Try this Best Ever French Onion Dip recipe, or contribute your own.
- salt and pepper
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- 1 teaspoon sugar
- 1/4 teaspoon dried thyme
- 1 tablespoon extra virgin olive oil
- 1/2 cup gluten-free beef broth
- 2 large sweet onions chopped
- 1 tablespoon worcestershire sauce (lea &â perrins is gluten-free
- 12 oz plain greek yogurt
- 8 oz 1/3-less fat cream cheese at room temperature
- Carbohydrate 74.4881221148836 g
- Cholesterol 50.914781645081 mg
- Fat 23.7700563015349 g
- Fiber 6.05042483949661 g
- Protein 23.4000870530517 g
- Saturated Fat 11.5830450251253 g
- Serving Size 1 1 recipe (1254g)
- Sodium 1609.58194199171 mg
- Sugar 68.437697275387 g
- Trans Fat 1.78549767210546 g
- Calories 587 calories
Step-by-step
- Heat butter and oil in a large skillet over medium heat.
- Add onions, salt & pepper, Worcestershire sauce, dried thyme, garlic powder, sugar, and beef broth then stir well.
- Turn heat to high and bring broth to a boil, then turn heat back down to medium and cook, stirring occasionally, until onions are very soft and dark brown, about 35-40 minutes.
- If onions begin to burn, turn heat down to medium-low.
- Remove onions to a plate or bowl then cool completely.
- In a large bowl, stir together Greek yogurt and cream cheese until smooth then fold in cooled onion mixture.
- Spoon into a serving dish then serve with chips and veggies.
When working with a skillet full of raw sweet onions, volume management presents an immediate hurdle. Two large chopped alliums will mound high in standard pans, yet they reduce drastically as water evaporates and cellular walls break down. Proper caramelization requires patience, relying on a 35 to 40 minute cooking window to build deep umami without scorching the sugars.
- Bring the beef broth to a rapid boil initially to jump-start the softening process before reducing the heat to medium.
- Allow the cooked onions to reach room temperature before folding them into the dairy base, preventing the cream cheese from melting and separating.
- Look for a deep mahogany color and a completely soft texture as the visual cue for completed onions, ignoring rigid clock times if your stove runs cooler.
Thorough chilling solidifies the fats in the cream cheese and thickens the Greek yogurt. Prepare the mixture several hours ahead to let the flavors meld fully.
