Ingredients
8medium white onions,thinly sliced
kosher salt,to taste
freshly ground black pepper,to taste
1½tspgarlic powder
½cupdry white wine,such as chardonnay
2cream cheese,room temperature
½cupparmesan cheese,grated, plus more for serving
1½cupsmayonnaise
1½cupssour cream
1tbspfresh chives,for garnish, thinly sliced
potato chip and pretzels,for serving
2blocks cream cheese,room temperature, 8oz – 225g
1tbspfresh chives,thinly sliced
6cupsneutral oil,such as canola, for frying
12square wonton wrappers
1large egg,beaten
Preparation
Add the onions to a large sauté pan over low heat and season with salt, pepper, and garlic powder. Slowly cook the onions, stirring occasionally until caramelized for about 45 minutes.
Carefully pour in the white wine and let evaporate to cook out the alcohol for 2 to 3 minutes. Transfer half of the cooked onions to a medium bowl and set aside.
Remove the pan from the heat and stir in the cream cheese until fully incorporated. Add the Parmesan, mayonnaise, and sour cream and stir to combine.
Transfer to a bowl and garnish with the chives. Serve them warm or at room temperature.
To the bowl with the reserved caramelized onions, add the cream cheese and stir with a rubber spatula until fully incorporated. Add the chives and stir to combine. Transfer to the refrigerator to set while you heat the oil.
Add the oil to a heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F.
Fill each wonton wrapper with 1 teaspoon of the chilled onion dip.
Brush the edges of the wrappers with the beaten egg then bring the opposite corners up and over the filling to meet in the center to create an X shape. Pinch the edges together to seal well.
Working in batches, fry the wontons in the hot oil until golden brown for 3 to 4 minutes. Transfer to a paper towel-lined plate to drain.
Transfer the wontons to a platter and serve immediately with the French onion dip and chips or pretzels for dipping.
Enjoy!
