French Onion Chip Dip
Inspired by Thomas Keller, I simplified the process and ingredients to make a dip that is easily stirred up in home kitchens. Although the dip is typically eaten with chips, you should put it on baked potatoes and French fries, too, and you should most certainly dip carrot sticks in it!
Ingredients
- 1½ Tablespoon dried, minced onion
- ½ cup mayonnaise
- 1¼ cup buttermilk
- 1¼ cup sour cream
- 2 teaspoons enriched veal stock see notes
- 2 teaspoons sherry wine
- ½ teaspoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- sea salt and freshly ground pepper to season
- fresh chives to garnish
Instructions
- Heat the oven to 300°F. Spread the dried minced onions on a baking sheet and brown them in the oven. This only takes about 3 minutes so keep a close eye on them. Cool completely.
- Mix mayonnaise, buttermilk, and sour cream in a bowl with a whisk. Add the reduced veal stock, sherry wine, and lemon juice.
- Add the dried, minced, and toasted onion, the onion powder, and the granulated garlic. Stir to combine. Season generously with fresh ground pepper and salt.
- Transfer to a serving bowl and top with chopped chives.
Notes
I found a concentrated classic reduced veal stock that I like. It is made by the More than Gourmet Company and comes in 1 ½-ounce packages. That package will make 4 cups of veal stock and since you only need 2 teaspoons for this recipe, it can be refrigerated after it's opened ... which is when you should make roast beef sandwiches or a killer sauce for steaks! If you don't want to use veal stock, you could substitute beef stock.
Tried this recipe?Let us know how it was!