The Bacon Onion Dip my family is OBSESSED with
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- Опубликовано: 1 окт 2024
- This caramelized bacon onion dip is my families new obsession during the holidays. Its an easy starter that can be served with store bough chips, or you could make your own with this simple trick to making perfect potato chips.
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I haven't even watched this yet and I've already liked it.
Same, as soon as I tapped the video 😂
@@aaronmeyers7275 He had me at bacon, onion dip NGL
Facts
Same. Saved for a rainy day
OMG, you too? OMG, OMG! Im so excited i pooped my pants and liked the video before I watched it.
Damn that looks amazing. My family just mixes a powdered onion soup packet with sour cream and buys chips. :D
Kiwi classic though!
Honestly, that sounds pretty good too
@@Murmurrr it definitely is, especially for the low effort involved!
It's pretty good though. I've had homemade dips I've liked less.
@@charlottesavage5966 well technically we use a can of reduced cream, not sour cream, but I’m sure that tastes great as well!
This guy's video are so calming I'm driving late night and just listening to him talk. All worries washed away
It's funny because Stephen is so low key, and even keel, but I am of the opinion that the way you prepare food shows how much you love the people you are serving it too. He never rushes, he doesn't skimp on the quality of his ingredients, he takes no half measures. He takes the time that is required to get the best results. Part of it is professionalism, yes, but part of it is pure, passionate, love.
If that were indeed true I'd expect him to quote some of the chemical reactions going on way more than the basic comments every now and again.
What sets apart good chefs from brilliant chefs is one has experience and the other has experience and chemical expertise.
In a way that is indeed low key though it is evident it's more about preparing the food rather than efficiency.
@@aniinnrchoque1861 u think a chef can’t be brilliant unless they understand the science of cooking? What about chefs in villages in countries like Vietnam? They don’t know the science but they make some of the best food on the planet. It is about passion and intent, not about the science.
that's why his videos are some of my favorites cooking videos, I got tired of the recipe videos out there where they do a bunch of quick editing, rush showing the process, and are trying to be funny the whole time.
@@aniinnrchoque1861 Obviously you have some strong opinions, but I have no idea what your comment has to do with mine. I never even said Stephen is brilliant, I never implied he shows some mystical level of food science mastery. I never even made an effusive statement like "He is the best!" (Though I feel sure that there is no dish that came out of his kitchen I would not love.) I said he prepares his food with love and care and it shows.
That said, Heston Blumenthal does not beat Monsieur Pepin, he just doesn't. I get it, in the post-Alton Brown world, science and food are enjoying a happy marriage, but they were perfectly comfortable singles, as well.
And to go right back to the very top of my comment, I did say that this is my OPINION. Therefore it IS true. You don't get to define my thoughts from your keyboard, sorry. For someone who seems to enjoy precise explanations, your reading comprehension seems to be a little lackluster.
@@thestuffreviewer77 There are two main ways to gain knowledge, through experience of doing, or of studying what was done by others. The experiential chef has won his expertise by doing. Those are the village chefs, the moms who learned at their mother's sides, the street vendors who made the same meal ten thousand times in a year. As you say, passion will make you great.
So from my own experience, this dip can easily turn out way too strong to be enjoyed. Avoid using smoked bacon and really watch the salt content. Also consider whether it really needs that garlic powder and onion powder, considering it has the fresh stuff already.
Thank you for sharing that.
I sooo agree with you!
Ah, no. I do not recognise unsmoked bacon. I do not accept it exists.
or just use plain tortilla chips instead of potato chips
@@DivisonXx that has nothing to do with what I said. Tortilla chips won't change how strong-tasting the dip is.
This is what I call “Must-see” video. That jammy bacon and onion dip looked so delicious I nearly started chewing on my own leg! 😆
This leads me to believe you might be made of jammy bacon and onion dip.
What the fuck?
Wha…
please no
im in your walls
loved this recipe, already written on my notebook!
Also, please please use a safety glove and stay focused when using a mandolin, these things are crazy sharp, I cut like 1/8" of my finger once, didn't even notice until my white onion turned red
Scared of those mandolins! Those mesh cutting gloves are good to have and help you work with more confidence!
Very hard to get a cut from a mandolin to stop bleeding too
@@bgowin100 I've been putting off getting one because my mother in law had to go to the emergency room last year from cutting herself on one and not being able to stop the bleeding. Ugh .
The mayo overpowers the other flavors at first but after letting it sit overnight it's way better.
I would do just the sour cream and not add the vinegar. Or I could make some mayo from all the bacon grease left behind.
Yum! this reminds me of something...my mom makes this pastrami green onion dip. it uses cream cheese & Worcestershire & sour cream & some other things. i eat it with wheat thins or pita. its bomb. i wanna try this. super simple & easy to remember. recipes like this are fun because when you make them by heart its a little bit different everytime. because the ratio isnt always exact.
i’d love the recipe🥺
This recipe was incredibly good. He's not joking you can eat it with a spoon. Made it this last weekend it was a hit.
I believe the dip you're talking about is a dried beef dip. Looks like pastrami but its saltier and yes this recipe is amazing. @@mellowmonkey7730 if they don't answer I can get the recipe I have it written down somewhere I'll find it tmw lol I'm in bed now. But its dried beef, green onion, sour cream, cream cheese, some seasonings and I think some mayo even? Not sure I'll look at it and add it to this thread and tag you lol.
@@stryker0ae yes,this combo works on basically everthing.Potato,bread,pasta,…
Recipe please
For everyone who is wondering what this tastes like, it tastes exactly like Mac Donalds Big Tasty sauce. (I just spend 80 minutes just to find out)
Leave a like if I saved you some time!!
thanks so much
Just made this tonight and it is delicious! I'm amazed at how sweet it is without any sugar, the onion and bacon combo is so good.
did you add the onion and garlic powder?
@@dainpeters6943 I did and I think the onion powder is almost too much. I think next time I'm going to try it without the onion powder and I'm going to swap the mayo for cream cheese to see how that comes out.
@@chrisanderson1392 Soo how did it come out
Looks amazing! I do make an onion dip from scratch, using different types of onions: sweet, red and shallots, but never with bacon. Will definitely give it a try! Thank you! And Happy Holidays!
I wonder if this would work woth beef bacon
Please cut up the bacon and mix it into the dip after. I died a bit inside when he threw the bacon into the mixer with the onions thus soaking the bacon.
@@prcornbread214 yes, but why. Just a chip with beef bacon and coarse ground mustard is fantastic!
@@aniinnrchoque1861 I mean either way the bacon will become at least a little moist. Unless you keep the bacon seperate after chopping or immediately eat the entire bowl of dip after adding the bacon.
@@prcornbread214 i have never know beef bacon exist before
That dip looks amazing, gonna do both sweet potato chips, and potato chips this Christmas for the family, and I think I'm gonna do them in my oven though (sweet potato chips are especially good in the oven imo. if you spray them down with oil).
The vinegar stops the reaction of starch converting to sugar in the presence of high heat, resulting in a firmer texture. It's the same reason you can parboil french fries with a nip of vinegar and particularly sweet potato sorts to keep them from turning into mashed potatoes for a parboil. Acids retard the heat x starch sugar reaction.
I just made this, AMAZING. Only thing I did differently is I added smoked paprika, but all and all it was incredible
It’s served cold, correct?
Looks deadly, definitely going to try this. Also wanted to say thanks, I just stared a channel and you were one of the inspirations for that. Watched your video on how you make your videos months ago and I finally pulled the trigger. Thanks and keep the good dishes coming dude!
I just made this and I almost feel bad eating it cause it took so long but DAMN it’s so good. Mine came out a little runnier than yours cause I had no chives and only green onions but it has amazing flavor. Idk how you don’t have millions of subscribers. I’ve been making your recipes for my family and they think I’m a genius even tho I keep telling them where I got the recipes 😂.
i wanna make this one day soon do you remember how long it took?
I'm from France and didnt know those kinds of dips, so I tried at home with some missing ingredients, and switching some creme with some grec yougurt (what's in the fridge) and it was a real amazing discovery for me, already know I m gonna make it again it's so powerful yet sweet, its delicious thx !
This looks amazing! I can see myself making the dip but not the chips. I would love to make this recipe using Nueske’s bacon. Then I’d buy some lightly salted Lays potato chips and go to town!
True that. I'd love to make that sauce but I''m not frying my own chips. lol
Lays crumble up too easily for most dips imo. For onion dip I always use Ruffles
Kettle chips would probably be better for a dip this thick.
I swear to God, pronouncing of "worcestershire "sauce is a running gag across all cool cooking channels
Thank Guy Fieri. It’s his go to ice breaker.
Dry sherry is the BEST tip... onions and bacon LOVE that nuttiness...❤
This is a great dip! I often make a simple dip with carmelized onion only but the bacon takes it to another level! I use my favorite greek yogurt instead to make it a tiny bit healthier :)
I love the idea of using yogurt instead of mayo. Will try your version
For real the best cooking channel on youtube. Good explanation, nice clips, good voice over. solid
What really sets this dude apart from other youtube chefs is the little details in explaining the techniques. Such a great channel.
Everybody has to talk black. Man America sucks today.
@@HollywoodCreeper what does this have to do with... anything
as an Indian I don't understand the obsession over checking the temp of oil. we've got all sorts of friend stuff on our palette but nobody ever uses a thermometer lol
Same as my country lol
So it's easier for someone who is new to cooking to follow a recipe. Similar to science experiment, good experiments are the ones that are replicable. A good food recipe is one that is replicable.
Not to say good cooks can't adapt to changing circumstances, but that comes with experience. Good recipe should be easily replicable by even new cooks, not just the experienced ones.
it’s best if recipes share the temperature and the time it takes so new cooks who are not used to frying with oil can have guidelines to follow
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
So instead of pan frying on the stove top in several batches, couldn't the chips be cooked in 1/2 batches in an electric deep fryer? Anything to save standing in front of the oven waiting for the chips to cook after the hour or so of caramelizing the bacon and onion mixture.
Nice job boss, I love brown potato chips and the only way to get some these days is by making your own at home.
Thumbs up for being honest about caramalized onion cooking time haha! so many people say "about 15 minutes" or some dumb figure like I am some sort of caramalizing magician
I've been making the poor version of this for years with cream cheese, budding beef, and onion soup mix. This looks amazing.
For the love of pete, get a hand guard for your mandoline.
You can definitely tell you love what you do man it shows in your technique, end product and presentation. Simple and beautiful.
Great recipe, terrible website. If you’re detailing the recipe for free in a video, don’t make someone pay for a written form via your website. Personally, it discouraged me from looking at what other creations you’ve made because I know it’s all locked behind a pay wall.
Its only the holidays so to help me pay people who help me throughout the year. This is a business and I give 99% of everything i do away for free. If thats not your speed then I've got no issues.
Great recipe easy to follow and produces great tasting results with good texture to boot. With the onions we like to add some water and cover with a lid it causes the onions to breakdown the onions much quicker and carameralize move evenly, once softened remove the lid and continue as normal. For us on our cooker it takes 30 - 35 minutes to caramalize 1kg of pealed and chopped onions in a 12" stainless pan. For the bacon we use trim/offcut packs of "cooking bacon" rather than the more costly proper siled bacon, less than half the price of per kg of other packs. We also like to add cooked canned sweetcorn to the dip, most often we just make the "dip" and use it as a sandwich spread on good bread. Take care, God bless one and all.
Nicely done dude, new sub ,loved AB ,looking for new food guy ,perhaps it’s you , Thankyou for the honest,straight forward program.
Is there a written down version of this w/measurements etc?
Gotta be honest, the color and texture doesn’t look great but I find that’s sometimes why something is great. It’s unexpected. Looking forward to trying this.
I agree. Some of the best foods look unappetizing imo
Hey man. This looks amazing. I was just wondering how long you think the dip would stay good for in the fridge?
I’m gonna guess 2-3 weeks at most
In my house.....one day!
Bro, those potatoes! Amazing work man 👍❤️
I clicked the link for the recipe and that just links back to the video! Is there a written recipe anywhere?
I wish u had a video where u just make the dip, ain't nobody making chips lol
I cook bacon like that often, slicing into small pieces. I find it's much easier to not even try to separate them until after they start sweating in the pan and they almost fall apart. Cooking on low to med-low heat
You and thatdudecancook are the best chefs on RUclips hands down, videos for people who actually cook everyday
I made this for a party, huge hit. Did not make the chips, just used Ms. Vicki's. Dip was amazing.
That's an excellent idea for an appetizer for a holiday party! Subbed. Great and short video.
I made this exactly according to the recipe (well, except for the chips; I'm not that ambitious). The dip was amazing and I'm making it again for a party tomorrow night. Thank you--once again--Stephen.
I just thank you for not putting in cream cheese in this dip. I like cream cheese as much of the next guy, but it doesn’t need to be in every dip known to man. Mayo and sour cream is much preferred for my personal tastes.
It's the thumbnail and the chips for me.
🧅🥔🥓🧄🥣😋
This was AWESOME, thank you! Only one little detail missing: what is your favorite oil to fry the chips in? Peanut oil? Corn oil?
Gotta buy the book 😉 Stephen’s tryin to earn a living here!
@@JB-os6nk There's a book?? I want it!!
Ok, I just bought the 'Holiday Plan of Attack' but it still only says "frying oil"!
Corn or canola would do the trick 😃
@@Sunkissed949 Thank you!
Another Great video - if I wasn't so fat, I'd try to cook some of this stuff!
I just loop this video now.
This is the way.
The crunch from the chips is next level!
Hope your pop-up comedy dinner went well!
first time seeing something like this while being high af eating chips. honest? it does look hard. i might skip the chips, but do the dip. looks incredibly delicious. keep the good stuff coming. i know i will see other of your videos right now!
this vid reminds me of joshua weissman's vids, chill yet detailed, very enjoyable to watch
Now I know why not all potato chips are the same is because when people use that potato chip shape maker it depends on our force
It's funny because Stephen is so low key, and even keel, but I am of the opinion that the way you prepare food shows how much you love the people you are serving it too. He never rushes, he doesn't skimp on the quality of his ingredients, he takes no half measures. He takes the time that is required to get the best results. Part of it is professionalism, yes, but part of it is pure, passionate, love.
My stomach wanted to crawl out my throat and go hunting for food after watching this video.
You have an incredibly underrated channel, my good man. As always, thank you for another bomb recipe and video. Blessings!
I dont eat pork, would beef bacon or even turkey bacon with a little extra fat work?
Just made this recipe for the holidays! So happy I did. I also had an idea of adding hot sauce or paprika to the mix. Soon to come a great addition to a steak sandwich
I really like the way you explain your cooking techniques. Now I'm off to buy onions and bacon! Yum!
Made it for Thanksgiving yesterday. The family loved it!
i cant eat bacon of religious reasons but i have to say, those potato chips do look crispy af !
Instead of the mayo or sour cream thing can we use the Philly Cream Cheese deals for it? I would adjust the consistency by using yogurt if using Philly Cream Cheese.
I made this today and swapped the Mayo with whipped cream cheese and it was a hit! I’ve hidden the leftovers from my family🤣
NO I came here for the DIP my chips come from a bag!!! if I want to learn about making chips I'll look for a video on making chips,
finally a good bacon onion dip without added sugar. The onions are so sweet on their own.
Love these healthy low fat meals
I’d love to purchase a cookbook from you!
So....question, why would you add onion powder when there is onions in it? Just find that odd. That would be like adding garlic powder/salt, when there is the natural already added. Just curious.
Raw onion taste different then fried onion. Just because it's onion does not mean it's the same flavor profile, he uses powdered onion to add depth to the already caramelized onion. This is a method you can use for any cooking or process, another good example is using soy sauce to bring out the Umami in a piece of meat.
I really wanted to make this but I forgot that I’m a Muslim
halal bacon
Finally, an American who can pronounce Worcestershire suace correctly haha! Great video as always.
I live in NH and this is how everyone says it... how do people usually pronounce it?
What cup is that ? Because it looks like a big cup. Can someone help me with a real quantity of sour cream and mayo ? Because i don't want to screw this recipe. It looks amazing !
The bacon, onion Dip would be better with Cream Cheese & Mayo. But it's an amazing recipe!! Love😍❤❤❤🥂
Idk why they don't make them longer to make bigger chips ! You don't want to brown them, the color your looking for is a light yellow color. There very easy to burn up to a brown and black
First video of yours.
Saw you holding a camera with your mouth at 6:10 for a shot, subscribed instantly.
💯💯💯💯💯💯💯💯💯💯💯💯💯
I really would buy a hard copy of your book dude.
I make this every year and got annoyed at the lack of written instructions so here:
• 1 package of bacon, diced
• 2 large onions or 4 small sliced very thin
• 4 cloves garlic, sliced thinly
• Dry sherry
• 3/4 cup sour cream
• 1/4 cup mayo
• 2 tsp white vinegar
• 2 dashes of Worcestershire
• 1/2 tsp Onion powder
• 1/2 tsp Garlic powder
• 1/2 cup fine diced chives
• 1 green onion cut into long strips, soaked in iced water for garnish
1. In a stainless steel pan, put bacon in medium-high heat until they start sizzling
2. Turn heat to medium and let bacon render slowly in its bacon fat (start deep frying in fat) until cooked
3. Drain bacon, reserve a few tbsp of the bacon fat
4. Cook onion in higher heat in bacon fat, add some salt
5. Once they start to soften, add garlic,
6. When onions are starting to brown slightly, lower heat low
7. After 30-40 minutes, bring heat slowly back up to deepen caramel color and develop fond
8. Add a few tbsp of dry sherry and deglaze (turn heat off when doing this for safety)
9. Cook alcohol out
10. Pulse bacon and onions in food processor that remains slightly chunky
11. Mix in bowl, sour cream, mayo, white vinegar, Worcestershire, onion powder, garlic powder, chives, salt to taste after mixing
Chill in fridge
2 chip eating noises in the first 15 seconds? I'll literally never watch this video. Absolutely terrible decision lol
Alright everyone…I’m gonna throw down the Mother Of All Comments on here…. YOU HAVE NOT LIVED….until you try this… Oh Lordy Lord…This is so damned good that it should be a crime to make this… HUGE hit at a get-together we hosted…My eternal thanks to Chef Stephen for sharing his skills…I owe ya one Brutha….
Good stuff, I'll be giving that a go soon. Thanks!
just to let you know youtube is unsubscribing me from your channel
Plastic gloves are ok but those gloves? Won't they be full of bacteries after few uses? Even after washing them we can see stains
Soaking for how long?
Sorry but 1 thing I absolutely fucking hate, worse than fingernails down a blackboard, is the sound of someone eating chips. Especially when using headphones. Nearly gave you a dislike just for that. It worse than driving in a car listening to the radio in peak hour traffic and some dipshit thought it's really cool to use a siren sound effect in an advert. Otherwise, this looks tasty and thanks for the tip on cooking the chips, I've always thought that 350 degrees was too hot, even for normal chips, which I've done at around the 300 mark, but dipped in for 1-2 minutes, 3 times.
Onion powder, garlic powder, that's the American way of cooking.......... 😑
Did you call it fond? The yummy bits stuck to the bottom of the pan? I didn’t realize what it was called. Here in southeast Louisiana, I’ve always heard it called grillads. Yuuuum!!!!!
click on something for a specific video. Get told, 'first we have to learn...'...... Nah bro. First we have to learn to block your crap
Wow!!!
Love this channel. I’ve been subbed for maybe 2 years n every time he ends the video….one day …just one day for shits n giggles he’d say “Take care of yourself and fuck ya self” 🤣🤣🤣🤣🤣
THANKS YOU GOODNESS 🌟 AMAZING HOMEMADE CHIP ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
Im happy to see him using safety precautions I've seen many many chefs NOT do here on RUclips. Using the kevlar glove and being careful with a mandolin! I've seen SO many chefs emphasize how dangerous it is and do it bare-handed and as fast as possible. This guy is the real deal.
There's a video somewhere that demonstrates potato + vinegar holds its shape waaaay better than without vinegar. It's proven. Adding that vinegar is actually significant.
Looking forward to making. I know yo have a link for recipe on your webpage however looks like you have to download a plugin to print. TOO much effort and had nothing but problems with those plugins. So make it a little easier to view and/or print recipe would be a suggestion
Your recipes really hook me. Meanwhile I'm stuck fasting and eating baked chicken ... (sigh)
We live in a dry county...no alcohol sales. What else could be used instead of sherry?
I want to try this but WHY do you not have a written recipe???? what's the point of only having your youtube video in the link? dont even add a link if it's going to be useless! A youtube vid encourages new viewers while the written recipe helps people who actually want to make the recipe.
Yea I'll be buying something. This is very time consuming. Need something simple and quick.
Looks amazing, I’m definitely going to try. One question is why add onion powder and garlic powder when using fresh garlic and onion?
My first real job was working for a potato company that ships to lays potato chips. I did quality assurance so I Cooked potato chips all day long with different potatoes. Russets suuuuck for potato chips.