Caramelized Onion Dip
This is the onion dip to make when you want the onions to taste unmistakably cooked, sweet and savory rather than simply seasoned. Two large onions slowly collapse into a deeply golden tangle, then get folded into a cool, tangy base that is thick enough to stay on a kettle chip.
Why the Onions Need Time
Good caramelized onion dip is built in the skillet. At first, the onions release water and simply soften. Only after that moisture cooks away can their natural sugars brown and develop the deep flavor we want. A wide pan helps that moisture escape, while medium-low heat gives the onions time to turn golden without scorching at the edges.
Expect the onions to shrink dramatically. That is exactly right: a large raw pile becomes a relatively small amount of concentrated, jammy onion. If dark brown fond forms on the pan before the onions are ready, a spoonful of water loosens it so the flavor goes back into the onions instead of burning.
Ingredients You’ll Need
- Yellow onions. They are dependable, savory-sweet and easy to find. Slice them fairly thin and evenly so they soften at the same rate.
- Butter plus olive oil. Butter brings flavor; the oil keeps the pan nicely lubricated through the longer cooking time.
- Worcestershire and cider vinegar. Worcestershire reinforces the savory side of the onions. A small amount of vinegar lifts the finished dip and helps balance the richness without making it taste vinegary.
- Cream cheese. This gives the dip enough body for sturdy chips. It needs to be fully softened before mixing or you will fight little lumps.
- Sour cream and mayonnaise. Sour cream supplies tang and a lighter texture; mayonnaise rounds out the base and keeps it creamy straight from the refrigerator.
- Chives. Their fresh onion flavor is a useful contrast to the slow-cooked sweetness underneath.
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How to Make Caramelized Onion Dip
- Start the onions over medium heat.
Melt the butter with the olive oil, add the onions and salt, and cook until the raw stiffness is gone. Stir every few minutes rather than constantly so the onions have contact time with the hot pan.
- Lower the heat and caramelize.
Once the onions are soft and beginning to color, turn the heat down. Continue for roughly 25–35 minutes. They should end up deep golden, glossy and jammy, not merely translucent. If the pan catches, deglaze with a tablespoon of water and keep going.
- Season the onions while they are hot.
Stir in Worcestershire and cider vinegar and cook until the extra liquid has evaporated. Move the onions to a plate; spreading them out helps them cool faster.
- Make a smooth base.
Work the room-temperature cream cheese smooth first, then mix in sour cream, mayonnaise, garlic powder and pepper. Starting with softened cream cheese is much easier than trying to beat cold lumps out later.
- Fold, don’t purée.
Stir the cooled onions and chives through the base. We want visible pieces of caramelized onion throughout the dip, so there is no need for a food processor.
- Chill before serving.
An hour in the refrigerator improves both texture and flavor. The base firms up and the caramelized onion flavor has time to move through the entire bowl.
How Dark Should Caramelized Onions Be?
Look for an even deep golden-brown rather than black edges. Pale onions will give you a mild dip; burnt onions make the whole bowl bitter. The best cue is texture as much as color: the finished onions should be very soft and reduced, with almost a jam-like consistency. If you are unsure, lower the heat and give them another few minutes rather than turning the burner up.
Make It Ahead for a Party
This is one of those dips that benefits from advance preparation. Make it the day before, cover tightly and refrigerate. Before serving, give it a good stir and let it stand at room temperature for about 15 minutes if it feels very firm. Add the reserved onions and fresh chives at the last moment so the top looks fresh.
For a snack table, pair it with ridged or kettle-cooked potato chips—the extra structure matters with a thick dip. Pretzel crisps, crackers, celery, carrots and bell pepper strips also work well.
Storage
Keep the dip covered in the refrigerator and use within about 3 days for best quality. Because the base is dairy-heavy, return it to the refrigerator rather than leaving the bowl out for an extended party. I do not recommend freezing it; sour cream-based dips can become grainy or watery after thawing.
Caramelized Onion Dip
Slowly browned onions folded into a cool, creamy sour cream and cream cheese base with chives.
Ingredients
- 2 tbsp (28 g) unsalted butter
- 1 tbsp olive oil
- 2 large yellow onions, halved and thinly sliced (about 1 1/2 lb / 680 g)
- 1/2 tsp kosher salt, plus more to taste
- 2 tbsp water, plus more as needed
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 4 oz (113 g) cream cheese, fully softened
- 3/4 cup (180 g) sour cream
- 1/3 cup (75 g) mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 2 tbsp finely sliced chives, divided
- Kettle-cooked potato chips, crackers or crisp vegetables, for serving
Instructions
- Melt the butter with the olive oil in a wide skillet over medium heat. Add the sliced onions and salt and toss to coat.
- Cook 8–10 minutes, stirring every few minutes, until the onions soften and begin to color. Reduce the heat to medium-low and continue cooking 25–35 minutes, stirring regularly, until deeply golden, jammy and greatly reduced. If browned bits threaten to burn, add 1 tablespoon water and scrape them into the onions.
- Stir in the Worcestershire and apple cider vinegar. Cook 1 minute, until the pan looks nearly dry. Transfer the onions to a plate and cool completely. Reserve a spoonful for topping if desired.
- Beat or vigorously stir the softened cream cheese until smooth. Mix in the sour cream, mayonnaise, garlic powder and black pepper until creamy and uniform.
- Chop the cooled onions a few times if the strands are very long, then fold them and 1 tablespoon chives into the creamy base. Taste and adjust the salt.
- Cover and refrigerate at least 1 hour so the dip thickens and the onion flavor spreads through the base. Top with the reserved onions and remaining chives before serving.
The onions are the recipe, so do not rush their browning. Cool them completely before mixing with the dairy base. The dip is especially good made a day ahead and kept covered in the refrigerator.
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