This holiday season, banish the soup mix to its resting place in the pantry--because French onion dip is about to receive a well-deserved overhaul.
The dehydrated-onion charms of the festive staple are far from lost on us. But we're currently entranced with the reconsideration that chef Michelle Mah has in the works for the forthcoming Cow Hollow restaurant The Brixton.
To begin her version, Mah sweats onions slowly in butter, their savory essence spiked with a dusting of cayenne. She then beats together cream cheese, sour cream and aioli before folding the onions into the rich base.
The smart appetizer will be served warm in miniature Dutch ovens at The Brixton, in a genius temperature turn. On the plate with the softened dip will be lavash crackers clad with sea salt and poppy, caraway, cumin and fennel seeds.
We've adapted Mah's recipe for the home kitchen (click here to download the recipe). Serve with crackers of your choosing or the classic vehicle, potato chips.
This French onion dip preparation is nearly as streamlined as the traditional one, but--blasphemous though it may be--the result is in a class all its own.
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