French Onion Soup Dip
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
54
Spice
41
Sweetness
55
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Beef Stock1 tsp
Sherry Vinegar1.5 cups
Sour Cream1 cup
Cream Cheese2 tbsps
Chives (chopped)Directions:
1
In a medium pot, heat the olive oil and add the onions
2
Season with salt and pepper
3
Cook over medium heat until the onions start to brown, then reduce the heat to low and cook, stirring often, until the onions are caramelized; this will take between 30 and 40 minutes
4
Add the beef stock and bouillon cube and simmer until the liquid has been absorbed into the onions
5
Stir in the sherry vinegar and thyme and season with salt and pepper
6
Transfer to a medium bowl and set aside to cool completely
7
Add the sour cream and cream cheese to the onion mixture and stir to combine
8
Place the dip in a serving bowl and top with the chives and lemon zest
9
Serve with the crostini