Classic French Onion Dip - made at home! The key to the amazing flavour base is to cook the onions slowly because they sweeten and caramelise.
1. Based on an Ina Garten (Barefoot Contessa) recipe.
2. Changes I made (feel free to revert to the original recipe!):
a) Original recipe called for 4 tbsp butter + 1/4 cup oil. I reduced it to just 3 tbsp of butter. This is very rich as it is - you don't need any more!
b) Original recipe also called for 1/2 cup of mayonnaise. I found this too rich so I reduced it to 1/4 cup.
c) Original recipe said to beat the cream cheese (at room temperature) with the mayonnaise and sour cream using a stand mixer. I tried this once and it is a bit fluffy at first but then it becomes denser after refrigerating it. So I make this by heating the cream cheese very gently in the microwave then simply whisking it with the other ingredients. Works perfectly, it's creamy and lump free (other than the onions of course!)
d) I added onion powder as an optional extra because I like the extra kick of onion flavour.
e) Original recipe called for 1 tsp of salt. I find this slightly too salty so I reduced it to 3/4 tsp.
3. Nutrition per serving assuming 8 servings.