Homemade French Onion Dip

french onion dip - trust in kim

I try to avoid bringing a veggie platter to a party – not because I don’t love my veggies.  I Love my veggies! But I also love to bake, and a party is usually a great excuse for me to bake something.  When I recently ended up agreeing to bring a veggie platter to a party, I began looking for something to make it special. Then I came across this recipe . . .  This dip is a great low-fat alternative to the usual sour-cream based dip.  It is a homemade version of the standard from my childhood, French onion soup mix and sour cream.  It’s a bit of work to chop and then caramelize the onions, but the flavour is so worth it.

I found the recipe on crumbblog.

What you need:

  • 1 tbsp olive oil
  • 1&½ cups finely diced red onion
  • 1&½ cups finely diced yellow onion
  • 1&½ cups finely diced sweet onion
  • 1 clove garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 1½ cups plain yogurt (see homemade yogurt recipe here)
  • ¼ cup mayonnaise
  • 1 tsp lemon juice or more to taste
  • dash of Worcestershire sauce

What you do:

  1. Heat the oil in a large frying pan (my cast-iron one worked great for this) at medium-high heat. Add the onions and cook for 10 minutes, or until they are just starting to colour.
  2. Reduce heat to medium-low and continue cooking for 20-25 minutes, stirring from time to time, until the onions are golden brown and caramelized.  If the onions get too dry at any point add a tablespoon or two of water to avoid burning, and continue cooking). Stir in the garlic, salt and pepper and cook another minute or two.  Remove from the heat and set aside to cool.
  3. In a mixing bowl, whisk the mayonnaise, then whisk in the yogurt, lemon and Worcestershire until smooth. Stir in the cooled onions, salt and pepper to taste.
  4.  Put the dip into a serving bowl, cover and refrigerate for at least an hour or up to two days to allow the flavours to mingle.
  5. Serve with veggies or chips.

Tip: Peel and cut your own carrots for your veggie tray. They will taste so much more like… carrots.

homemade french onion dip - trust in kim

Homemade Yogurt

For the last few years I’ve been making my own yogurt.  It’s really easy to do, it is way cheaper than buying yogurt (1L of yogurt for the cost of a litre of milk), and it tastes amazing.  I eat it for breakfast most mornings, but I also use it to make yogurt cheese, dips, and as an ingredient in many recipes like this, this, this and this.  I also eat a lot of yogurt as a source of calcium, because as a person who is lactose intolerant I am always trying to include calcium rich foods in my diet.  The culturing process eats up most of the lactose, so it doesn’t hurt me.

The brand of my yogurt maker is Deni, and I like it because it’s the perfect size for a quart canning jar.  I just took out the little jars and insert that came with the machine, and make it in the big jar – fewer jars to wash up!

What you need:

1 litre milk, I use whole or homo, from Avalon Dairy

1/4 cup plain yogurt or yogurt starter

What you do:

1.  Heat the milk in a pot, stirring to avoid scorching.  Heat until just before it boils (110F if you want to be exact).

2.  Let the milk cool to room temperature.

3.  Mix a little of the cooled milk into the yogurt, then add a little more milk, stir it in, then mix all the rest together.

4.  Put the milk into a clean jar and screw the lid on tight.  Place it in the yogurt maker.  This keeps it a constant temperature.  I like to keep it in for 8 hours, but you can keep it in up to 12 hours.  It will taste more tangy the longer you keep it in

5.  Refrigerate the yogurt to stop the process. You can eat it a few hours later. I like to just cut up some fruit and put it in a bowl with the yogurt – a delicious and healthy breakfast or snack!