Jason (my BF) makes French Onion Dip for special occasions ONLY. Apparently another Saturday in quarantine is a special occasion and I am so okay with it!
French Onion Dip
Yield - Approx. 2cups
Time - Approx. 1hr
Med/lg white onion (small dice) - 2ea
Shallot (minced and rinsed under cold water) - 1ea
Sour cream - 1lb / 16oz
Dill (rough chop) - ½ bunch
Chive (rough chop) - ½ bunch
Lemon (juice) - 1ea
cognac/brandy - ¼ cup
Grapeseed oil - Enough to coat pan
MSG - ½ teaspoon
Salt - To taste
Step 1 - pre-heat saute pan over medium-low heat.
Step 2 - Add oil.
Step 3 - Add white onion, salt, and MSG. (Don’t over-salt at this point. The onions will cook down and concentrate.)
Step 4 - Continue to saute over medium-low heat, stirring periodically, until onions are DARK brown. (This should take roughly 45min to 1hr. Do not rush with high heat.)
Step 5 - Deglaze with cognac and cook until liquid has evaporated.
Step 6 - Chill onion mixture.
Step 7 - Combine sour cream, onion mixture, shallots, lemon juice, and herbs and mix with spatula.
Step 8 - Readjust seasoning with salt and lemon juice.
Step 9 - Crush the f*ck out of dip.