French onion dip is so surprisingly easy and flavorful to throw together you’ll wonder why you’ve ever bought dry mix to make dip, and you’ll likely never buy a mix again!
The first time that I made this french onion dip recipe for my family, I was almost in shock at incredibly simple it is to prepare. There’s not a chance that I would ever go back to a salty instant dry dip mix ever again.
Loaded with bits of balsamic seasoned roasted onions enhanced with the perfect amount of Thyme, salt, and pepper each bite is a little bit of heaven.
Serve with chips, crackers, fresh crisp vegetables, or even as a topping for baked potatoes.
If you happen to have some dietary concerns, this recipe can be altered to accommodate low sodium or low-fat diet plans by using low-sodium soy sauce or coconut aminos in place of the soy sauce and low-fat or Tofutti sour cream in place of the sour cream.
1 Large Onion, cut into thin Slices
1 T. Olive Oil
1 T. Balsamic Vinegar
1 tsp Sea Salt
1/4 tsp Black Pepper
12 oz Sour Cream (about 1 1/2 cups)
3/4 tsp Soy Sauce
1/2 tsp dried thyme
In a medium-sized bowl break apart the onion slices into rings. Drizzle the olive oil over the top and stir to evenly coat the onions. Add the balsamic vinegar, salt and pepper, stir again to evenly coat.
Transfer the seasoned onions into a baking dish that has been sprayed with non-stick spray. As you can see in the video above, we use a Misto sprayer, which contains only olive oil.
Bake at 450F for 15-18 minutes. (Or until onions are browned). Remove from oven and cool.
Chop the seasoned onions (coarsely) then add to the sour cream, soy sauce and thyme, mixing well.
Refrigerate the dip for at least 30 minutes for flavors to fully incorporate.
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Absolutely delicious with homemade potato chips, whole grain crackers, fresh sliced veggies, etc.