NDT- Cooking with Cash-Wa – French Onion Dip

FARGO, N.D. (Valley News Live) -Homemade Toasted Onion Dip

Yield: About 2 cups

2 cloves garlic, smashed

1 ea. shallot, cut into 1″ pieces

½ Large Vidalia Onion, cut into 1″ pieces

2 Cups Sour Cream (or a mixture Sour Cream, Crème Fraiche and/or Plain Greek Yogurt)

2 tsp. Beef Bouillon paste or powder

Black Pepper to taste

Heat oven to 250° F. Progressively chop the garlic, shallot, and onion in a food processor into 1/8″ pieces. Spread out evenly onto a baking sheet lined with parchment or a silicone pan liner. Bake until the mixture is dry and toasted. About 1 hour or more. Can also use the dehydrate setting if available.

Stir the toasted onion mixture, sour cream, bouillon, and black pepper in a bowl. Move to the refrigerator. Let the mixture sit for an hour or overnight to allow the flavors to develop. Adjust seasoning with either more bouillon, salt, and/or black pepper.