Onion dip is readily available at any grocery store silently sitting beside the ranch dip, like an old married couple. But if you look closely to the ingredient list on the bottom of the tub, you might think twice on taking it home to serve family and friends. Why? Just check out some of the ingredients found on the label: trio calcium phosphate, guar gum, xanthan gum, vegetable gum (really needs 3 GUMS?), corn starch, distilled vinegar, sugar, caramel color, onion flavoring, dried onion flakes, dried parsley, malteddexrin, and a whole lot of other things that don’t look either nutritious nor appetizing. With homemade caramelized onion dip you know exactly what you are eating, and will enjoy pungent flavors of robust onion and garlic with a touch of lemon zest that provides a delightful freshness to this dip.
Lyonnaise Potatoes is a french dish of pan-fried potatoes, that originated around 1845 in the city of Lyon, which is located in a region called Rhone-Alpes in France. In French, a la lyonnaise means the dish contains onions – think I originally learned how to make this dish watching Julia Child on TV way back when. A lot of recipes suggest blanching or par-boiling the potatoes in advance of the pan-frying to help expedite the cooking of the potatoes. I eliminate that step as I think it makes the potatoes too soft or mushy, and I definitely like this dish to be crispy!