Can you guys learn to love this caramelized onion dip even if it is not a) healthy, or b) particularly beautiful?
Can you look past outward appearances to the soul of the caramelized onion dip which is, above all else, extremely luscious, totally delicious, and wonderful to share with friends? Can you envision a future for this caramelized onion dip that includes fall burgers, sandwich spreads, and maybe even a little something to help you get extra with your eggs?
I knew you could. I knew you had that in you.
Mostly I knew because you guys have been so awesome at bugging me on Instagram for this recipe, which I absolutely love! I bet I’ve gotten a hundred messages about the onion dip since I made it first for Labor Day and then AGAIN on my stories. Errybody be wantin some onion dip! And rightly so. Go after your dreams, kids.
I recently started digging into the land of Instagram direct messages and once digging myself out from under the mountain of messages waiting for me after not using it for the last four years, I came up for air and I’m now having a lot of fun getting your LIVE feedback when I make recipes or do random things like lettering. I know, we haven’t even talked about the lettering. I started lettering, you guys. I have an iPad Pro and an Apple pencil and I’ve downloaded some brushes and some worksheets and now I practice writing in fancy digital cursive in my free time. Do you watch lettering videos on Instagram? Start following some peeps – they are the most relaxing videos ever and I love watching them. FREE THERAPY.
Okay, I digress. Mostly what I’m trying to say here is that if my Instagram DMs are any indication of the internet’s ability to love caramelized onion dip for the beauty of its soul, then I have full confidence that this is going to be a winner.
The caramelization here is obviously key, and as with most of life, wine helps, but water can also soften things up for you if you’d rather not with the wine. What matters most here is TIME. They just need time. A good nonstick pan, a knob of butter, some gentle heat, and lots of patient time. We are looking for that deep golden brown color – my rule of thumb is that once I think they look pretty good, I give them another ten minutes just to be safe, and I’m always glad I did. We want deep, dark, sweet, soft, and fragrant.
After that, things get pretty basic: cream cheese, sour cream, a dash of this and a sprinkle of that… boom.
Grab a chip and DIVE TO THE BOTTOM OF THAT GOLD MINE.
We may or may not have busted this onion dip out not once but TWICE during our Labor Day party. I mean, at a certain point, it’s time for second lunch, ya know? I was just doing what was best for the group.
Chips are a good dipping option (says the food blogger obsessed with all kinds of chips). I am partial to sour cream and cheddar ruffle-cut chips here, but plain potato chips are fine as well. I can also vouch for bagel chips, pita chips, pretzel crisps (especially Parmesan Garlic! why dey so good) and if you need to go the veggie route then FINE, yes, snap peas and red peppers and cherry tomatoes are also nice.
If you are making this recipe to eat between two people, I’d suggest cutting it in half. It will give you A LOT of dip. It is ideal for a big party, like 10-15 people.
GOOD NEWS is that it will keep well in the fridge for 3-4 days so you can relive the joy on all your future eats. I have yet to find a savory breakfast, lunch, or dinner that did not benefit from a spoon-plop of caramelized onion dip on top.
This caramelized onion dip is a total crowd pleaser! Serve with chips, pita or bagel crisps, or on sandwiches and burgers. YUM.
- 3 medium size yellow onions
- 2 tablespoons salted butter
- 2 teaspoons each salt and sugar
- 1/4 cup white wine
- 12 ounces sour cream
- 8 ounces cream cheese, softened
- fresh parsley to taste
- soy sauce (!!) or Worcestershire to taste
- Prep: Peel the onions and slice them very thinly. I find it helpful to use a mandoline for this.
- Sauté: Heat the butter in a nonstick skillet over medium heat. Add the onions, sprinkle with salt and sugar, and saute for 10-15 minutes, stirring every few minutes. Pour a little bit of wine in and let it sizzle out. Stir, add wine, sizzle, etc. After about 30 minutes, your onions should be deeply golden brown and fragrant.
- Mix: Transfer onions to a cutting board and chop coarsely into small pieces – or just use a kitchen scissors and snip them up right in the pan. Mix the cream cheese and sour cream. Mix in the onions and a handful of fresh parsley. Taste and season – if you want just a little sumthin sumthin extra, add a small splash (like, a tablespoon or less) of soy sauce and/or Worcestershire. This just gives it a little depth and umami flavor.
I also like this with a mayo base, so sometimes I’ll swap half of the sour cream or cream cheese for an equal amount of mayo.
I used Sauvignon Blanc for the wine, but water works fine, too. You just want to keep the onions from getting overly dried and browned and the liquid helps them stay juicy and caramely.