French Onion Dip

This weekend we went out to dinner with some dear friends to a new(ish) restaurant in Chicago called the Tortoise Club. Per usual, I scoped out the menu a few days before and they had something yummy listed - homemade french onion dip with sea salt and vinegar chips.  I couldn't wait to try it. When we went to order it, however, they were out! W...T...F.  Anyway, it was stuck in my head so I thought I would whip it up myself and it came out great!  Score.  

Start by melting butter and a little olive oil in a pan. 

Next, add your shallots, garlic, and vidalia onions.  I love all of these ingredients...I mean, how can this dip not be good.

 Break up the onions so they cook nice and evenly...like this.  Add some salt and pep.

The trick is to cook the onions low and slow...you have to be patient here.  I cooked them over low/medium heat for about 30 minutes, stirring every few mins. 

If the onions start to stick (which they will) add a little water to loosen them up, about two tablespoons at a time. This will help deglaze the pan a bit too.

Remove the onions from the pan and let cool.  While cooling, mix together the mayonnaise, sour cream, garlic powder, Worcestershire and balsamic vinegar.  If you only have Worcestershire, use that. I like the tang of the vinegar, but don't go out of your way.  It's subtle.



This is optional, but I like green onions so I added some to the dip to freshen it up a bit and add some color.



Once the onions have cooled off, give them a rough chop and then add them to the rest of the ingredients.  Taste it and season appropriately with pepper and a little salt, if needed.

Cover and set aside in the fridge for 2-3 hours, or until it's nice and chilled and set up.  This is important because it takes a bit for the flavors to meld.   

YUMMMYYYY.  This was so delicious!  Never, ever ever ever, buy premade onion dip again.  This is soooo much better.

Here's the recipe YA'LLLLL.

2 Tbs of Butter
1 Tbs of Olive Oil 
2 Garlic Cloves, Chopped 
1 Large Shallot, Chopped 
2 Large Vidalia Onions, Sliced 
2 Cups Sour Cream
1 Cup Hellman's Mayonnaise 
1/4 Tsp Garlic Powder
1 Tbs Worcestershire
1 Tbs of Balsamic Vinegar 
2 Tbs of Chopped Green Onions 
Salt & Pepper to Taste 

Melt butter and olive oil over medium heat.  Add onions, garlic, and shallot.  Work the onions to loosen up the rings.  Lower heat to low/medium and saute for 20-30 minutes or until onions are a deep golden brown.  If onions stick, add a little water to deglaze.  Set onions aside to cool.  In a mixing bowl, add sour cream, mayonnaise, garlic powder, Worcestershire, balsamic,  and green onions.  Season with salt and pepper to taste.  Once onions have cooled a bit, give them a rough chop and then add them to the rest of the mixture.  Cool in the fridge for 2-3 hours at least, but can cool for up to 24 hours.  Serve with sea salt and vinegar chips, celery, or any other goodies you like.

Stay hungry!

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