French Onion Dip with Baked Sweet Potato Chips
Makes 6-8 servings
French Onion Dip with freshly caramelized onions. This dip is creamy, sweet and if you’re a fan of the dip, it is even better than the grocery store versions you might crave every now and again.
Don’t be afraid of caramelizing the onions. It is seriously easy to do. The pan is lower heat and you just let the heat do its job and you stir occasionally. You can walk away or focus on other items you’re cooking in the kitchen, and then turn around and stir again until the onions are a deep, golden brown.
2 medium sweet potatoes, sliced thinly on a mandoline
1 large Vidalia onion, sliced thinly
1 tablespoon grass-fed unsalted butter
1/4 teaspoon sea salt
3/4 cup sour cream
2 teaspoons Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh chives
Preheat oven to 325°. Line two rimmed baking sheets with parchment paper. Spread half the sweet potatoes evenly over the two prepared pans. Spray with avocado oil spray and sprinkle lightly with sea salt. Bake for 10 minutes and turn over and cook for 8 minutes more. Remove from oven and let stand for about 5 minutes on the tray until crisp. Remove from tray. Repeat with remaining sweet potatoes.
In a medium skillet over medium heat add the onions and butter. Cook, stirring occasionally until caramelized, about 20 minutes. Stirring regularly look for a golden-brown color.
Remove the onions from the pan onto a cutting board and chop until finely chopped.
In a small bowl, stir together the onions, sour cream, Worcestershire sauce, celery salt, and black pepper. Garnish with the chives, if desired, and serve immediately with the sweet potato chips.