Caramelized Onion Dip
Caramelized onion dip with golden onions, sour cream and chives. A make-ahead party dip with no soup mix and a full hour of chilling for flavor.
Added by Recipe Organizer Team
15m
12
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Ingredients
- 2 large yellow onions (600 g after peeling), thinly sliced about 1/8 inch thick
- 1 tablespoon (14 g) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 3/4 teaspoon fine salt, divided
- 2 to 4 tablespoons (30 to 60 ml) water, as needed for the pan
- 1 garlic clove, finely minced
- 1 1/2 cups (360 g) full-fat sour cream
- 1/4 cup (56 g) mayonnaise
- 2 teaspoons (10 ml) lemon juice
- 1/4 teaspoon ground black pepper
- 1 tablespoon finely sliced fresh chives, divided
Instructions
- 1
Prepare the onions
Peel and thinly slice the onions. Measure the remaining ingredients and keep the sour cream and mayonnaise refrigerated. Use a heavy 12-inch skillet so the onions have room to soften. Allow about 15 minutes of active preparation, including mixing the dip later.
- 2
Slowly caramelize
Melt the butter with the olive oil over medium heat. Add the onions and 1/2 teaspoon of the salt. Cook for 8 to 10 minutes, stirring often, until softened. Reduce the heat to medium-low and cook for another 30 to 35 minutes, stirring every few minutes, until the onions are deeply golden, soft and sweet. If browned bits stick, add water 1 tablespoon at a time and scrape them up. Lower the heat if the onions scorch; do not rush them with high heat.
- 3
Add garlic and cool
Stir in the garlic for the final 1 minute of cooking. The total stovetop time is about 45 minutes, but use the deep golden color as the guide and allow longer if necessary. Spread the onions in a shallow dish and cool for about 15 minutes, until no longer warm. Chop the cooled onions into short pieces so the dip scoops easily.
- 4
Mix and chill
Stir the sour cream, mayonnaise, lemon juice, pepper and remaining 1/4 teaspoon salt together in a bowl. Fold in the cooled onions and 2 teaspoons of the chives. Cover and refrigerate for at least 1 hour so the flavors combine and the dip thickens. The 2 hour 15 minute total includes 15 minutes of active preparation, 45 minutes of cooking, 15 minutes of cooling and 1 hour of chilling.
- 5
Finish and serve cold
Stir the chilled dip and sprinkle with the remaining 1 teaspoon chives. Divide into 12 portions of about 1/4 cup each; the batch makes approximately 3 cups. Serve cold with potato chips or cut vegetables if desired; accompaniments are not included in the nutrition estimate. For a party, put out a small bowl and keep the rest refrigerated.
Chef's Tips
Use a wide skillet and let the onions brown slowly; pale softened onions will give a milder dip. No sugar or soup mix is needed. Contains milk and egg from the sour cream, butter and mayonnaise; check packaged ingredient and accompaniment labels for other allergens. Nutrition is estimated per serving, about 1/4 cup of dip, from typical full-fat ingredient values and excludes chips or vegetables. Estimated sodium is 200mg per serving and varies with mayonnaise and salt brands. Keep covered at 40°F or below and use within 3 days; making it 1 day ahead gives the onions more time to flavor the cream. Keep the serving bowl cold over ice if needed. Refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F; discard dip left out longer. Freezing can cause the dairy base to separate.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this caramelized onion dip
How long does it take to make Caramelized Onion Dip?
The listed total time is 135 minutes. Prep time is 15 minutes and cooking time is 45 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Caramelized Onion Dip recipe make?
This recipe yields 12 servings.
What is the difficulty level of this Caramelized Onion Dip recipe?
The listed difficulty level is easy.