plenty of wings, stuffed mushrooms, some bite sized pizzas and samosas, pigs in blankets,  nachos and salsa, etc. and there would be loads of dips and accompaniments.

A nice vegetable dip  to enjoy with veggie sticks.  Hummus which I loved and then I would make a big batch of this onion dip to enjoy with potato chips. And they had to be ruffles.  Because Ruffles are better for dipping.

 

This homemade onion dip will spoil you forever from ever wanting to have the already prepped kind that you can buy at the store.  

It will also forever spoil you from being satisfied with the onion soup mix onion dip!  This tasty onion dip is the creme do la creme of onion dips.  

 

Its also very simple to make. You start off with caramelizing some onions.  This is probably the longest most tedious part.  You can't rush them or you risk burning them.

Long and slow cooking is the key here, plus a few other bits and pieces.  A bit of patience goes a long way and is rewarded with the most delicious onion dip you could ever eat!

Its simple really.  Really simple.  And amazingly tasty!

 

WHAT YOU NEED TO MAKE HOMEMADE ONION DIP

Simple ordinary ingredients. Fresh and simple.  Good fresh ingredients put together in the most delicious way! This is a small batch recipe. Simply double everything to feed more people.

• 1 TBS light olive oil
• 2 cups chopped brown cooking onions (2 medium onions)
• 1 TBS Balsamic vinegar
• 1/2 tsp soft light brown sugar
• 1/4 tsp each kosher salt an black pepper
• 1/2 cup (60g) full fat sour cream
• 1/4 cup (55g) full fat mayonnaise
• 1/8 tsp Worcestershire sauce
• 1/8 tsp garlic powder (not salt)

 

Don't be tempted to use butter in this dip. Because it is chilled, the butter will harden and it won't be as nice and silky as it is when you use oil. I like to use light olive oil as it doesn't have much of a flavor to it, and is a tiny bit healthier for you than regular oil.

Just use regular brown cooking onions. You will only need about 2 medium onions.  Just peel them and then chop. Don't chop them too finely or they will reduce to nothing. You want to leave them fairly chunky.  About 1/3 inch dice.  

Use a good quality balsamic vinegar. You don't want the most expensive, but you also don't want the cheapest either. A good in-between one will do just fine.

 

Also using full fat ingredients will give you a nicer flavored and textured dip. Nice and silky.  Rich.  They add extra sugar to low fat mayonnaise.  I prefer to use the full fat one, and of course the full fat sour cream has a much thicker texture then the low fat version.

You're dipping chips into it.  Saving on the fat here is kind of moot.  Just go whole hog.  It's once a year, and it does make a difference as far as taste goes.

Make sure you use garlic powder and not salt.  

 

HOW TO MAKE HOMEMADE ONION DIP

It is not a quick fix, but it is worth the extra time taken to caramelize the onions properly. This is just plain delicious. No bells and whistles needed. 

Heat the oil in a large heavy bottomed skillet over medium high heat. Add the chopped onions and cook, stirring frequently, until they soften and are starting to brown.

Reduce the heat to low and stir in the balsamic vinegar, sugar and seasonings. Cook gently over low heat, uncovered, until the onions are nicely caramelized. This will take 25 to 30 minutes.

Leave to cool completely. (You can caramelize the onions the day before if you wish.)

 

Whisk the sour cream and mayonnaise together. Whisk in the Worcestershire sauce and garlic powder. Stir in the onions. Taste and adjust seasoning as required.

Transfer to a covered container and chill in the refrigerator for at least an hour.

Serve with potato chips for dipping.

 

This delicious dip really had the "Moreish" factor. It was rich and creamy with just the right amount of caramelized onion.  In fact there was a very generous amount of onion in the dip which made for even more scrumptious flavor!

I don't know why they call it French onion dip as there is no cheese or beef stock involved.  Whatever you want to call it, this is one very tasty dip!

If you are looking for some other yummy finger food/dip types of recipes here are some more that I have cooked and can highly recommend!

ALL DRESSED HUMMUS - This All Dressed Hummus is also a real favorite around here.  I call it all dressed because it is topped with lots of lovely bits to dress it up. A delicious well flavored hummus base topped with crispy chick peas and finely chopped vegetables.  Wonderful with pita chips or flat bread for dipping, or even raw vegetable sticks!

GARDEN HERB DIP - A delicious dip made with yogurt, cream cheese, and mayonnaise. Filled with lovely chives and chopped spring onion.  Fabulous served with crisp crudites and crackers. When I bring this to a party, my dish always comes home empty.

Yield: 3 to 4 servings (3/4 cup)

Author: Marie Rayner

Homemade Onion Dip

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Fabulously delicious. A bazillion times better than anything you can buy ready made and not all that difficult to make either! You will never be happy with store bought again.

Ingredients

• 1 TBS light olive oil
• 2 cups chopped brown cooking onions (2 medium onions)
• 1 TBS Balsamic vinegar
• 1/2 tsp soft light brown sugar
• 1/4 tsp each kosher salt an black pepper
• 1/2 cup (60g) full fat sour cream
• 1/4 cup (55g) full fat mayonnaise
• 1/8 tsp Worcestershire sauce
• 1/8 tsp garlic powder (not salt)

Instructions

1. Heat the oil in a large heavy bottomed skillet over medium high heat. Add the chopped onions and cook, stirring frequently, until they soften and are starting to brown.
2. Reduce the heat to low and stir in the balsamic vinegar, sugar and seasonings. Cook gently over low heat, uncovered, until the onions are nicely caramelized. This will take 25 to 30 minutes.
3. Leave to cool completely.
4. Whisk the sour cream and mayonnaise together. Whisk in the Worcestershire sauce and garlic powder. Stir in the onions. Taste and adjust seasoning as required.
5. Transfer to a covered container and chill in the refrigerator for at least an hour.
6. Serve with potato chips for dipping.

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