French Onion Dip with Caramelized Onions recipe. French Onion Dip was one of those deliciously iconic salty, snacky comfort foods most of us grew up eating with those crunchy salty chips and a cold Coke a Cola or Pepsi to chase it down. From my understanding, Old School French onion dip was rumored to have most likely been created in Los Angeles in 1954 by an unknown salt-loving cook or chef.
The recipe for French Onion Dip, aka, was said to have spread quickly among salt lovers alike and was printed in a local newspaper. The Lipton company also promoted this mixture on the television show Arthur Godfrey’s Talent Scouts in 1955. Soon after, the name became “California Dip” and even got pushed into many local grocery stores and markets nationwide.
The recipe was placed on every Lipton instant onion soup package in 1958 and featured in several magazines. The name “French onion dip” began to be used in the 1960s and became more popular than “California dip” in the 1990s. My guess would be the French thing is what made it more popular at the time of the late ’60s, with French foods being the newest craze at the time.
My mom was one of the Lipton Soup Onion mix dip kinds of moms in the ’70s, and 80’s, real simple recipe here, folks, simply grab a vat of sour cream, dump Lipton’s Soup prepackaged mix in a bowl with the sour cream, stir the crap out of it, shove it in the refrigerator and pray those pesky dehydrated onions softened soon and then just serve up with some salty chips and pray the water retention from the salt content goes down later. I think I may still have water retention leftover from those days, friends, and I’m not sure.
My mission today is to stop the insanity and have you make something that won’t make your children retain water until they are forty or even 50. Let’s eat something we grew up loving without all the salt and prepackaged notions of the past. Below you will find out how delicious French Onion soup with Carmelized Onions can be when it’s not prepackaged and dumped in sour cream.
French Onion Dip with Caramelized Onions
Three tablespoons of unsalted butter
Two Vidalia onions, finely sliced
One teaspoon of kosher salt
Two garlic cloves minced
Three green onions finely sliced
One tablespoon of Worcestershire sauce
Two cups of sour cream
1/2 of a cup of mayonnaise
One tablespoon of fresh chopped parsley
1/4 of a teaspoon of cayenne pepper
1/8 of a teaspoon of white pepper
a dash of smoked Hungarian paprika
French Onion Dip with Caramelized Onions
- 3 tablespoons unsalted butter
- 2 Vidalia onions finely sliced
- 1 teaspoon kosher salt
- 2 garlic cloves minced
- 3 green onions finely sliced
- 1 tablespoon Worcestershire sauce
- 2 cups sour cream
- ½ cup mayonnaise
- 1 tablespoon fresh chopped parsley
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon white pepper
- pinch Hungarian paprika
- In a metal pan over medium heat, melt the 3 tablespoons of unsalted butter.
- Add the onion and salt and cook, on each side undisturbed until browning starts to occur on the bottom side, flip onions over and continue to brown, they will become soft and a dark caramelized color, about 25 minutes.
- Add the garlic and cook for 1 minute. Remove the metal pan from the heat source.
- Add the Worcestershire sauce to the metal pan and stir to scrape up the browned bits from the pan bottom.
- Transfer the onion mixture to a small bowl and let cool to about room temperature.
- In a bowl large enough to accommodate all ingredients, stir together the sour cream, mayonnaise, fresh chopped parsley, cayenne pepper, white pepper, and a dash of Hungarian paprika.
- Stir in the dark caramelized onions and minced garlic.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Serve with potato chips or crusty bread for dipping.
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