Caramelized French Onion Dip

*If you’re one of those people who act like reading more than 3 words before you get to the actual recipe is the WORSSST torture on this earth,  skip to the solid black line. That’s where information on the dip starts*

Even though French Onion Dip is a classic, I never really had it growing up. In fact, the first time my mom made I thought it was tuna. 😂 Let me explain…

One New Years Eve my mom went all out with appetizers and “pickies” as we call it.  A massive spread on the dining room table that we circled around to make our selections and fill our plates. Next to the chips was a small bowl of tuna. Tuna??? Why would she serve tuna? Of course we ate tuna with crackers so I just assumed she was had opted to have chips instead of Ritz.  Bit of an odd choice for a party type situation…but whatevs. I skipped the “tuna” and mounded my plate with just chips. 

It wasn’t until the next day that I found out what it actually was. I thought the little pieces of dehydrated onion pieces were fish and that it was just a VERY mayo heavy tuna salad.  It even had that light brown color that had really made me think it was some cheap chunk lights from a can.  

Don’t worry though, I made up for missing it the night before and inhaled this creamy, new to me delicacy and I’ve been inhaling at parties every since. 

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While there’s absolutely nothing wrong with the packet version (it’s what got us all to love it in the first place), as I’ve gotten older and become a woman of sophistication and class, (hold your laughs, please) I’ve started making it from scratch. 

Of course it’s easier to just tear open a packet and stir, but if you want to take it to the next level with some deep caramelization, this is the way to go! 

Caramelized Onion Dip 

2 1/2 cups Onion, small diced

2tb. Oil

1 cup Sour Cream

1/2 cup Mayo (I love Dukes)

3/4 tsp. Kosher Salt 

1/2 tsp. Worcestershire sauce 

1/2 tsp. Garlic powder 

•Heat oil over medium heat in a small sauce pan (it’s what I find works best for such a small amount being cooked)

•Add your diced onions and cook over medium heat for about 10 mins or until the onions soften and become translucent. 

•Once your onions have softened, turn your heat down to medium low. 

•Cook your onions low and slow, stirring as needed to to keep them from burning. You want them to become caramelized, sweet, and a bit jammy. The entire process took me about 45 minutes. Your 2 1/2 cups will cook down to approximately half a a cup. Set them aside to cool.

•In a bowl, stir together the sour cream, Mayo, caramelized onions, salt, Worcestershire sauce, and garlic powder until well combined. 

You may serve it right away, but I like it best when you make it ahead of time and refrigerate it. It gives the flavors more to meld and deepen.

Now comes the real question…do you serve them with WAVY or RIPPLE  potato chips?  One might argue they are the same…but OH do I disagree. 

Can you guess which one I prefer?