Caramelised Onion Dip {Homemade Onion Dip From Scratch)

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French onion dip is a classic party dip. How do you make it without using a soup mix? By making this caramelised onion dip recipe instead.

Caramelised Onion Dip French Onion Dip from scratch

Your basic, two-ingredient french onion dip recipe uses French onion soup mix and a carton of sour cream.

It’s an easy dip to make and always popular.

But if you want to use real ingredients and wow your guests with an amazing tasting dip, then switching out the soup mix for caramelised onions is the way to go.

Making the dip itself is quick and easy but…caramelising onions takes time. The key to perfectly caramelised onions is “low and slow.” Cook over a low temperature for around 40 minutes.

The sweet caramel flavour doesn’t come from adding sugar (although you can add a little brown sugar if you have a sweet tooth).

The natural sugars in the onions caramelise during the cooking process. To get that sweetness, you don’t want to brown the onion (and therefore burn the sugar), you want the onions to go golden.

A little time and patience (and the occasional stirring) are all you need for that sweet perfection.

Check out the video on caramelising onions for more details.

Once you caramelise the onions, let them cool before stirring through some sour cream, mayo.

Then let the dip sit for a few hours or overnight for the sweet oniony goodness to infuse the sour cream mixture.

Then serve with your favourite crackers and crudites or as part of a nibbles platter.

What else can you do with caramelised onions?

A dollop of caramelised onions on bangers and mash is my favourite way to eat them. Or you can make a caramelised onion frittata or quiche or a caramelised onion jam with balsamic vinegar.

It’s a great way to turn a humble, and very frugal ingredient into something oh so gourmet and delicious. On a budget!

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  1. Superb! Just like the (we) French would do it.

    For those who dare – add just a hint of (fresh) garlic to enhance everything. Et voila!!

    More such recipes, please.

    Many thanks as always, for your useful information. May your website flourish forever.

    JayDann (Walker)