Chef Arnold Myint’s French Onion Dip

“The onions need to be evenly sliced,” Chef Arnold advised. “I didn’t add any oil. I’m letting the natural sugars release, low and slow.”

To achieve that rich caramel color, Chef Arnold explained he does very little to disturb the onions, other than adding a little bit of salt to allow the water to naturally release from the alliums.

“You know that funky stuff you see in the bottom of the pan that you scrape off the bottom? That’s the fond,” he said.“Deglaze with wine, which makes it the French onion dip.”

After two hours, the onions will take on a beautiful golden brown hue — and you’ll never want to rip open another packet of pre-made French onion dip again.

Recipe

French Onion Dip

Ingredients

• 2 white onions, halved, thinly sliced
• 8 ounces cream cheese, room temperature
• 16 ounces sour cream
• 1/4 cup mayonnaise
• 2 ounces white wine
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• Chives, thinly sliced for garnish

Directions

1. Evenly place onions into a room-temperature sauté pan.
2. Turn stovetop setting to low heat.
3. Evenly sprinkle a thin layer of Kosher salt over the onions.
4. Do not turn up heat; allow the onions to slowly cook and sweat, releasing natural liquids that will eventually be reabsorbed. There is no need to over stir or work this process. Do not rush.
5. Once liquids are released from the onions, light browning should start to occur and some caramelization will occur in the pan. Add garlic powder and some cracked pepper.
6. To release the “fond” (or the sticky brown stuff stuck to the pan), add white wine and use the onions to act as bristles that gently release the flavor. Allow the wine to evaporate to cook out the alcohol. By now, the onions should look lightly golden brown.
7. Turn off the heat and add room temperature cream cheese to the pan, stirring until consistently incorporated with the onions.
8. Add sour cream, mayonnaise and Parmesan cheese. It is important not to return to heat as to prevent cheese from over-melting and fat oils to be released.
9. Serve warm or at room temperature. If served cold, keep in mind that the dip will be slightly thicker.
10. Garnish with chives, more Parmesan and cracked pepper as desired.
11. Serve in a bowl on a platter with long bias-cut toasted baguette, corn chips for dipping, red bell pepper slices and/or apples.

Make mother sauces from scratch and more in ICE's Culinary Arts program.