French Onion Dip
Servings
6Serving size
1/3 cupThis recipe can easily be multiplied and keeps well, refrigerated, for 3-4 days. It’s better after chilling overnight.
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (finely diced) |
| 2 clove Garlic, raw (finely minced) |
| 1 tsp. Fresh thyme |
| 1 cup No salt added vegetable stock |
| 1/2 Tbsp. Lemon juice |
| 1 Tbsp. Worcestershire sauce |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 medium Green onions |
| 1/2 cup Reduced fat sour cream |
| 1/2 cup Nonfat Greek Yogurt |
Instructions
Add the onion and the thyme sprigs and cook slowly. Stir frequently. Adjust the heat so that the onions brown but do not burn.
After cooking for 5 minutes add the garlic. Stir frequently.
Cook for another 5 minutes and add the vegetable stock, lemon juice, Worcestershire sauce salt and pepper.
Cook for 5 to 10 minutes until the stock has evaporated.
Remove the pan from the heat and remove thyme sprig.
Let the onions cool for about 20 minutes.
Place half of the onions in a food processor and pulse until the mixture is slightly smooth.
Finely mince the white part of the green onion. Thinly cut the green tops crosswise.
Place the blended onions in a bowl with the remaining onions and the white part of the green onions.
Add the sour cream and yogurt to the bowl. Fold gently.
Add the green onion tops and fold gently.
Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
You don’t have to use the packets of dried French onion soup to make a great French Onion Dip. The key is in letting the onions caramelize slowly and adding the Worcestershire sauce. Both bring a great umami flavor that the stuff in the soup packet replicates with monosodium glutamate.
I like a lot of pepper in my dip and generally add up to about 1/4 teaspoon. That might be a bit much for some folks, but the extra zing is great.