For the life of me, I have no idea why this is called French onion dip. But I grew up with it called that and so it goes. This is a recipe emulating a package or tub bought in the forbidden isles of the grocery. My mother would whip this up using dried soup and fat of some sort. Here is a really simple and crap free recipe to achieve the same potato chip dip for your holiday party.
- 2 Onions, minced (about 2 cups)
- 1 Cup Mayonnaise
- 1/2 Cup Sour Cream
- 1/2 Teaspoon Garlic Powder
- 2 Tablespoons Olive Oil
- Salt and Pepper
- Sauté Pan
- Mixing Bowl
- Chef’s Knife
- Heat the olive oil in a sauté pan.
- Add the chopped onion and gently cook, stirring occasionally. Add a little salt to wick the moisture from the onions. You want to slowly caramelize the onions. They will be done when they are fairly brown but not burnt. About 30 minutes.
- Let the onions cool.
- Combine in a bowl the mayonnaise, sour cream, garlic powder and lots of salt and pepper.
- Stir in the cooled onions.
- Cover and refrigerate for at least one hour. Overnight is best.
- Party time with chips or vegetables.