This French Onion Dip recipe is easy to make, lightened up a bit, and irresistibly delicious! See notes above for possible ingredient variations.
- 2 tablespoons butter or olive oil
- 3 medium yellow or white onions, peeled and diced
- 2 cloves garlic, minced
- 1 1/2 cups light sour cream (or plain Greek yogurt)
- 2 teaspoons chopped fresh chives
- 2 teaspoons Worcestershire sauce, to taste
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- In a large heavy-bottomed stockpot or sauté pan, melt the butter over medium-high heat. Add the onions and sauté, stirring every 2-3 minutes for about 30 minutes, or until the onions are caramelized to a deep golden brown color. (If the bottom of the pan starts to burn, just add in a tablespoon or so of water at a time.)
- Add garlic and sauté for 1-2 minutes, until fragrant. Remove from heat and transfer the onion mixture to a medium mixing bowl. Refrigerate for 15-20 minutes or until the onions reach room temperature.
- Set aside a few tablespoons of the onion mixture, which we will use later as a topping. Add the remaining ingredients to the bowl of caramelized onions, and stir until evenly combined.
- Taste and season with additional salt and pepper and extra Worcestershire, if need be.
- Serve immediately, topped with the reserved caramelized onions and extra chives, if desired. Or cover and refrigerate for up to 3 days.
*Recipe adapted in January 2015.