French Onion Dip And Chips Food

SEA SALT AND BLACK PEPPER CHIPS AND FRENCH ONION DIP

Steps:

• For the dip: Heat the oil in a medium pan set over medium heat. Add the yellow onions and half of the red onions and saute, stirring occasionally, until caramelized, about 20 minutes. Add the sherry and wine and cook, stirring continually, until the liquid reduces completely, about 20 minutes more. Refrigerate until completely cool, 15 to 30 minutes.
• Add the chilled onions, reserved red onions, sour cream, salt, pepper and scallions to a large bowl. Serve at room temperature.
• For the chips: Slice the potatoes into chips on a mandoline, about 1/8-inch-thick.
• Put the oil in a 3- to 5-gallon pot. Bring the oil to 325 degrees F. Fry chips, turning occasionally, until golden brown and all the little bubbles around the chips stop forming, about 15 minutes. (Those bubbles are an indicator of moisture. If you take them out before they're done, your chips will be soggy.)
• Drain chips on paper towels and season with sea salt and black pepper. Serve with dip.

FRENCH ONION CHIP DIP

Steps:

• In a medium mixing bowl, combine the sour cream with the spices. Mix until everything is well combined.
• If time permits, cover the dip and refrigerate for 30 minutes prior to serving to allow the flavors to develop.
• Serve the dip with chips, crackers or veggies.

HOW TO MAKE FRENCH ONION DIP

Steps:

• Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together very well until completely uniform. Taste with a chip and adjust seasonings if necessary.
• Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften. Store in the refrigerator for 5-7 days.

FRENCH ONION DIP

Steps:

• In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
• Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

FRENCH ONION DIP

Steps:

• In a medium bowl, blend the cream cheese and dry onion soup mix. Add milk until the mixture reaches a desirable consistency.

BUB AND POP'S FRENCH ONION DIP

Steps:

• Heat the oil in a medium pan set over medium heat. Add half of the red onions and the yellow onions, and saute, stirring, until caramelized, 20 minutes. Add the sherry and wine, and cook, stirring continually, until the liquid reduces completely. Refrigerate until completely cool, 15 to 30 minutes.
• In a large bowl, add the chilled onions, reserved red onions, sour cream, salt, pepper and scallions. Serve at room temperature with kettle chips.

FRENCH ONION DIP

Steps:

• In a fry pan over medium-high heat, melt the butter.
• Add the onion and salt and cook, stirring often, until soft and caramelized, about 20 minutes.
• Add the garlic and cook for 1 minute.
• Remove the pan from the heat.
• Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom.
• Transfer the onion to a small bowl and let cool to room temperature.
• In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper.
• Stir in the onion.
• Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week.
• Serve with potato chips and crudites for dipping.
• Makes about 2 cups.

ONION DIP AND CHIPS

Steps:

• Empty cream into a small bowl.
• Mix in onion soup powder.
• Serve with corn chips or raw vegetables.

HEALTHY FRENCH ONION DIP

Steps:

• In Instant Pot, add onions and 1/4 tsp salt. No water is necessary.
• Close the lid, turn pressure release valve to Sealing and pressure cook on High pressure for 15 minutes.
• Release pressure using Quick Release method.
• Open the lid and drain juices for later use in soups and stew.
• Press Saute and add 1 tbsp oil, 1/4 tsp baking soda and 1/4 tsp salt.
• Saute for 4-5 minutes or until onions become fragrant and turn yellow-brown.
• Preheat large skillet on medium heat and add oil. Wait until oil gets hot.
• Add onions, baking soda, salt and pepper and saute for 5 minutes, stirring occasionally.
• Reduce heat to low and cook onions for 45 minutes, stirring occasionally. If you onions starting to burn a bit, add a splash of water to rehydrate them. You can watch my friend Lisa's caramelized onions video for detailed instructions.
• If you are using regular (not Greek) yogurt, I recommend to strain it in a colander lined with linen towel over a bowl for at least 2 hours or overnight.
• In a medium mixing bowl, add yogurt, mayo, caramelized onions, dill, garlic powder, salt and pepper. Stir well.
• Refrigerate for at least 2 hours to thicken and let flavors "marry each other".
• Serve with veggies, crackers or chips.

FRENCH ONION DIP

Steps:

• Stir all ingredients until well mixed.
• Cover and chill 1 hour.
• cups

FRENCH ONION DIP

Steps:

• Pour reduced cream into bowl.
• Add soup mix and mix together.
• Put in fridge for about 2 hours.
• Serve with crackers and chips.

POTATO CHIPS WITH FRENCH ONION DIP

Steps:

• French Onion Dip: To dice onions, trim the top and bottom, slice in half lengthwise, and discard skin. Lay the flat sides down and make vertical cuts, just short of the root to keep the onion intact. Stand the onion up and make several slices perpendicular to your first cuts, creating a grid that will result in an even dice. Place the onion flat side down again and slice across into a uniform dice. Place diced onions into a bowl and set aside.
• In a medium skillet over high heat, melt the butter. Then add diced onions and a generous pinch of salt. Stir and sauté until onions begin to sweat, about 3-5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions are golden brown and caramelized, 20-30 minutes. Set aside to cool, 10-15 minutes. (Makes ½-⅔ cup caramelized onions.)Meanwhile, start the potato chips.
• In a large, heavy pot or Dutch oven over medium-high heat, add enough oil to fill halfway. (You may not need all of the oil.) Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. Assemble the dip: Stir lemon juice into the cooled caramelized onions. Add ½ cup of the onions and a pinch of cayenne to the crème fraîche, then stir to combine; add a pinch of salt. Stir, taste, and adjust seasoning; finish with chives and set aside.
• Potato chips: Line a large bowl with two layers of paper towel to drain the chips. Trim and discard the ends of each potato. Adjust mandoline setting to 1/16-inch thick (about the thickness of a dime), then carefully slice the potatoes. Quickly but gently place ⅓ of the potato slices into the oil, one by one; spreading them out will help them fry flat and prevent sticking. (Since the chips fry so quickly, it's useful to have a second person add slices at the same time, to encourage even cooking in larger batches.) Stir and flip the potatoes with the spider strainer to separate. Then let the potatoes fry, stirring, separating, and flipping the chips as needed, and adjusting the heat to keep the temperature at 350 degrees F. Chips are done when they're a deep golden color, 4-6 minutes.
• Transfer the chips to the paper towel-lined bowl. While the chips are still hot, sprinkle with salt while shaking to bowl to season evenly. (Seasoning and tossing immediately after frying will help chips dry while absorbing salt.) Repeat in two batches with remaining potatoes. Serve with dip.

FRENCH ONION DIP AND CHIPS

Steps:

• Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter.
• Melt butter into oil, then add onions and garlic, cook 10 minutes, stirring occasionally.
• Add bouillion cube to the pan with 1/2 cup water and cook until it "melts" and coats onions, stirring frequently, 3 minutes.
• Season the onions with pepper, thyme and Worcestershire sauce.
• Remove from heat and transfer to a plate to "quick-cool.".
• In medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula.
• Stir in the onion mixture until completely combined, add chopped pecans, & add salt only if necessary and adjust your seasonings.
• Serve at room temperature or chill.
• Garnish with chives.
• Pack up chips as-is.
• Season the veggetable chips with salt and pack up with paper towel to capture excess moisture in plastic food bag.
• If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry.
• Arrange chips and vegetable chips around dip and serve.

FRENCH ONION DIP AND CHIPS

Steps:

• Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter. Melt butter into oil then add onions and garlic cook 10 minutes, stirring occasionally. Add bouillon cube to the pan with 1/2 cup water and cook until it "melts" coats onions, stirring frequently, 3 minutes. Season the onions with pepper, thyme and Worcestershire sauce. Remove from heat and transfer to a plate to quick-cool a bit.
• In a medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula. Stir in the onion mixture until completely combined, add salt if necessary and adjust your seasonings. Serve at room temperature or chill. Garnish with chives.
• Pack up chips as-is. Season the veggie chips with salt and pack up with a paper towel to capture excess moisture in a plastic food bag. If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry. Arrange chips and vegetable chips around dip and serve.

FAST AND EASY FRENCH ONION DIP

Steps:

• In a medium bowl, stir together nonfat sour cream, fat-free mayonnaise, green onion, dry onion soup mix, dry minced onion, salt and pepper. Chill until serving.