A few times each year, I get the French Onion craving. I absolutely HAVE to have some French Onion dip and a giant bag of Ruffles (always Ruffles, never Wavy Lays). The salty chips combined with the creamy oniony stank of the dip? PERFECTION. Just don't get your nose too close to my mouth.
Side note: I get this same insane craving about twice a year for Oreos, which results in me buying a giant pack of Oreos and a gallon of milk, and ends with a massive stomachache.
Usually, when the dip craving hits, I head out to the closest grocery store to pick up some Dean's, or, in a pinch, some Heluva Good. However, if you take the time to make French Onion Dip from scratch, it's absolutely amazing, and honestly not difficult at all. The key is all in the caramelization of the onions; you want to use sweet yellow onions; Vidalias will work, but can sometimes end up TOO sweet.
Oh yeah, and, as I'm sure you could have guessed, there is NOTHING French about French Onion Dip. It's a totally 'Merican invention.
French Onion Dip
adapted from Alton Brown (back when he actually ate things like sour cream & mayonnaise)
2 Tbsp olive oil
1 1/2 cups diced sweet yellow onions, tossed with 1/4 tsp kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
2 Tbsp minced parsley
1/2 tsp kosher salt
1/4 tsp white pepper
1/4 tsp garlic powder
Heat the oil in a saute pan over LOW heat*; once hot, add the salted onions and cook for 20-30 minutes or until caramelized. Remove from heat and let cool.
*Don't be tempted to crank up the heat to caramelize the onions more quickly; this will just result in fried, or worse, BURNT onions. Burnt onions = bitter onions. Ick.
Combine the sour cream & mayonnaise; add the parsley, salt, white pepper and garlic powder and mix well. Stir in the cooked and cooled onions and mix to combine.
Chill completely, then serve with ridged chips or cut vegetables. Want to get EXTRA fancy with it? Fry up some bacon until crisp, then mix it in the dip!