Deeply Caramelised French Onion Dip with Chives and Crisps
By Joe
Source: Serious Eats — J. Kenji López-Alt, Real French Onion Dip | The Food Lab.
A real french onion dip | the food lab recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Heat sugar in a 30 cm stainless-steel skillet over a medium-high flame till completely melted and light brown, around 3 minutes. Promptly add onions and mix with wooden spoon to coat onions in sugar. Tip in butter, salt, and black pepper. Mix well. Cook, shaking pan now and then till onions release all their liquid plus brown coating builds up upon bottom of pan, 6 to 8 minutes. Tip in water shake pan while scraping (2 tablespoons) using wooden spoon to deglaze brown bits off bottom of pan. Keep cooking, shaking now and then till coating begins to build up again, around every 2 minutes. Repeat deglazing plus cooking steps three extra times till all water is used up plus onions are deep brown. Move to mid-sized mixing bowl and leave till it is cold at room temperature for 10 minutes. Tip in sour cream, mayonnaise, lemon juice, parmesan, plus Worcestershire and beat to mix. For one smoother texture, run through blender or food processor for a period of 1 minute till there are no lumps left. Put in the fridge in a closed container for at least 1 hour plus up to 5 days (flavor will improve using time). Spoon in a bowl, scatter with chives, and serve with potato chips.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 4.8 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.2 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 74 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1 g per serving
2 % of the 50 g daily maximum · 4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 135 kcal |
| Protein | 1.6 g |
| Carbohydrate | 6 g |
| of which sugars | 3.6 g |
| of which free sugars | 1 g |
| Fat | 12 g |
| of which saturates | 4.4 g |
| Fibre | 0.7 g |
| Salt | 0.15 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
