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Ingredients
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Dip
House-cut potato chips
Method
Dip
- 1
Caramelize onions
Peel and thinly slice the yellow onions into half-moons. Heat a 10-inch skillet over medium heat, add butter and olive oil. When butter melts and begins to foam, add the sliced onions and a pinch of kosher salt. Cook, stirring every 2–3 minutes, reducing heat if edges brown too quickly. After 10 minutes add the sugar to encourage browning. Continue cooking another 20–25 minutes until onions are deeply golden-brown and jammy. Toward the end, smash or mince the garlic and add for the last 1–2 minutes to soften and meld. Remove from heat and let cool to room temperature.
- 2
Assemble dip base
In a mixing bowl combine the crème fraîche, sour cream and mayonnaise. Stir until smooth and homogenous.
- 3
Finish and season
Fold the cooled caramelized onions into the crème fraîche mixture. Add Worcestershire sauce, sherry vinegar, chopped fresh chives, kosher salt and black pepper. Taste and adjust seasoning — add up to 1/2 tsp more salt or a splash more sherry vinegar if you want brighter acidity. Cover and refrigerate for at least 1 hour (preferably 2–4 hours) to let flavors meld. Bring to near-room temperature before serving for best texture and flavor.
House-cut potato chips
- 4
Prep potatoes
Wash and peel the Russet potatoes if desired. Using a sharp knife or mandoline, slice potatoes as thinly as possible (about 1.5–2 mm) for crisp chips. Rinse the slices in cold water until the rinse runs clear to remove excess starch, then transfer to a bowl of cold water and soak 10–15 minutes.
- 5
Dry slices
Drain the potato slices and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry—any surface moisture will cause oil splatter and soggy chips.
- 6
Fry chips
In a heavy-bottomed pot or deep fryer, heat neutral oil to 350°F (175°C). If you don't have a thermometer, test with one potato slice—the oil should bubble steadily. Fry the potato slices in small batches (don’t overcrowd) for 2–4 minutes, stirring gently with a slotted spoon, until they are golden and crisp. Transfer to a paper towel–lined tray and immediately season with fine sea salt. Repeat with remaining slices.
- 7
Serve
Let chips cool slightly to crisp fully, then serve alongside the chilled French onion dip. Leftover chips can be stored in an airtight container for up to 1 day; dip keeps 2–3 days refrigerated.