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.
My Private Note
Units: US | Metric
- 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
- 1Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter.
- 2Melt butter into oil, then add onions and garlic, cook 10 minutes, stirring occasionally.
- 3Add bouillion cube to the pan with 1/2 cup water and cook until it "melts" and coats onions, stirring frequently, 3 minutes.
- 4Season the onions with pepper, thyme and Worcestershire sauce.
- 5Remove from heat and transfer to a plate to "quick-cool.".
- 6In medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula.
- 7Stir in the onion mixture until completely combined, add chopped pecans, & add salt only if necessary and adjust your seasonings.
- 8Serve at room temperature or chill.
- 9Garnish with chives.
- 10Pack up chips as-is.
- 11Season the veggetable chips with salt and pack up with paper towel to capture excess moisture in plastic food bag.
- 12If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry.
- 13Arrange chips and vegetable chips around dip and serve.
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Nutritional Facts for French Onion Dip and Chips
Serving Size: 1 (177 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 350.6
- Calories from Fat 293
- Total Fat 32.5 g
- Saturated Fat 17.7 g
- Cholesterol 86.7 mg
- Sodium 409.7 mg
- Total Carbohydrate 11.6 g
- Dietary Fiber 1.7 g
- Sugars 7.8 g
- Protein 5.1 g