Fresh Onion Dip

You know the onion dip that’s made with Lipton Onion Soup Mix?

I just love it.  It reminds me of the Holidays at my Grandmother’s house…….

Recently I was making a recipe called Brown Butter and Bacon Cheese Potato Cups, when some pieces of green onion fell off the top of the potato on to the baking sheet.

These twice-baked potatoes were in the oven just long enough to melt cheese so the pieces of onion laying on the baking sheet seemed to dry out rather than turn brown.

When I tasted these dried onions I couldn’t help but think how they reminded me of the ones in the Lipton Onion Soup Mix.

My curiosity got the best of me…..after a few attempts at drying out chopped white onions in the oven, they finally turned out how I imagined they should be for a dip.

And there is no question what’s in the oven when these onions are drying out….there is  definitely an oniony aroma.

When mixed with sour cream and instant beef bouillon granules, this onion dip is so delicious.

The pull date on instant bouillon granules is quite long so it’s a great ingredient to have in the pantry for making recipes like this one.

This tasty dip needs to be made ahead of time because the onions sit in the oven for about 4 hours.

But the good news it’s there’s no fuss, they just sit in the oven (after it’s turned off).

This dip lasts nicely in the refrigerator too.

Have a nice weekend!

Let’s check out the ingredients….there are just 3:

White or Yellow Onion, Instant Beef Bouillon Granules, and Sour Cream.
Here’s how to make it:

Preheat the oven to 400 degrees F.

Chop the onion (in small pieces but not as small as dicing them).

Spread the onions on a cookie sheet or large pizza pan (it works best if the cookie sheet or pizza pan is completely flat without edges on the sides).

After the oven heats up to 400 degrees F. wait about 10 minutes to make sure the oven is good and hot.

Then turn off the oven and immediately put the onions inside, and close the oven door as quickly as possible.

Turn on the oven light and let the onions sit in the oven without opening the door for about 4 hours.

Then the onions should be dried, and should come off the cooking sheet with a spatula.

The chopped fresh onion (1/2 of a whole onion) yields about 1/4 heaping cup of dried onion.

In a medium size bowl add the sour cream,

dried onions,

and bouillon granules.

Then,

stir all of the ingredients together.

Then,

Top with chopped chives, and serve right away or chilled.

This dip lasts nicely in the refrigerator too.

Serve with your favorite potato chips or on top of a baked potato.

Those sneaky goblins and ghosts….do you see the goblin face that popped up right out of the dip just before I snapped this picture?

Enjoy!

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Fresh Onion Dip

Yield: Serves 3

Ingredients:

½ of a whole White or Yellow Onion (medium to large size)
1 cup Sour Cream
2 teaspoons Instant Beef Bouillon Granules

Directions:

Preheat the oven to 400 degrees F.

Chop the onion and spread them on a cookie sheet or large pizza pan (it works best if the cookie sheet or pizza pan is completely flat without edges on the sides). After the oven heats up to 400 degrees F. wait about 10 minutes to make sure the oven is good and hot.

Then, turn off the oven and immediately put the onions inside the oven and close the oven door as quickly as possible. Turn on the oven light and let the onions sit in the oven without opening the door for about 4 hours. Then the onions should be dried and should come off the cooking sheet with a spatula. The chopped fresh onion (1/2 of a whole onion) yields about 1/4 heaping cup of dried onion.

In a medium size bowl add the sour cream, dried onions, and bouillon granules. Stir all ingredients together, top with chopped chives, and serve right away or chilled.

Serve with your favorite potato chips or on top of a baked potato.

This onion dip lasts nicely in the refrigerator.

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4 Responses to “Fresh Onion Dip”

  1. #
    1
    baker street — October 17, 2012 at 8:18 am

    I love french onion dip and the recipe sounds so so simple. Great pictures as always, Nancy.

    Reply

    • CouponClippingCook — October 18th, 2012 @ 5:57 pm

      Thank you very much. Have a nice weekend!

      Reply

  2. #
    2
    Linda — February 17, 2013 at 3:36 pm

    Just found your Blog and site and all your recipes sound amazing! Can’t wait to try some of these things.

    Reply

    • Nancy — February 17th, 2013 @ 4:12 pm

      Hi Linda, so glad you like them. Thank you very much for stopping by!

      Reply

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