French Onion and Blue Cheese Dip

This is soooooo good.  You can always leave out the blue cheese (sacrilege if you ask me) if you have blue cheese haters but there is so little, maybe you can slip it past them.  Like I did one night when I made 4 cheese ravioli that blue cheese in it...

Cooked slowly on the stove top, onions become meltingly tender and exceptionally sweet. Here, they’re combined with sour cream and other ingredients to create an updated version of a classic dip. A touch of blue cheese adds just the right amount of assertive tang.  

Ingredients:

• 2 Tbs. unsalted butter  
• 1 large yellow onion, finely diced  
• 1 tsp. kosher salt  
• 1 garlic clove, minced  
• 2 tsp. Worcestershire sauce  
• 1 1/4 cups sour cream 
• 1/4 cup mayonnaise  
• 1/8 tsp. cayenne pepper  
• 1/4 tsp. freshly ground black pepper 
• 2 oz. blue cheese 
• 2 Tbs. milk, plus more as needed  
• Potato chips and crudités for serving  

Directions:

Williams-Sonoma Kitchen

In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until the onion is soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature.



In a food processor, combine the sour cream, mayonnaise, cayenne pepper, black pepper, half of the cheese and the 2 Tbs. milk until smooth. If the mixture is too thick, add more milk 1 Tbs. at a time. Stir in the onion and the remaining cheese. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudités for dipping. Makes about 2 cups.

Williams-Sonoma Kitchen