French Onion Dip. Do you love it too?
I’ve created two versions. One is short and simple, but may mean using a bouillon that has a few questionable ingredients. The second takes a bit longer to make but is super delicious and just as authentic tasting and has really wholesome ingredients for those of us who avoid food starches.
Let me know which you try and what you like best! We enjoy it with bacon chips, celery, cheese crisps, or pork rinds. It’s also great with grilled meats.
French Onion Dip
Version 1: There doesn’t appear to be a clean version of bullion except for one made by Ketologie. It’s a bit pricey, but you can order it from Amazon or their website
1 cup sour cream
2 teaspoons of Better than Bullion
1 teaspoon onion powder
2 tablespoons dried minced onion
Mix all together and let sit for at least 30 minutes so that the onions can soften.
Version 2: The key to this is caramelizing the onions and simmering down the bone broth until the pan is nearly dry. The large onion yielded enough to use 2 cups of sour cream. If you want a smaller batch, use 1 medium onion or ½ of a large onion. With regards to salt, you might need to adjust that based on your bone broth. If the broth is salty, use less salt. If not, you might need more. This was perfect for our tastes and the salty broth I used
1 medium onion, sliced
2 tablespoons ghee
1 1/4 cup beef broth
1 1/2 teaspoons salt
2 teaspoons onion powder
1 cup sour cream
Melt the ghee in a large skillet on medium heat. Add the onions and sauté until translucent. Lower the heat and let the onions simmer until they brown and begin to caramelize, about 20 to 30 minutes. Watch closely, so that they don’t burn. When the onions are ready, turn the heat up to medium and add the beef broth. Bring to a boil, reduce heat and let simmer on low heat until nearly all of the broth has gone. There will be a thick sludge of onion and reduced bone broth. Reduce from heat and let cool.
When completely cooled, use a spatula to scrap all of the onion mixture from the pan and into a blender or food processor. Blend until the onions are just small bits.
Combine the onion mixture with the remaining ingredients and mix well. Refrigerate for at least 30 minutes before serving.
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