Sure, you can make a mock “onion soup mix” dip with pre-packaged onion flakes and factory-created additives. The version of French onion dip below, however, is simpler, healthier and loaded with richly browned onions. If you like a smoother dip, you can purée all or part of it in a food processor.
- 2 cups finely minced onions
- 2 tablespoons olive oil
- ½ teaspoon salt, plus more to taste
- 2 cloves garlic, minced
- 1 cup sour cream
- ¼ cup mayonnaise
- ¼ teaspoon Worcestershire sauce
- 1 teaspoon fresh-squeezed lemon juice
- ¼ teaspoon white or black pepper
In large sauté pan over low heat, add onions, oil and salt. Cook until onions are deep golden-brown, 20–30 minutes. Add garlic for last 5 minutes. Set aside to cool.
Whisk sour cream, mayonnaise, Worcestershire, lemon juice and pepper until smooth. Stir in onions. Add salt, to taste. Refrigerate at least 8 hours. Keeps refrigerated for up to 3 days.