Author Notes: Once, out side of the French Quarter and on a back road near Thibodaux I had dip similar to this at a Cajun shrimper bar. —thirschfeld
ounces sour cream, save the non fat for another day
cups yellow onion thinly sliced
cups beef stock
kosher salt and fresh ground black pepper
- Heat a saute pan over medium heat. Coat the bottom with just enough oil to cover. Add the onions, season the with salt and pepper. Cook them slowly until they are a rich brown and very tender. Add the stock and let it simmer away until it is reduced to about a tablespoon. Remove it from the heat and let it cool.
- Combine the cooled onion soup with the sour cream and stir to combine. Taste it and adjust the seasoning as necessary. Serve.
- This recipe was entered in the contest for Your Best Dip