Veronicas French Onion Dip Food

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 large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4-inch pieces. Set aside to cool to room temperature.
• In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Garnish with chives and serve with potato chips.

VIDALIA'S FAVORITE ONION DIP

Steps:

• Mix all ingredients and pour into greased 1 1/2 quart baking dish. Bake in a preheated 350 degree oven for 35 to 40 minutes until lightly brown. Serve with corn chips.

POPULAR FRENCH ONION DIP

Steps:

• in a coffee grinder grind boulion cubes into power. In a coffe cup take boulion, dried onion and garlic with just enough water to cover. microwave 15 - 30 seconds till soft, mix with sour cream, mayo and chives.
• Chill til ready to serve with chips or veggies.

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.