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Fans of Kors d'Oeuvres founder Korey Provencher have deemed this creamy onion dip the "world's greatest"; put it to the test at your next dinner party. Also Try: Spinach and Artichoke Dip

Source: The Martha Stewart Show, December 2010



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How would you rate this recipe?
  • nrsfo29
    4 FEB, 2014
    I agree this dip was awful. It was too sweet, there were way too many onions and not enough dip. I prefer homemade anything to packaged goods usually but I will just make liptons and sour cream next year and save myself an hour.
  • Mintwich
    2 FEB, 2014
    This dip was awful. I had non-foodies and foodies and no one touched it. It had a very weird flavor and I even doctor'ed it with some more celery salt, etc and it was still horrible. The powder package of French onion dip is 100x better. Bad Super Bowl appetizer.
  • MsValPerk
    7 JAN, 2013
    I absolutely love various dips, finger sandwiches, and assorted appetizers. Onion Dip is one of my all time favorites, thanks for sharing this amazing recipe Yummy!! :-)
  • craftergal
    18 DEC, 2012
    I made this for a party this weekend and everyone tried it and then didn't have another bite. And this was a pretty food-savvy crowd. I, too, did not care for it. It is very creamy and I loved the base for this, but it really just tasted list carmelized onions and that's it. Also, the color ends up being much darker when the onions are carmelized so it really didn't look appetizing either. BTW, I only used 3 onions as well. Had I used 4 I think it would have been WAY too much.
  • hc1871
    3 FEB, 2011
    Hands Down, this is the world's greatest! I have made it for 3 different parties and everyone loved it and licked the bowl clean. Thank you for sharing.
  • DealeontheChesapeake
    23 JAN, 2011
    Howdy, MOMLIBRARIAN...leave the Thyme sprigs whole. As the mixture cooks the tiny leaves will come off of the stems and stay in the mixture (the stems continue to flavor the mixture as it cooks); once the mixture is finished cooking, remove stems and discard. I made this for my husband..he agrees, it is the best onion dip he has ever had and he is the hor d'oeuvre guy. Easy to make and keeps well. Would make a great hostess/host gift. Two cups goes a long way.
  • gloriacurtis
    23 DEC, 2010
    I'm not clear about the thyme. Is it left whole springs in with the cooking onions and removed before mixing or are the leave removed and mixed in?
  • 3cs_mom
    18 DEC, 2010
    I made this for a cocktail party yesterday. I'm not going back to store bought French onion dip. The sweet carmelized onions paired with the acidic vinegar and the pop of Worcestershire were divine in the mouth. This is not difficult to make, just takes at least an hour or so. The deep brown carmel color took 30 minutes. So get in your zone, turn on the tunes, and pour yourself a glass of wine and make this dip!
  • cimwwjd
    14 DEC, 2010
    Bellaming, I just watched the recipe on my DVR and he did say 45 to 60 minutes, so the recipe is accurate. Let me know how it came out if you make it. Thanks
  • Gamedame
    14 DEC, 2010
    On the show, they mentioned cooking the onions for 46 - 60 minutes in order to achieve the level of caramelization required to make this recipe taste best. I can't wait to try it! :)

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