One of the “recipes” I made as a kid was brilliant.
Have your mom buy a container of sour cream and one of those boxes of French Onion Soup mix. It came with packets of dehydrated onions and other mystery, magical powder.
*We did not read ingredient lists 40 years ago. (come to find out, “other dry powder” was MSG, corn syrup, sugar, corn starch, hydrolyzed soy protein, caramel color, gluten, yeast extract, “natural” flavors, disodium inosinate, disodium guanylate.)
Mix together. Dip chips or crackers into the dip mix and scoop up as much as possible. It was salty, fancy dip.
You could follow the same recipe today.
Or, here’s a brilliant, self-loving thought, you could make your own!
Important note: so you are not a sad-faced reader by the end of this post. Make this today because you have to let it sit in the refrigerator overnight!
First, make the Wellness Mama dry mix recipe and store in a glass jar. You can use it to shake some potatoes in before you roast them, actually make soup or use like you always use the dry onion soup mix. https://wellnessmama.com/2293/french-onion-soup-mix/
I also make the mix minus the dehydrated onion. I will tell you why. I caramelize my own onions and add the seasonings.
Wait. It is SO EASY PEASY. Yep. Even a teenager from the 70’s can mix it up.
Why on earth would you go to the “trouble” of making your own?
1. Because the Olympics are about to begin and we all want to watch a little television and just maybe while we watch amazingly fit, world-class athletes compete we would like to wear yoga pants and sit on the sofa and have something to dip our salty, crispy snacks into.
2. Because you have an exchange student visiting and you want to set out some munchies and she can’t have dairy.
3. Because you have chosen not to eat dairy for the Lenten season that is about to begin.
4. Because your friend just found out they have Celiac disease and you want to serve some snacks and show a little empathy because he no longer can have that dry onion soup mix, that he loves.
5. Because you are vegan.
6. Because you are a smarty pants and don’t eat chemicals.
Enough talk….let’s do this.
Make sour cream. (gentle suggestion? make a double batch, seriously, because I said so.)
Soak 1 cup of raw cashews in hot water for an hour. drain. Okay, put the softened raw cashews, 1/2 cup water, 1 Tablespoon apple cider vinegar, 1 Tablespoon lemon juice and 1/2 teaspoon salt into a high-speed blender and like good Jazz music……until smooth and dreamy. Supposedly this stores in the refrigerator for one week in a glass container with a lid. We have NEVER had it around that long to actually test that. haha
Okay, while your cashews were soaking………….chop up a large onion (I love to use one big ol’ Walla Walla sweet onion or 2 yellow onions) add 1 Tablespoon olive oil and 1/4 (yes, 1/4) teaspoon sugar and start cooking all that onion goodness. You want it to be all golden and caramelized. It’s going to take 15 to 20 minutes of listening to music or you have time for a TED talk. You gotta stay there and keep those beautiful pieces of onion dancing around in that pan. Keep going…….not quite……….you want it really, really golden. done.
Okay, mix together 1 batch of your sour cream, about 1 Tablespoon of the dry onion soup mix mentioned above. It will be approximately 1/2 teaspoon, onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon celery salt. 1/4 teaspoon black pepper, 1/2 teaspoon dried parsley, 1/2 teaspoon sea salt and all those beautiful caramelized onion bits and pieces…...yes, scrape the pan, get all that amazing flavor.
Here comes the tricky, hard part. Put into the refrigerator for 4 hours or better yet, overnight! What??? Sadly, it is hard to wait. Those flavors need to marry up and the beautiful caramel color needs to swirl around.
However, tomorrow night when the Olympics come on and you are about to sit down………that beautiful, caramelized onion dip will be waiting just for you and your family.
In this together, friends.
Oh wait, you have a little something on your chin…