This Caramelized Onion Dip is one of the BEST dip recipes I have ever tried. It’s one of those recipes you will be asked for over and over again.
This is not your mama’s onion dip. There are no envelopes of seasoning involved. Just lots of onions, reduced down and caramelized into golden-brown deliciousness. The flavor of this dip is off the chart good!
What are Caramelized Onions?
If you’ve never had caramelized onions you don’t know what you’re missing. The flavor is incredible.
They’re also one of the easiest things to make. It’s just onions and butter with a little salt and a little sugar to bring out the onion’s natural sweetness. The ingredients are cooked over a low heat until they turn a gorgeous golden-brown and are super soft.
How to Make Caramelized Onion Dip – Step by Step
- STEP 1: Slice onions into half moon shaped slices. (Photo 1 below)
- STEP 2: Melt butter in a large skillet and add onions, salt and sugar. (Photo 2 below)
- STEP 3: Allow onions to cook over medium to low heat until caramelized. (Photo 3 below)
- STEP 4: Place cream cheese and sour cream into a food processor
. (Photo 1 below) - STEP 5: Add some of the caramelized onions to the food processor. (Photo 2 below)
- STEP 6: Pulse until everything is combined. (Photo 3 below)
. (Photo 1 below)
Can You Make this Onion Dip Ahead of Time?
Yes! In fact, I recommend you make it a day in advance to allow all of the flavors to fully come together. This is definitely a recipe that gets better the longer it sits.
Tip for Making Caramelized Onions
One of my favorite short cuts for this recipe is to make the caramelized onions in a slow cooker. While it’s not a shorter cooking time, it’s requires virtually no hands-on time which makes it easier in my book. Plus, you set your slow cooker to cook the onions over night.
Expert Tips for Making the Best Caramelized Onion Dip
There are few tips and shortcuts to help you make this incredible dip. Here are some of my favorites:
- Don’t rush the onions: If you try to rush the caramelization process for the onions you may end up with burned onions. It’s best to go low and slow.
- Make it ahead of time: This onion dip gets even better the longer it sits. I recommend making it a day in advance.
- Avoid the smell: If the smell of onions cooking is too intense, you can always cook them outside on the grill. Just remember to keep the heat low and keep an eye on them.
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Caramelized Onion Dip
Ingredients
- 3 medium yellow onions
- 1 tablespoons butter
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/4 cup water
- 1 1/2 cups sour cream
- 8 ounces cream cheese
- 1 tablespoon Worcestershire sauce
- Fresh chives - chopped for garnish
Instructions
- Slice onions in half and then into thin slices.
- In a large skillet, melt the butter over medium-low heat then add the onions, salt and sugar.
- Saute for 15 minutes.
- Slowly add water, scraping any bits from the bottom of the pan; allow the water to evaporate.
- Cook for 15 minutes longer or until onions turn a golden brown color and are soft.
- Remove onions from the skillet, reserving 1/4 cup.
- Place cream cheese, sour cream, Worcestershire sauce and onions in a food processor.
- Pulse several times until everything is combined.
- Spoon dip into serving bowl and top with reserved caramelized onions and chopped chives.
Notes
- Don't rush the onions: If you try to rush the caramelization process for the onions you may end up with burned onions. It's best to go low and slow.
- Make it ahead of time: This onion dip gets even better the longer it sits. I recommend making it a day in advance.
- Avoid the smell: If the smell of onions cooking is too intense, you can always cook them outside on the grill. Just remember to keep the heat low and keep an eye on them.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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