French Onion Dip from Saveur Recipe has a rich, tangy flavor that’s every bit as mouthwatering as the best of the classic dips. A great dish to serve in big batches at your upcoming party, this dip is sure to be a hit. It’s easy to make and you can use up any leftover bread or croutons lying around the house.
Ingredients
2 pounds 10 ounces (6 large) onions, halved
¼ cup olive oil and 2 tablespoons unsalted butter
1 teaspoon salt, plus more to taste
1 teaspoon minced garlic (about 1 medium clove)
¼ cup balsamic vinegar, plus more for drizzling if desired
2 teaspoons chopped fresh thyme leaves, ¼ teaspoon cayenne pepper, or a pinch of each
½ pound reduced-fat cheese such as Gruyère (4 cups), shredded into ½-inch pieces (about 4 cups)
Directions
Chill 8 ounces sour cream and 2 cups shredded, reduced-fat Swiss cheese in an ice bath. Meanwhile, slice 6 large onions thinly; add them to a pot with ½ cup each of butter and olive oil, and cook over low heat for 45 minutes. Stir very occasionally.
Add the onions to the sour cream and cheese along with 1 teaspoon balsamic vinegar, a pinch of cayenne pepper, ¼ cup water, and ¼ teaspoon salt; stir well. Refrigerate for at least one hour before serving.
Cook until tender when pierced with a knife or until tender when pierced with a fork. Stir often, so the onions brown evenly. Allow cooling before using.
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