It's a Keeper: French Onion Dip

I made our family's tradtional fondue on Christmas Eve, but you know I couldn't resist making a Rachael Ray recipe, too. For an appetizer, I made French Onion Dip. Let me say this - no more little spice packets for me anymore!

This stuff was outstanding and amazingly simple to make. To reduce actual cooking when family was over, I made it in the morning and chilled it all day. Next time I would make it an entire day in advance since it kept getting yummier with time.

This one's a crowd pleaser. Although, fair warning, your entire house will smell like onions. Here's the recipe with my comments in brackets:

1 tablespoons extra-virgin olive oil, a turn of the pan
1 tablespoon butter
2 medium onions, quartered lengthwise then very thinly sliced [Note to self: Get knives sharpened! It was hard slice them thin with a dull knife.]
2 cloves garlic, finely chopped [I made it three. You only live once.]
1 cube beef bouillon [This is the first time I've purchased bouillon. Anyone have any ideas what I can do with the rest of the jar other than paint dots on them and pretend they are dice?]
1/2 cup water
Black pepper
1 teaspoon ground thyme, 1/3 palm full [Make sure you get the ground thyme, not thyme leaves]
2 teaspoons Worcestershire sauce, eyeball it
2 cups sour cream
8 ounces cream cheese, softened in microwave for 20 seconds on high
Pinch salt, optional
2 tablespoons chopped chives, 5 to 6 blades

2 sacks chips (recommended: Onion and Garlic flavor Terra brand Yukon gold chips or other specialty chips of choice) [I went with the classic accompaniement to onion dip, good old Ruffles. Those Terra chips are darn good, but that seemed like onion overkill to me.]
2 large carrots, peeled then very thinly sliced on a heavy angle
1 very firm medium sized zucchini, very thinly sliced on a heavy angle [I did the carrots but skipped the zucchini. I just seemed like too much food.]

Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter. Melt butter into oil then add onions and garlic cook 10 minutes, stirring occasionally. Add bouillon cube to the pan with 1/2 cup water and cook until it "melts" coats onions, stirring frequently, 3 minutes. Season the onions with pepper, thyme and Worcestershire sauce. Remove from heat and transfer to a plate to quick-cool a bit.

In a medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula. Stir in the onion mixture until completely combined, add salt if necessary and adjust your seasonings. Serve at room temperature or chill. Garnish with chives.

[The next sentance only make sense if you are taking the dip somewhere - it was part of a tailgating party menu. So skip ahead a little if you're eating them at home.] Pack up chips as-is. Season the veggie chips with salt and pack up with a paper towel to capture excess moisture in a plastic food bag. If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry. Arrange chips and vegetable chips around dip and serve.


  1. ooo YUMMY! I love french onion dip :)

  2. It was pretty darn good. As I think back, I might have done something to make it a little thinner, or let it get more to room temperature before serving.

  3. You can throw one of those leftover bullion cubes into your pasta water the next time you are serving pasta with a meat sauce and you want to "beef" up the flavor. I heard Rachael say on her show one time that they do that in Italy.

  4. Anony - thanks! A good tip AND it's RR-approved.

  5. Hi...if you really are looking for ideas for your leftover beef bullion cubes, use them wherever you would use beef stock, so rice, potatoes, couscous, stir fries....etc. The list is pretty much endless.

  6. Shannon - I know it's sad, but I really had no idea what to do with them. I was born without a cooking instinct gene.

  7. Oh, my gosh! I use bullion cubes for everything. Add to vegetable or meat soups or stews. Dissolve in your water when making rice or couscous. Add to stir-fry beef to add flavor. Smash and add to meat-loaf mixes. Just watch your salt additives. Bullion cubes are very salty in and of themselves


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