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.
I donít use bottled lemon juice. I feel that bottled juice does not taste anything like fresh squeezed lemon juice. This is because it is usually made from varying concentrations of lemon juice, water and lemon oil.
Fresh lemons keep fairly well in the crisper of your fridge (about 2 weeks). The juice of one lemon varies greatly. A large lemon has about 4 tablespoons of lemon juice but when a recipe calls for the juice of one lemon, you never really know. Start with 2 tablespoons and increase the amount for taste. If you must use bottled lemon juice, shake the bottle well. Use equivalent amounts of bottled to fresh lemon juice in a recipe.
Servings = 6 | Serving size =1/3 cup
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe keeps well, refrigerated, for 3-4 days and it better after chilling overnight. Note that cooking time does not include chilling time.
|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
Servings = 6
Amount Per Serving
|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|