This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"It doesn't matter how precisely the onion is cut as long as the person chewing it is happy." -Padma Lakshmi
You don't have to use the packets of dried French onion soup to make a great French Onion Dip. The key is in letting the onions caramelize slowly and adding the Worcestershire sauce. Both bring a great umami flavor that the stuff in the soup packet replicates with monosodium glutamate.
I like a lot of pepper in my dip and generally add up to about 1/4 teaspoon. That might be a bit much for some folks, but the extra zing is great.
Servings: 6 | Serving size: 1/3 cup
Cooking Time: 60 Minutes (cooking time does not include chilling time)
This recipe can easily be multiplied and keeps well, refrigerated, for 3-4 days. It's better after chilling overnight.
|1 tsp||olive oil|
|1 large||white onion (finely diced)|
|2 cloves||garlic (finely minced)|
|2||sprigs fresh thyme|
|1 cup||no salt added vegetable stock|
|1 Tbsp||lemon juice|
|1 Tbsp||Worcestershire sauce|
|fresh ground black pepper (to taste)|
|1 small||green onion|
|1/2 cup||reduced fat sour cream|
|1/2 cup||0% fat Greek yogurt|
Place a large skillet over medium high heat.
Add the onion and the thyme sprigs and cook slowly. Stir frequently. Adjust the heat so that the onions brown but do not burn.
After cooking for 5 minutes add the garlic. Stir frequently.
Cook for another 5 minutes and add the vegetable stock, lemon juice, Worcestershire sauce salt and pepper.
Cook for 5 to 10 minutes until the stock has evaporated.
Remove the pan from the heat and remove thyme sprig.
Let the onions cool for about 20 minutes.
Place half of the onions in a food processor and pulse until the mixture is slightly smooth.
Finely mince the white part of the green onion. Thinly cut the green tops crosswise.
Place the blended onions in a bowl with the remaining onions and the white part of the green onions.
Add the sour cream and yogurt to the bowl. Fold gently.
Add the green onion tops and fold gently.
Chill well before serving.
Serving size: 2 Tablespoons
|Calories 108||Calories from Fat 55|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 10g||4%|
|Dietary Fiber 1g||4%|
|Vitamin A 8%||Vitamin C 11%|
|Calcium 13%||Iron 1%|
|Vitamin K 2 mcg||Potassium 243 mg|
|Magnesium 8 mg|