Pregnancy Friendly French Onion Dip with Caramelized Onions
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Learn more →Ingredients
8 servings
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 large yellow onions, halved and thinly sliced
- ½ tsp kosher salt, plus more to taste
- ¼ tsp sugar
- 1 tbsp worcestershire sauce
- 1 tsp fresh thyme leaves
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tsp apple cider vinegar
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- potato chips or sliced vegetables, for serving (optional)
Instructions
- 1
Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy. Add the sliced onions, kosher salt, and sugar, and stir to coat.
- 2
Cook the onions, stirring every 3–4 minutes, for 35–45 minutes, adjusting the heat to medium-low if they begin to brown too quickly, until they are deeply golden, jammy, and reduced to about one-third of their original volume. If the onions stick or the pan looks dry at any point, add a splash of water (1–2 tbsp) and scrape up the browned bits.
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