Caramelized Onion Dip (VIDEO)
This creamy, sweet, slightly tangy Caramelized Onion Dip is perfect for a party! It's quite simple to make and comes together in minutes once the onions are caramelized. It'll be a gauranteed hit!
Servings: 10
Equipment
- Mandolin I highly recommend using this so the onion and shallot slices will be uniform and caramelize evenly in the pan.
Ingredients
- 3 large yellow onions thinly sliced to 1/8" thickness
- 2 medium shallots thinly sliced to 1/8" thickness
- 3 tablespoons unsalted butter
- ½ tablespoon kosher salt
- ½ tablespoon sugar
- 1/3 cup white wine
- 1 tablespoon balsamic vinegar
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cloves garlic grated
- 8 oz cream cheese softened
- 16 oz sour cream
- 1 tablespoons flat leaf parsley minced
- 1 tablespoon fresh chives
- Thick cut potato chips for serving
Instructions
- Peel the onions and slice in half through the root. Peel the shallots and thinly slice both of them to about 1/8 inch thick with a mandolin or knife.
- In a large wide skillet, melt the butter over medium heat. Turn the heat to medium high, add the onions and shallot, then season with salt and sugar and saute for 30-35 minutes, stirring occasionally to prevent burning, using a few splashes of wine once brown bits begin to form as a deglaze (this will begin around the 15-20 minute mark). Continue cooking and stirring occassionally until the onions and shallot are deep golden brown and the wine is fully incorporated.
- Add the balsamic vinegar, dried thyme, black pepper, grated garlic. Cook for 1 minute until the garlic is fragrant and let cool for 5 minutes.
- In a separate bowl, mix the sour cream, cream cheese, parsley, and chives until smooth. Add the onion mixture to the bowl and mix until fully combined. Serve warm or cooled with thick cut potato chips.
Video
Notes
- yellow onions and shallots - I recommend slicing these into 1/8" thin slices - I highly recommend a mandolin for this so that the slices will caramelize evenly.
- unsalted butter - there is already salt in this recipe, so I recommend using unsalted butter
- white wine - if you can't use white wine, substitute with chicken stock/broth
- balsamic vinegar - if you don't have balsamic vinegar, you can substitute with worchestersauce or soy sauce.
- dried thyme - if using fresh thyme, double the amount
- cream cheese - make sure the cream cheese is softened so there are no lumps when mixed with the sour cream
- prepare the Caramelized Onion Dip (do not add parsley and chives) and then cover it tightly with plastic wrap or in an airtight container and refrigerate for up to 48 hours. When ready, bring it out of the refrigerator 1 hour before serving so the dip is softened and not as cold (or warmed up in the microwave). Add the parsley and chives and give it a stir.
- cook the caramelized onions only and then store in an airtight container in the refrigerator for 2-3 days. When ready, resume following this recipe and finish making the dip.
Nutrition
Calories: 206kcal | Carbohydrates: 5g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 436mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 741IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 0.2mg
