Ingredients
Scale
French Onion Dip
- 1 tbsp unsalted butter
- 2 large brown onions, finely diced
- 250 g (9 oz) cream cheese block, room temperature
- ½ cup (125 g) sour cream
- 1 tsp garlic powder
- 1 tsp sea salt flakes
Caramelised Balsamic Onion Topping
- 2 tbsp olive oil
- 2 large red onions, sliced
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- ½ tsp sea salt flakes
Instructions
French Onion Dip
- Melt the butter in a medium pan over medium–low heat. Add the onion and cook for 5–8 minutes until the onion is translucent and soft. Set aside to cool.
- Place the cooked onion, cream cheese, sour cream, garlic powder and salt in a small bowl. Mix until well combined and smooth.
Caramelised Balsamic Onion Topping
- In a small pot, heat the olive oil on the lowest heat. Add the onion, balsamic vinegar, brown sugar and salt.
- Cook for 10–15 minutes until the onion turns a glossy, deep, caramelised colour. If the onion begins to stick, add 1 teaspoon of water to the pan.
- Allow to cool and serve topped on the French onion dip.
Notes
MAKE AHEAD AND LEFTOVERS
Refrigerate for up to 3 days. Refrigerate the French Onion Dip and Caramelised Balsamic Topping separately. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: condiment, snack, entré, french onion dip
- Method: pan, sauté