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Prep 5 mins
Cook 20 mins
I just saw Rachael Ray make this and I was drooling! So I thought the next best thing was to post it and make it soon.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 medium onions, quarterd lengthwise then very thinly sliced
- 2 garlic cloves, finely chopped
- 1 beef bouillon cube
- 1⁄2 cup water
- fresh ground black pepper
- 1 teaspoon ground thyme
- 2 teaspoons Worcestershire sauce
- 2 cups sour cream
- 8 ounces cream cheese, softened in microwave for 20 seconds on HIGH
- 2 tablespoons chopped chives
- toasted pecans, chopped fine
- potato chips (Yukon gold chips or some other specialty chips)
- 2 large carrots, peeled & very thinly sliced on an angle
- 1 medium very firm zucchini, very thinly sliced on an angle
- 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 bouillion cube to the pan with 1/2 cup water and cook until it "melts" and 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.".
- In medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula.
- Stir in the onion mixture until completely combined, add chopped pecans, & add salt only if necessary and adjust your seasonings.
- Serve at room temperature or chill.
- Garnish with chives.
- Pack up chips as-is.
- Season the veggetable chips with salt and pack up with paper towel to capture excess moisture in 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.
This is the great french onion dip with no packages of instant soup in sight! Full of that gorgeous flavor, all easily home made. I did reduce the sour cream to 1 1/2 cup, but I do that with most dips anyway.