Can you use any type of onions?

Yes! Yellow onions, white onions, red onions, shallots, or a mix of all of them - this is a very, very forgiving recipe. Need inspiration? Check out our u003ca href=u0022https://pinchofyum.com/how-to-cut-an-onionu0022u003eguideu003c/au003e to everything onion.

How long does this last in the fridge?

This should last for 3-4 days, so you can eat beyond the party or make it a day ahead.

How should I serve this dip?

The most obvious way: with chips and other dippers (potato chips, pita chips, tortilla chips, veggies if you must). BUT it also makes for a delicious burger or sandwich spread if you find that you have some extra to use up.

Are there any shortcuts for caramelizing the onions?

If you don't want to stand over your stove, you have options. You can caramelize your onions u003ca href=u0022https://www.bonappetit.com/story/caramelize-onions-in-the-ovenu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ein the ovenu003c/au003e, or dump them u003ca href=u0022https://lisasdinnertimedish.com/instant-pot-caramelized-onions/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ein the Instant Potu003c/au003e for an even more hands-off option.

Caramelized Onion Dip Recipe

Description

This caramelized onion dip is a total crowd pleaser! Serve with chips, pita or bagel crisps, or on sandwiches and burgers. YUM.

Ingredients

Units Scale

3 medium size yellow onions
2 tablespoons salted butter
2 teaspoons each salt and sugar
1/4 cup dry white wine
12 ounces sour cream
8 ounces cream cheese, softened
1 clove fresh garlic, grated (optional)
fresh flat-leaf parsley, minced, to taste
a few dashes of Worcestershire sauce or soy sauce (!!) to taste

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Instructions

Prep: Peel the onions and slice them very thinly. I always use a mandoline. (affiliate link)
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.
Chop the onions: 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: In a separate bowl, mix the cream cheese and sour cream with a hand mixer or a spoon (depending on how soft the cream cheese is). Stir in the onions and a handful of fresh parsley. Taste and season – if you want just a little sumthin extra, add a small splash (like, a tablespoon or less) of soy sauce and/or Worcestershire, or a clove of freshly grated garlic. YUM. Creamy and so flavorful! You can serve this warm-ish or cold – I love it both ways!

Notes

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. If you don’t have wine or don’t want to use it, water works fine, too. The goal is to deglaze the pan as you go and keep the onions from getting overly dried and browned. The liquid helps them stay juicy and caramely. If you use water, you might find that you want to add a squeeze of lemon juice at the end to get a little bit of acidity in there.

Prep Time: 10 mins
Cook Time: 45 mins
Category: Dip
Cuisine: American

Keywords: caramelized onion dip, onion dip, party onion dip