French onion dip

Votes: 2

Time: 2 hours 30 minutes
Complexity: easily
Quantity: 3.5 tbsp (850 ml)

The secret to this instantly popular recipe from Guy Fieri is that the onions are cooked over low heat, allowing them to caramelize and become sweet and soft. This allows them to pair perfectly with the deep, rich flavor of the sour cream dip.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. canola oil
1 tbsp (15 g) butter
2 heads (about 4 cups) Vidalia onions, cut into 1/4-inch thick rings
2 large shallots (about 1/2 cup), cut into 0.3cm thick rings
2 cups sour cream
1 cup mayonnaise
1 teaspoon celery salt
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon of salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Vidalia onion, shallots, sour cream, mayonnaise, celery salt, Worcestershire sauce

Cooking the dish according to the recipe:

Place a large skillet over low heat and add the canola oil and butter. Once the butter has melted, add the onion and cook, stirring occasionally, until golden brown and caramelized, about 35 minutes. Add the shallots and continue cooking for another 15 minutes, until all the onions are golden brown. Remove from heat and let cool for 5-6 minutes, then chop into 1/4-inch pieces. Let cool to room temperature.
While the onions are cooling, in a medium bowl, combine the sour cream, mayonnaise, celery salt, Worcestershire sauce, salt, and pepper. Add the onion mixture. Refrigerate for 1 hour or overnight before serving.

Culinary advice: The dipping sauce can be whipped until creamy. If it's too thick, add milk to achieve the desired consistency.

Categories:

recipe / Sauces / Dips / Guy Fieri

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