French Onion Dip

• 2 Tbsp Butter
• 3 Medium Yellow Onions (thinly sliced)
• 4 Cloves of Garlic (grated or minced)
• 1 tsp fresh Thyme leaves (picked, no stems)
• 1 cup Sour Cream
• 1/2 cup mayo (I prefer Kewpie but use your favorite)
• 1 Tbsp Sherry Vinegar or lemon juice
• 1 tsp Soy Sauce
• 1 tsp Worchestershire Sauce
• 1 shallot (finely minced)
• 1 Tbsp Chopped Fresh Chives
• 1-1/2 tsp ground black pepper
• Salt to taste

1. Melt the butter in a pot large enough to hold all of the sliced onions. Once melted, add the onions, garlic, and thyme leaves. Cook over low heat stirring occasionally until the onions are a rich, dark brown about 35-45 minutes. Once done remove from the heat and let cool to room temperature.

*Properly caramelizing onions takes time. Be patient, it's worth it. 

2. While the onions are cooking, combine the rest of the ingredients in a bowl and stir to combine. The shallot is raw in this dip so make sure it is very finely minced. 

3. Once the onions have cooled to room temperature combine them into the dip leaving behind any liquid that might be in the pot. You can discard the liquid if there was any. If not eating right away, cover and refrigerate. 

4. Serve with salty potato chips.

This dip is best made a day ahead. You can, of course, serve it right away but it will get better as it sits for a day. 

Yields about 2 cups of dip and will keep for around a week covered in the fridge but it won't last that long. 

 French Onion Dip Recipe PDF