Caramelized Onion Dip – Get ready to rock, because this fabulous, sweet-and-savory dip will have everyone raving at your next party!
Have you ever been to a party where the ubiquitous French onion dip was served? It’s the tasty, salty, creamy stuff for dunking chips and pretzels in. Even veggie sticks if you’re feeling healthy!
Typically made from onion soup mix or purchased pre-made from the dairy section, it’s pretty darn good for something so convenient. All that aside, however, I’m going to have the audacity here to claim that this mainstay just isn’t cutting it. Where it’s really at is with homemade caramelized onion dip! It’s twice as sweet and savory, and twice as flavorful.
This stuff will be the talk of the party. I know this, because since developing this recipe I’ve served it at two parties. Both times there were no leftovers, and people from both parties have since asked me about getting the recipe. Lucky for me, now I can just refer them to this blog post instead putting the effort into writing out the recipe each time!
The secret to amazing onion dip
The key to amazing onion dip lies in the onions, naturally.
- My first secret for this recipe is that I add a couple of shallots to add a hint of garlic flavor to the onions (confession time: I got the shallot idea from my lil’ sister).
- The second secret is in the cooking method. It’s important not to cook caramelized onions too quickly. Rushing them is like a get-rich-quick scheme. It rarely ever pans out. With patience, they’ll be sweeter and more savory, without any chewy and unpleasant burnt bits. Read exactly how I do this in the recipe below!
So, get out your hottest party dress (or shirt) and your best pan. Because you’ll be ready to rock it at your next party with this sexy dip!
- 5 medium sweet onions, coarsely chopped
- 2 shallots, coarsely chopped
- 4 Tbsp salted butter
- 2 Tbsp water
- 1 C sour cream
- 3/4 C mayonnaise
- 1 tsp Worcestershire sauce
- 1 1/2 Tbsp light brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- fresh parsley for garnish (optional)
- Coarsely chop the onion and shallots and put them into an uncoated pan or cast iron skillet with 4 Tbsp of salted butter.
- Cook on medium-high heat and cover until the butter is melted and the onions are heated through, beginning to soften, and turn translucent. This will take about 5 minutes.
- Turn the heat down to medium and uncover the onions. Continue to cook the onions, stirring every 2-5 minutes. If the onions start to brown instead of caramelize, turn the heat down a little. Expect to turn the heat down a few times throughout the cooking process until you get down to a medium-low heat. You will continue with the slow cooking and frequent stirring for 1 to 1 1/2 hours.
- The onions are done caramelizing once they are a deep brown color and taste sweet.
- Once they are done, increase the heat to medium. Deglaze the pan by adding 2 Tbsp of water to the pan and cooking and stirring until all the liquid is cooked off. Remove from the heat and allow to cool completely.
- While the onions are cooling, mix together sour cream, mayonnaise, Worcestershire sauce, light brown sugar, salt, and black pepper until smooth.
- Once the onions are cool, fold them into the dip until they are evenly incorporated. Chill for 1 hour before serving. Before serving, garnish with fresh parsley as desired.
- Don’t cook your caramelized onions too quickly. Rushing them is like a get-rich-quick scheme. It rarely ever pans out.
- Serve with kettle potato chips, pretzels, or soft pretzels. This dip is also a delicious spread on burgers, roast beef sandwiches, or hot chicken sandwiches.
- Store covered in the refrigerator for up to 5 days. This can be made ahead of time for a party!