Ingredients
Onions and creamy base
- 2 medium yellow onions About 400 grams total, thinly sliced.
- 2 tablespoons unsalted butter For slowly cooking the onions.
- ¼ teaspoon kosher salt For the onions; adjust at the end.
- 1 cup cottage cheese About 225 grams, small or large curd.
- ½ cup sour cream For tang.
- ½ teaspoon garlic powder For savory depth.
- ½ teaspoon onion powder To reinforce the onion flavor.
- 1 teaspoon Worcestershire sauce Check the label for fish if serving vegetarians.
- 1 tablespoon chopped fresh chives For finishing.
- ⅛ teaspoon ground black pepper Plus a little more to finish if desired.
Equipment
- 1 chef's knife For thinly slicing the onions.
- 1 Cutting board For preparing onions and chives.
- 1 large heavy skillet For slow, even onion browning.
- 1 Wooden spoon For stirring the onions.
- 1 Blender or food processor For whipping the dairy smooth.
- 1 Mixing bowl For folding the onions into the base.
Instructions
Caramelize, whip and fold
- Thinly slice 2 medium yellow onions into half-moons.
- Melt the butter in a large heavy skillet over medium-low heat. Add the onions and ¼ teaspoon kosher salt. Cook for 30–35 minutes, stirring every few minutes and reducing the heat if needed, until deeply golden, soft and sweet rather than burned.
- Transfer the onions to a plate and let cool for at least 15 minutes. Reserve a spoonful for garnish, then roughly chop the rest.
- Blend the cottage cheese, sour cream, garlic powder, onion powder, Worcestershire sauce and black pepper until smooth. Scrape down the sides once if needed.
- Scrape the whipped base into a mixing bowl and fold in the cooled chopped onions. Taste and adjust salt only if needed. Top with the reserved onions and chopped chives. Serve cool with ridged chips or cut vegetables.
Video
Notes
Cost basis: About US$1.20 for two onions, $0.40 butter, $1.80 cottage cheese, $0.90 sour cream, $0.30 garlic and onion powders, $0.20 Worcestershire, and $0.75 chives: US$5.55 total or about US$0.93 per serving. Chips and vegetables are extra. Prices vary.
Video: The embedded demonstration shows a related cottage cheese French onion dip and the onion-caramelizing technique. Its ingredient amounts differ; follow this recipe card for exact measures.
Storage: Refrigerate in a covered container and use within three days. Stir gently before serving. Do not leave the dairy dip at room temperature for more than two hours.
Allergens: Contains milk. Standard Worcestershire sauce may contain anchovy (fish); check the bottle if serving vegetarians or anyone with a fish allergy.
