French Onion Dip

A slightly beefy, very oniony, sour cream dip perfect for snacking.  Dad will love it.  It makes a great gameday snack too.

Updated from original 10/4/13 (520 views and 34 +1s.) updated for content, pinnable image, minor editing, and links.
I thought this would be a great recipe to re-post for Father's Day.  I remember my dad frequently having French Onion Dip in the refrigerator when I was growing up.  I know my sisters and I loved the dip too, but we rarely got to eat it.  It was Daddy's special treat and we were not supposed to eat it.  I don't think we were ever told specifically not to but when I remember eating it, it was always with a sneaky guilty feeling and not getting to eat much.  Nothing ever lasts long with 6 people in the house and my dad can sit and snack like a champ so maybe that's why I don't remember getting much chance to eat any dip.  All I know for sure is that my dad really likes French Onion Dip with ruffled potato chips.  Understandably, this dip makes me think of my day and I think he will enjoy it as much as I do.

French Onion Dip for #Dad on #fathersday.  [Tweet this]

Now that I'm an adult I don't have 5 other people to share it with, just my husband (my dad probably thinks the same thing now that all of his kids are grown up it's only him and Mom).  It's probably not the healthiest, but it makes a wonderful treat. If you want to try and lighten this dip, it tastes great substituting (plain, nonfat) Greek yogurt for the sour cream.  It's not exactly the same, but it's close enough that it's hard to tell the difference.  You could easily make the substitution without telling anyone and I don't think they'll even notice.

Substitute #Greekyogurt for a #healthier dip.  [Tweet this]

French Onion Dip

Cook time:  10 minutes

Ingredients:

1 large onion, chopped
3 cloves garlic, minced
1 pound(16oz) sour cream or try non-fat plain Greek yogurt for a lighter dip
1 tsp Better Than Bullion Beef Base (you could probably use a bullion cube just crush it into powder first)
1/4-1/2 cup dried minced onions
few dashes Worcestershire sauce

In a large frying pan, over medium heat, cook the onion and garlic until soft and translucent.  Set aside to cool.

In a food processor, fitted with the chopper blade, add the sour cream, bullion, dried onion, Worcestershire, and the cooled onion/garlic mixture.

Turn on the food processor and chop/mix until ingredients are thoroughly combined.

Remove the dip to a seal-able container and refrigerate for at least 1 hour before serving.

Makes about 3-4 cups of dip (plenty for a gathering or for two to snack on all week maybe).  Serve with plain ripple potato chips or if you must it would be good with vegetables too (that's just so disappointing).

Enjoy.  Happy Father's Day.

Other dips Dad might like
(you can lighten all of these by using Greek yogurt instead of sour cream):

Loaded Baked Potato Dip

Three Onion Dip      -

Beefy Horseradish Dip

Linked to:  Sat Night Fever, See ya in the Gumbo, Merry Mon, Two Cup, Lou Lou Girls, Teach Me, Tasty Tues, Tickle my Tastebuds, Whimsy Wed, Wonderful Wed, Yuck Stops Here, Cook Craft Share, Full Plate, Eat Create, Freedom Fri, Foodie Friends, Pretty Pintastic, Best of the Weekend 

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Onion Buns

Soft fluffy buns studded with onions.  Great for sandwiches, burgers, or all on its own.

Submitted to YeastSpotting 1/13/14

When I was a kid, my dad would occasionally buy onion buns.  These were always such a treat any sandwich tasted so much better on an onion bun.  Now that I'm an adult I try to make all of the bread I eat so it's been a while since I've had an onion bun.  Once I finally perfected the basic bun in Best Burger Buns I immediately thought about turning it into an onion bun.  With a little thought and some help from many other recipes I finally did it.  These buns turned out fantastic.  They are soft and fluffy and full of onion flavor.

Ingredients:

401 grams all purpose flour
249 grams water, luke warm
192 grams onion, diced
40 grams butter
28 grams dry milk
36 grams sugar
8 grams salt
6 grams active dry yeast
*1 egg slightly beaten for egg wash

Saute the diced onion, in a little butter or oil, until soft and translucent.  Set aside to cool until it reaches room temperature.

In the bowl of a stand mixer, pour the barely warm water (about 100 degrees F, it should hardly feel warm to touch).  Stir in the sugar and sprinkle the yeast on top.  Allow to sit for 15 minutes until it becomes frothy and active.

To the yeast add the flour, onions, butter, dry milk and salt.  Stir on low with the paddle attachment for about 1 minute until ingredients combine and form a sticky ball.  Switch to the dough hook and knead for about 6 minutes, adding more flour if necessary, until dough becomes elastic and is very soft and tacky but not sticky (it should just clear the bottom of the bowl).

Transfer dough to a lightly oiled bowl, cover with plastic wrap, and allow to rise for about 90 minutes until it has doubled in size.

Cut the dough into 12 pieces of about 80 grams each and gently shape into balls stretching the dough over the top and pinching underneath to develop surface tension.  Place dough balls about 2 inches apart on a non stick or parchment covered baking sheet.  With the flat of your hand gently press down on each ball to slightly flatten.  Brush with *egg wash and cover with plastic wrap.

Preheat oven to 400F and allow buns to rise (at room temperature) for 30 minutes until they have puffed up.

Remove plastic wrap and again brush with egg wash, sprinkle some dried minced onion on top, and bake for 12-15 minutes (rotate pan(s) half way through for even baking) until golden brown.

Cool for about 15-30 minutes, slice, and enjoy.

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French Onion Dip

A slightly beefy, very oniony, sour cream dip perfect for gameday snacking (or any day).

I believe I mentioned in an earlier post for Three Onion Dip that my Dad always liked french onion dip.  While I loved my 3OD, and it was very oniony, it did not taste exactly like the french onion dip I remembered.  Slowly I began to form a plan based on my knowledge of how to make French Onion Soup.  This dip would make my Dad proud, I think I got the flavors just right.

French Onion Dip

Ingredients:

1 large onion, chopped
3 cloves garlic, minced
1 pound(16oz) sour cream
1 tsp Better Than Bullion Beef Base (you could probably use a bullion cube just crush it into powder first)
1/4-1/2 cup dried minced onions
few dashes Worcestershire sauce

In a large frying pan, over medium heat, cook the onion and garlic until soft and translucent.  Set aside to cool.

In a food processor, fitted with the chopper blade, add the sour cream, bullion, dried onion, Worcestershire, and the cooled onion/garlic mixture.

Turn on the food processor and chop/mix until ingredients are thoroughly combined.

Remove the dip to a seal-able container and refrigerate for at least 1 hour before serving.

Makes about 3-4 cups of dip (plenty for a gameday gathering or for the two of us to snack on all week).  Serve with plain ripple potato chips or if you must it would be good with vegetables too (that's just so disappointing).

Enjoy.

Linked to:  Sat Night Fever, See ya in the Gumbo, Merry Mon, Two Cup, Lou Lou Girls, Teach Me, Tasty Tues, Tickle my Tastebuds, Whimsy Wed, Wonderful Wed, Yuck Stops Here, Cook Craft Share, Full Plate, Eat Create, Freedom Fri, Foodie Friends, Pretty Pintastic, Best of the Weekend 


Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

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Three Onion Dip

A creamy onion dip with three kinds of onions that is a perfect dip for potato chips.

My Dad likes to get french onion dip to eat with thick ripple potato chips.  I loved this when I was growing up it was always a special treat but being the youngest of four I never got to eat much of it.  By the time it went from my dad through my three older sisters there was only the tiny broken pieces of chips and the hard to reach dip in the corners of the container left.  Now that I'm all grown up I decided to try to make a version of this dip all for me (I reluctantly shared it with my husband).

Ingredients:

8 oz sour cream
1 medium onion, sliced
1/4 cup dried minced onions
1/4-1/2 cup green onion

In a frying pan over medium heat cook the sliced onion until brown and caramelized. Allow to cool.

Meanwhile, add the sour cream, green onions, and dried onions to the bowl of a food processor fitted with the chopping blade.  Add the cooled, caramelized onions and pulse until every thing us blended well and chopped finely.  I did not add any salt since I was going to be eating it with salty potato chips, you can add salt if you like.

Remove the mixture to a container and refrigerate for a couple of hours (overnight is even better).  Eat with ripple or ruffle potato chips.  Enjoy.

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French Onion Soup

Beef broth with lots of onions topped with toast and provolone cheese.

French onion soup is one of my favorite soups.  Whenever I have a big bag of onions and Provolone cheese in the house this soup always makes an appearance.  It is so easy and quick to make it seems almost effortless.  The hardest part is slicing the onions, and if you are like me this can be rather tearful, but you could always slice them in a food processor.  This soup is worth the tears, it is always flavorful and surprisingly filling.  It makes a great side or can be a meal.  You can easily make this soup vegan or vegetarian by substituting the butter for olive oil and the beef broth for mushroom broth.

Ingredients:

6 onions, sliced (I used 3 red and 3 Maui sweet but any variety is fine)
1 Tbsp butter (or oil)
4 cups beef broth (or mushroom broth)

In a large sauce pan or stock pot melt butter over medium low heat.  Add the onions and a bit of salt and sweat (cover the pan and allow the onions to steam) until the onions are soft and translucent.

Then add 4 cups of beef broth and stir.  Lower the heat and wait for the soup to come to a simmer.  Ladle the soup into an oven proof mug or ramekin, float a slice of toasted french bread on top and cover with a slice of provolone cheese.  Place mug under broiler and broil until the cheese melts.  Makes about 6-8 servings.  Enjoy.

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Sardine Salad

A delicious, nutritious and surprisingly filling salad with lettuce, tomato, cucumber, onion and sardines. 

 

Sardines, these small fish are a good source of omega-3s, they have a lower mercury content, and they are typically inexpensive. Also the canned sardines usually still have the bone in and it's soft and edible making them a good source of calcium.

Here is my recipe for sardine salad:

2 cans of sardines (or 2 servings)
1/4 cup olive oil
2 tsp Dijon mustard
Dried oregano, to taste
Juice from 1 lemon

Lettuce, about 3-4 hand fulls
1 cucumber, chopped (bite sized)
15-20 cherry tomatoes, split (or leave them whole if you prefer)
1/2 red onion, thinly sliced

I had sardines packed in tomato sauce, so I drained and rinsed them first. Then I tossed them into my big salad bowl, added the olive oil, and mixed them around breaking the sardines into small pieces. To the sardine mixture I added the mustard, oregano, and lemon juice. I stirred quickly, making a sort of emulsion then, added the veggies and tossed. This made 2 servings.

Such an easy and inexpensive meal; this tasted fantastic. It was not overly fishy, and it was incredibly filling. Because I like bread with salads, I served this with a bagel and cream cheese, but it would also be great with pita and hummus, or on it own. Enjoy.

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