Creamy Three-Onion Dip
Source of Recipe
Aunt Saunny
1 T. oil
1 onion, chopped (1 cup)
3 scallions, chopped (1/2 cup)
1 shallot, chopped (1/4 cup)
1 round loaf sourdough bread (1-1/2 lbs.)
1- 16 oz. container sour cream
2-1/4 t. beef bouillon powder
additional bread, cut into cubes
In a nonstick skillet, heat oil over medium heat. Add onion, scallion & shallot; cook until just beginning to brown, 5-8 minutes. Remove skillet from heat; cool.
Using a serrated knife, horizontally cut off the top third of the round bread loaf. Using a small knife, cut around the inside edge of bread. Pull out bread in pieces, leaving a 1/2" thick shell. Cut pieces into cubes.
Combine sour cream, bouillon powder & onions. Fill loaf with dip; serve immediately with bread cubes.
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