French Onion Dip was one of those 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. Old School French onion dip was rumored to most likely be created in Los Angeles in 1954 by an unknown salt-loving cook or chef from my understanding.
The recipe for French Onion Dip aka Lipton California Dip 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 simply became “California Dip” and even got promoted in a ton of local grocery stores and markets across the nation.
The recipe was then 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 1960’s, 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 60’s, with French foods being the newest craze at the time.
My mom was one of the Lipton Soup Onion mix dip kinds of mom’s in the 70’s and 80’s, real simple recipe here folks, simply just grab a vat of sour cream, dump Lipton’s Soup prepackaged mix in 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 left over from those days friends, 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 till they are forty or even 50 folks, that’s right 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 really can be when it’s not prepackaged and dumped in sour cream.
French Onion Dip with Caramelized Onions
- 3 tablespoons of unsalted butter
- 2 Vidalia onion, finely sliced
- 1 teaspoon of kosher salt
- 2 garlic cloves, minced
- 3 green onions finely sliced
- 1 tablespoon of Worcestershire sauce
- 2 cups of sour cream
- 1/2 of a cup mayonnaise
- 1 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
- 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.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.