Gluten Free French Onion Dip Recipe
Can you believe that it’s almost 2012?!
I know most blogs are already talking about their resolutions and getting a jump start on a healthy new year.
And…I don’t want to say that I’m going in the opposite direction. What I’m about to propose to you isn’t…entirely unhealthy.
But it ain’t healthy.
However, if you make this recipe for New Years Eve, whether you’re at a party or at home, just be sure to share! That way, you’ll have an appropriate serving = healthy!
Because friends, this dip is so dang good! And your friends and family will slap eat it up! And they’ll think that you’re a genius. Win Win.
From Scratch – French Onion Dip
Originally posted here.
I love French Onion Dip. I usually just go for Dean’s French Onion Dip, but since I was off work yesterday I thought I would try to make my own. I’m so glad I did! It is so much creamier than store bought premade. The onion is rich with the perfect amount of salt. It was a big hit at the potluck and so simple to make.
You’ll need:
- 1 tbsp. extra-virgin olive oil
- 4 cups chopped yellow onion
- 3/4 tsp. salt
- 1 3/4 cups mushroom broth
- 2 tsp. onion powder
- 2 tbsp. white vinegar
- 1 cup reduced-fat sour cream
- 1/3 cup nonfat plain yogurt (I used Fage so it would be creamier)
Start by heating your oil and chopping your onion. I ended up using 2 large onions to get to 4 cups. Add the onions to the hot oil and the salt, cook on medium-high heat and stir occasionally until it begins to brown. (10 minutes) Add the broth and scrape up any of the brown bits from the bottom of the pan. Let the liquid simmer until it is almost evaporated, 15 to 20 minutes. Reduce the heat to medium-low and cook until the onions are deep golden brown, 7 minutes. Stir in onion powder, then stir in vinegar and cook until evaporated, 5 minutes max. Remove from the heat and let cool for 20 minutes.
Combine the sour cream and yogurt in a medium bowl. Add in the onion mixture. Cool dip in the fridge for at least 30 minutes, so the flavors can meld.
Make sure you read the ingredients listing on your mushroom broth carefully; broths can often have gluten.
Everyone loved the dip! It serves great with chips and veggies. It would also be AWESOME on a steak sandwich.