Skip to main content
You are the owner of this article.
You have permission to edit this article.
Edit
Caramelized Onion Dip

Caramelized Onion Dip

Caramelized Onion Dip

Caramelized onions add a sweet, rich flavor to this decadent dip.

The trick to this decadent dip is all in the technique: Caramelizing onions is no easy feat and requires at least 15 minutes of high heat and your undivided attention. Deglazing the caramelized sticky spots on your pot before they turn black is key to a sweet and rich result.

Caramelized Onion Dip

Serves | 12 |

  • 2 Tbsp canola or vegetable oil
  • 3 medium yellow onions, cut into ¼-inch slices
  • 1 tsp fine sea salt
  • 16 oz sour cream, room temperature
  • 8 oz cream cheese, room temperature
  • 1 Tbsp chives, finely chopped
  • 1 Tbsp parsley, finely chopped
  • ½ tsp Worcestershire sauce
  • ¼ tsp Dijon mustard
  • kettle chips (to serve)

| Preparation | In a large, heavy-bottomed pot over medium-high heat, heat oil. Meanwhile, place a heat-resistant pastry brush in a bowl of water. Once oil begins to smoke, add onions and sauté on high heat, stirring as needed to prevent burning. The sides of your pot will begin to brown as the sugar releases from the onions; brush spots with water until clean. Continue this process on high heat until onions start to darken; stir to prevent burning, about 15 minutes.

Reduce heat to medium and continue to deglaze the sides and bottom of the pot with water until onions are a rich, dark brown color, about 15-20 minutes. Stir in salt and remove from heat. Spread on a small baking sheet or plate to cool completely. Roughly chop onions and mix together with sour cream and cream cheese until combined. Fold in chives, parsley, Worcestershire sauce and mustard. Chill for at least 45 minutes before serving.

Be the first to know

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Amber is a private chef, food stylist and recipe contributor in the St. Louis area. Having spent the last 6 years in Los Angeles, she also gained extensive knowledge working at renowned restaurants Gjusta, Roberta’s and staging at many others.

Related to this story