@cookingwithrel: Tossing around the ol’ onion skin with @Hellmann’s Mayonnaise for gameday! 🧅🏈 #HellmannsPartner And speaking of, let’s level up that French onion dip to a TRIPLE Onion dip! Caramelized onions, fried shallots, and sliced green onions folded into a silky smooth base, made easy with Hellmann’s Real Squeeze Mayo. Recipe Below: Makes 2 1⁄2 cups Ingredients For the caramelized onions: 3 white onions (see below for slicing instructions) 1 tbsp vegetable oil 3⁄4 tsp. kosher salt 3⁄4 cup filtered water, plus 1 tbsp. 1⁄8 tsp. baking soda For the crispy shallots: (skip this section and steps 5-7 if using store-bought) 2 shallots, sliced on a mandoline about 1/16th of an inch thick 1 1⁄2 cups vegetable oil Pinch of kosher salt For the dip: 2 cups sour cream 1⁄4 cup Hellmann’s Mayonnaise 1 tbsp. worcestershire sauce 1 tsp. kosher salt 1⁄4 tsp. black pepper 5 green onions, sliced on a diagonal Garnish: Salmon or trout roe Ridged potato chips Make it! 1. Caramelize your onions! Slice the roots off of the onions and peel the skins. Slice the onion in half through the root end. Lay each half down and slice parallel to the roots, into 1⁄4 inch thick slices. 2. Place the onions into a 10” skillet with 1 tbsp. vegetable oil, 1 tsp. kosher salt, and 3⁄4 cup filtered water. Turn the heat onto high and once it starts to steam, cover for 10 minutes or until the steam has fully evaporated. 3. Remove the lid and for the next 10-15 minutes you’ll babysit the onions by pressing them down to the bottom and sides of the pan, flipping every 30 seconds. After the first 5 minutes you’ll start to notice the color changing and then it happens faster and faster. Meanwhile, mix the 1⁄8 tsp. baking soda with 1 tbsp. water. 4. Once the onions are a deep golden brown stir in the baking soda mixture and cook for 1-2 minutes more until the color develops to a deep caramel brown. Remove and cool. 5. Fry the shallots! Set up your station first: line a sheet pan with paper towels and place a large sieve over a heat-proof bowl. 6. Add the shallots and vegetable oil into a wok or medium saute pan. Turn the heat on high and let sit until it starts to bubble, about 2 minutes. Once bubbling, stir constantly for 8-10 minutes until the shallots turn light brown. Immediately pour the contents of the wok through the sieve. Shake the excess oil off of the shallots in the sieve and spread out on your paper towels. Press another paper towel on top of the shallots to remove more grease. Salt generously and let sit.  7. Assemble! In a medium bowl, add the sour cream, Hellmann’s Mayonnaise, kosher salt, black pepper, Worcestershire sauce and stir to combine. Chop the cooled caramelized onions, reserving 2 tbsp. for garnish, and add them in with half of the green onions, stir to combine. Taste and adjust for salt. Lastly garnish generously with the reserved caramelized onions, scallions, fried shallots and roe. Enjoy with chips!

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Wednesday 02 September 2026 23:48:16 GMT