French Onion Dip (gf, V) Recipe

Prepare onions

Peel and cut 3–4 medium yellow onions into halves, then thinly slice into half-moons until you have about 4 cups sliced onions.

Heat a large heavy-bottomed skillet over medium heat. Add 1 tablespoon olive oil and 3 tablespoons unsalted butter. When the butter melts and starts to foam, add the sliced onions and spread them into an even layer.

Cook the onions, stirring every 3–5 minutes. After about 10 minutes they'll soften; sprinkle in 1 teaspoon granulated sugar and 1 teaspoon sea salt to help with caramelization. Reduce the heat to medium-low if they start to brown too quickly on the edges.

Continue to cook and stir every few minutes for 25–35 minutes until the onions are deeply golden-brown and sweet. If the pan becomes too dry or the onions begin to stick, add a tablespoon of water and scrape up the fond. For a deeper flavor, deglaze the pan with 2 tablespoons dry white wine or sherry near the end and simmer until the alcohol cooks off and the liquid evaporates.

Season the caramelized onions with 1/2 teaspoon freshly ground black pepper. Remove from heat and let cool to room temperature before using in the dip (about 15–20 minutes).

In a medium mixing bowl, combine 1 1/2 cups sour cream, 1/2 cup mayonnaise, and 3 ounces softened cream cheese. Whisk or beat with a hand mixer on low until smooth and homogenous. If using vegan substitutes, ensure they are at room temperature for easier mixing.

Stir in 1 tablespoon Worcestershire sauce (or GF tamari for vegan), 1 teaspoon dried onion flakes, 1/2 teaspoon garlic powder, 2 tablespoons finely chopped chives, and 1 teaspoon fresh lemon juice. Mix until evenly distributed.

Fold in the cooled caramelized onions. Reserve about 2 tablespoons of the onions for garnish if you like a pretty topping. Taste the dip and season with salt and freshly ground black pepper to taste. If desired, add 1/4 teaspoon smoked paprika for a subtle smokiness.

Cover the bowl with plastic wrap or place in an airtight container. Chill in the refrigerator for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. The dip keeps well refrigerated for up to 4 days.

Transfer the chilled dip to a serving bowl. Top with the reserved caramelized onions and sprinkle 1 tablespoon extra chopped chives and a light dusting of smoked paprika if using.

Serve with 6 cups of gluten-free kettle chips alongside. Provide a small spoon or spreader for guests.