Spicy French Onion Dip
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
What’s a party without party food, right? One of my favorites and a universal crowd pleaser is ‘chips and dip’. But for SUPER BOWL, we need something more amazing than your average super market dip (as good as those may be)!
So for this SUPER BOWL recipe, I’m sharing a twist on a classic – French Onion Dip.
For starters, we’re making this dip from scratch. Slowly simmering sliced onion draws out the caramel-sugar flavors locked deep inside a pungent white onion.
The next twist to this homemade version of French Onion Dip is to add thinly sliced jalapeño and a splash of white wine to the caramelizing onions. Of course, the jalapeño adds just the right amount of ‘kick’ but that white wine?! It’s the secret ingredient that cooks off, leaving a behind the flavors that make this dip something special.
There are a few tricks to caramelizing onions. In order to prepare the onions in such a way that results in tender, melt-in-your-mouth sweet onions rather than a pan of burnt, bitter, leathery onions – you need to cook them at a very low temperature. Contrary to what you might think, high cooking temperatures don’t mean shorter cooking time when it comes to onions.
BUT – there’s a way to reduce the cooking time. Just, place the onions + peppers in a sauté pan, cover them with water and the wine. Then place the lid over the veggies and simmer on low flame until the liquid is 90% evaporated.
Then, remove the lid, allow the remaining liquid to evaporate while stirring occasionally, to prevent burning.
After the peppers and onions have caramelized (turned a light caramel color and are very tender), simply combine them with:
- sour cream
- sea salt
- Worcestershire sauce
- Italian parsley
Refrigerate for 1-2 hours and then serve with your favorite chips, crackers and a colorful veggie tray.
This dip is so addictive! It’s subtly sweet (thanks to the buttery sweet caramelized onions) and salty with a punch of heat from the jalapeño peppers. Whether with served with veggies or chips, this one’s sure to be a crowd pleaser!
Spicy French Onion Dip
- 3 large white onions, thinly sliced
- 2-3 medium jalapeños, thinly sliced*
- water to cover onions, about 2 cups
- ¼ cup white wine (Chardonnay)
- 2½ c sour cream
- ½ c mayonnaise
- 1½ t sea salt
- ½ t pepper
- ½ t Worcestershire sauce
- 3 T chives, freshly chopped
- 3 T Italian parsley, freshly chopped
Put the onions + peppers in a sauté pan, cover them with water and wine. Then place the lid over the veggies and simmer on low flame until the liquid is 90% evaporated.
Remove the lid, allow the remaining liquid to evaporate while stirring occasionally, to prevent burning.
After the peppers and onions have caramelized (turned a light caramel color and are very tender), spoon into a medium mixing bowl.
Add remaining ingredients to the mixing bowl, stir to combine.
Refrigerate 1-2 hours before serving in order to allow time for the flavors to fully develop.
Makes approximately 4 cups of dip.
* depending on desired heat level, add more or less jalapeño peppers.
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