french onion dip
serves 4–6sides
ingredients
- for the onions:
- •1 large onion, finely diced or thinly sliced
- •2 tablespoons butter
- •1 tablespoon olive oil (optional, for extra browning)
- •1–2 cloves garlic, minced (optional)
- •for the dip:
- •1 tablespoon flour (or gluten-free flour)
- •½–¾ cup milk or cream (start with ½ cup, adjust for desired thickness)
- •½–¾ cup freshly grated parmesan cheese
- •salt and black pepper, to taste
- •optional: a tiny pinch of nutmeg, thyme, or sage
instructions
pour in a skillet over medium heat, melt the butter and add olive oil if using. add the onions and a pinch of salt. cook, stirring occasionally, until the onions are soft, golden, and sweet, about 12–15 minutes. if using, add the garlic in the last 1–2 minutes to avoid burning. sprinkle the flour over the onions and stir to coat. slowly pour in the milk or cream, whisking or stirring continuously. until the mixture thickens into a glossy sauce, about 1–2 minutes. reduce the heat to low. pour in the parmesan until it's fully melted and smooth. taste and adjust with salt and pepper. for an optional aromatic touch, add a tiny pinch of nutmeg, thyme, or sage. if it thickens too much, simply stir in a spoonful of warm milk to loosen.
notes
use freshly grated parmesan for optimal melting and flavor.
for an extra depth of flavor, consider sautéing ½ cup of finely chopped mushrooms with the onions.
for a silky-smooth texture, blend half of the dip and gently fold it back in before serving.