Deeply Caramelised French Onion Dip with Chives and Crisps
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
Onions are softened in butter and oil, then cooked low with splashes of water until deep brown, finished with cider vinegar and folded into soured cream and mayonnaise.
Always check the labels of the products you use.
Method
- 1
Soften the onions. Melt the butter with the oil in the pan over medium-high heat. Add the onions, salt, pepper and cayenne, cover and cook 5 minutes.
- 2
Caramelise. Uncover, lower the heat to medium-low and cook 35-45 minutes, stirring often. Each time a brown crust forms, add 2 tbsp water and scrape it up. Stop when the onions are deep mahogany.
- 3
Finish the onions. Stir in the vinegar for 1 minute, tip into the bowl and cool completely, about 20 minutes.
- 4
Mix and chill. Stir in the soured cream, mayonnaise, onion powder and garlic powder. Cover and chill at least 2 hours, ideally overnight.
- 5
Serve. Stir, taste, spoon into a bowl and scatter with chives. Serve cold with crisps.
Storage
Keep covered in the fridge for up to 4 days. Do not leave out for more than 2 hours. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large (30 cm) frying pan with a lid
- wooden spoon
- medium bowl
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 468 kcal |
| Protein | 4.6 g |
| Carbohydrate | 30.2 g |
| of which sugars | 8 g |
| of which free sugars | 0.1 g |
| Fat | 37.7 g |
| of which saturates | 10.2 g |
| Fibre | 3.5 g |
| Salt | 1.18 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
