Forget the dehydrated packet when it comes to French onion dip! Fresh onions, seasonings and beef bouillon give this recipe an exceptional homemade flavor.
Place a large heavy-bottomed skillet over medium to medium-low heat then add butter and oil. When butter has melted, add onions and bouillon then cook the onions, stirring often until the onions become a medium-brown color and well caramelized. This process will take approximately 20–25 minutes, depending upon the heat level and the size of the onions. If you find that the onions begin to scorch on the bottom of the pan before they’ve cooked to the correct stage, just add about ¼ cup water to the skillet and continue cooking until the water has completely evaporated. Once the onions are done, set them aside in the skillet to cool to room temperature.
While the onions are cooling, beat the cream cheese, sour cream and mayonnaise together in a medium-sized mixing bowl until no lumps remain. Stir in the lemon juice, garlic powder, onion powder and Worcestershire sauce.
Once the onions have cooled, stir them into the mixture and season to taste with salt and pepper. Cover the bowl with plastic wrap and chill at least 2 hours. Serve with plenty of salty potato chips and enjoy!
Notes
Don’t be afraid to get those onions a nice mahogany color of brown. The deeper the color, the deeper the flavor!