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Grilled French Onion Dip
By Amanda Haas
Leave those packets of boring onion dip mix in the cupboard. We’re grilling up onions right on the Traeger, imparting wood-fired taste that the whole crew will be coming back for.
Prep Time
15 Minutes
Cook Time
35 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | butter |
| 2 Tablespoon | Olive oil |
| 3 Pound | Yellow Onions, quartered, thinly sliced |
| 2 Teaspoon | kosher salt |
| 1 Teaspoon | fresh thyme |
| freshly ground black pepper | |
| 1 Cup | sour cream |
| 1 Cup | Mayonnaise |
| 2 Teaspoon | Fresh lemon juice |
Steps
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. While the grill is heating, place a large cast-iron pan on the grill grate.
2
When the grill is up to temperature, melt the butter with the olive oil in the pan. Add the onions and 2 teaspoons of salt.
450 ˚F / 232 ˚C
Ingredients
2 Tablespoon butter
2 Tablespoon Olive oil
3 Pound Yellow Onions, quartered, thinly sliced
2 Teaspoon kosher salt
3
Stir, then close the grill and cook, stirring every 5 minutes, until the onions are very soft and dark brown, about 25-30 minutes.
450 ˚F / 232 ˚C
4
Stir in the thyme and cook for 3 more minutes. Remove from the heat, add a fresh grinding of pepper, and allow the onions to cool.
450 ˚F / 232 ˚C
Ingredients
1 Teaspoon fresh thyme
freshly ground black pepper
5
In a mixing bowl, combine the sour cream, mayonnaise, and lemon juice. Stir in the grilled onions.
Ingredients
1 Cup sour cream
1 Cup Mayonnaise
2 Teaspoon Fresh lemon juice
6
Taste, adding more salt and pepper as necessary. Serve with kettle chips or your favorite veggies. Enjoy!