I’m loving revisiting some of the Ina Garten recipes from the very first year of this project and getting to re-enjoy dishes I loved but never got around to making again like her Pan-Fried Onion Dip.
I’ll always have a soft spot for store-bought French onion dip. How could I not? It showed up at just about every party I went to growing up in the Midwest. But if you’ve got a little extra time, Ina’s version is absolutely worth it.
Thinly sliced onions cook low and slow with oil, butter, cayenne, salt, and pepper for 30 minutes, until they’re soft, deeply golden, and just sweet enough. Once cooled, they’re folded into the Midwest holy trinity: sour cream, cream cheese, and mayonnaise. The dream!
Ina serves this with homemade potato chips, but I say save yourself the effort (store-bought is fine after all) and grab a really good kettle-style chip.
Book: The Barefoot Contessa Cookbook, page 53
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 1 hour, 10 minutes
Store-Bought Is Fine: cream cheese
Recipe on FoodNetwork.com
