It’s football season!! I just threw together this quick French Onion Yogurt Dip for something to serve at your football party this weekend. It’s practically health food!
Okay, health food is a stretch unless you’re using 0% fat yogurt. Sour cream has less calories and fat than whole greek yogurt but yogurt’s got protein and probiotics. I just happen to have yogurt in the fridge so that’s what I used. Cooking’s all about improvising! So when you’re going to sub out the traditional sour cream and mayonnaise in a French Onion Dip you need to add back some of that tang. Mustard has great tang and what’s more ‘French’ than Dijon mustard? You could use yellow mustard but the extra bit of heat from the Dijon is great in this dip. If you’re going to use yellow mustard I’d say add a pinch of cayenne and some black pepper.
Finding new ways to make classic recipes is a lot of fun – especially when you’re using real ingredients in place of packaged ones. There’s only 8 ingredients in this French Onion Yogurt Dip with the most important being the onions, of course. To get maximum flavor out of the onions we’re going to caramelize them. You may have read about using sugar as a short cut to caramelize onions. I don’t roll that way. It doesn’t take that long doing it the right way – besides, it’s not like you’re hanging over it like risotto. Go chop some veggies while the onions are cooking. Give the onions a little nudge every 5-10 minute sot make sure they’re not burning.
To caramelize onions you want to coat the bottom of a stainless steel pan (not non-stick) with a good amount of vegetable oil. Toss in the onions after the pan has come up to temp over medium low heat. Add a couple teaspoons of salt and stir the onions around to coat them in oil. Just after the onions have started to turn translucent lower the heat to low. You want to slowly cook them over the course of 20-30 minutes. If the heat is too hot and you see they’re starting to burn, remove the pan from the heat and add a few drops of water to lower the temperature of the pan. How long you allow them to caramelize is up to you. The longer they cook, the darker and sweeter they’ll get. For French Onion Yogurt Dip, I don’t want them super sweet.
While the onions are cooking you can combine the yogurt, dijon, sugar, vinegar, and garlic in a small mixing bowl. The longer they can hang out together the better the dip will taste. Once the onions have caramelized to your liking, transfer them to a rimmed sheet pan to cool off. You can throw them in the freezer for a few minutes to speed up the process. Once they’ve cooled down they can be finely minced then added to the yogurt mixture. I went with about a cup of minced caramelized onions. Give the dip a taste and add a few pinches of salt. You could certainly eat this right away but the dip will only get better with time. I say cover it and allow it to chill for at least an hour before serving.
Here’s a tip for serving crudités with your dip. For vegetables like broccoli, cauliflower, snap peas, green beans, etc. give them a quick blanch in lightly salted boiling water. You can see in my photo how bright and vibrant the broccoli looks. Not only do I like the color that a 30 second blanch in hot water gives the broccoli, it subdues that fibrous raw taste. Also, I feel like this is a good way to kill off any non-vegatle life forms. Yes, it’s an extra step and you have to wait for the water to come to a boil for a 30 second cooking process. In my onion it’s worth it.
Hey, it’s football season! I’m going to try and bring you at least one new football food / game day snack a week. I only got about half way through the season last year. You can see those recipes over on this page Game Day Snacks 2017 Let me know if you have any recipe suggestions or requests. Here’s to another Eagles Super Bowl championship! #GoBirds