suntimes
IMPERFECT 
Weather Updates

Ditch the tub-o-dip, DIY is better

This Nov. 8 2011 phoshows creamy French onidip Concord N.H. French onidip isn’t difficult make from scratch is well worth

This Nov. 8, 2011 photo shows creamy French onion dip in Concord, N.H. French onion dip isn’t difficult to make from scratch and is well worth the trouble. (AP Photo/Matthew Mead)

storyidforme: 22433259
tmspicid: 8362805
fileheaderid: 3768826

French onion dip is a delicious and classic holiday party offering.

And yet most people don’t bother to make it, instead opting for a tub of convenience. But convenience comes at a cost — a lackluster, totally forgettable dip.

The good news is that French onion dip isn’t difficult to make from scratch. And the difference between it and purchased makes it well worth the trouble.

You start by sauteing onions, shallots and garlic until they are sweet and caramelized. Let them cool, then they go into the food processor with a few other ingredients. And that’s it. Also, you can do the sauteing a day ahead, then refrigerate the onion mixture. The morning of your party, just process them with the other ingredients (this gives the flavors time to meld).

AP



© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.