Guy Fieri knows a thing or two about stick to your ribs, yummy comfort food. So when I see a recipe of his, I try it immediately – he gets me and my dietary loves.
Trying French onion dip may seem a tad unnecessary seeing, as how you can buy it in a tin can at the grocery store. I get it, but after trying this homemade version, you’ll never go tin again.
This dip is legit and after your grubby paws have dipped anything you can find into it, I highly recommend it as a topping for a burger, trust me!
Please make this a day before you’re going to be serving it, the flavors have a chance to meld into a creamy onion frenzy. Also, I chopped all those silly onions by hand per the instructions and will never do this again, pop those bad boys in the food processor and save yourselves about 30 minutes!
2 tbl butter
2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
3 cloves garlic, minced
2 cups sour cream
1 c mayonnaise
1 t celery salt
1 t Worcestershire
1 t freshly ground black pepper
1 t salt
Chives, finely chopped for garnish
Potato chips or veggies for dipping
In a large sauté pan over medium high heat add butter.
When butter is melted, add onions and sauté stirring occasionally until golden brown and caramelized, about 20 minutes.
Add shallots and sauté for 10 minutes more until onions and shallots are dark brown.
Add garlic and sauté for 2 minutes.
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. Add chives and serve.