French Onion Dip

• 분량: 8 servings
• 활동 시간: 5 minutes
• 총 시간: 3 hours

재료

2 tablespoons butter

1 tablespoon olive oil

4 cups diced white or yellow onions (from 2 to 3 medium onions)

Salt and pepper

2 teaspoons red or white wine vinegar

1 (16-ounce) container full-fat sour cream

1½ teaspoons onion powder

1/2 teaspoon garlic powder

1/4 teaspoon ground cayenne

1 teaspoon Worcestershire sauce

Finely chopped chives, for serving

Crinkle cut potato chips, for serving

방향

Heat a large pan over medium-high. Add butter and olive oil to the pan, melting to combine. Add the onions and a big pinch each of salt and pepper to the pan and stir to coat. Cover the pan and cook until the onions are just softened, stirring occasionally, about 5 minutes.

Reduce the heat to medium-low and remove the lid. Cook, stirring the onions frequently, for about 45 minutes. When you see browned bits form on the bottom of the skillet, add 2 tablespoons of water and scrape the bottom of the pan and keep cooking. Repeat with more water as needed. When the onions are deeply browned, add the vinegar and cook, stirring, for 2 minutes. Remove the onions from the pan and set aside in a large bowl to cool.

Once the onions are cooled, add sour cream, onion powder, garlic powder, cayenne, Worcestershire sauce and ¼ teaspoon each salt and pepper to the bowl. Stir together, ensuring the onions are evenly distributed throughout. Cover and refrigerate for at least 2 hours or up to 3 days. (Overnight is ideal for maximum flavor.)

Before serving, stir the dip and taste and adjust the seasonings, then place it in a serving bowl. Sprinkle the top of the dip with plenty of finely chopped chives and serve cold alongside crinkle cut potato chips.

노트

https://cooking.nytimes.com/recipes/1026290-french-onion-dip

영양 정보

• 칼로리: 222
• 지방 전체: 18 g
• 포화 지방: 8 g
• 불포화 지방: 7 g
• 트랜스 지방: 0 g
• 나트륨: 353 mg
• 탄수화물 전체: 14 g
• 식이섬유: 2 g
• 총 당류: 5 g
• 단백질: 3 g