Caramelized balsamic onions mixed with sour cream and mayonnaise for a flavorful onion dip.
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I’ve always been a fan of onion dip, have you?
Most of the flavor in onion dip that many of us are familiar with comes from a package of dried onion soup, which works if you only have 2 minutes to put together a dip.
But if you’re looking for something special, you can make your own onion dip from scratch! The key is to caramelize the onions first.
Caramelize onions for the best onion dip
When onions cook for a long time, their natural sugars begin to caramelize. The onions lose their pungency, their sweetness intensifies, and they turn a deep, rich brown color that’s packed with flavor.
Cooking the onions with some balsamic vinegar and some brown sugar not only speeds up the process, but also intensifies the flavors.
The only thing that takes time is caramelizing the onions, which you can do on the back burner while you’re preparing something else. You can also prep the onions a few days in advance if needed.
I love this dip. You know that sign that the dip is good? Your hand grabs another chip with some dip without you even realizing it. And you have to consciously tell yourself to stop.
Making your own onion dip from scratch? If so, tell us in the comments.
Caramelized Onion Dip
ingredients
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2 tablespoon Extra virgin olive oil
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4 cups chopped yellow onions (from about 2 to 3 onions)
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1 teaspoon Brown sugar
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2 tablespoon balsamic vinegar
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1/2 teaspoon kosher salt
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1/2 teaspoon black pepper
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1 Cup sour cream
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1/2 Cup mayonnaise
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1/4 teaspoon Worcester sauce
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1/4 teaspoon garlic powder
method
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Caramelize onions:
Heat the olive oil in a large, deep, heavy-bottomed saucepan (I used a 5-quart Dutch oven) over medium-high heat. Add the chopped onions and cook until translucent and colored, about 10 minutes.
If at any point during cooking the onions start to dry out, add 1 tablespoon of water to the pot.
Stir in brown sugar, balsamic vinegar, salt and pepper. Reduce the heat and gently cook, uncovered, until the onions are nicely caramelized, about 25 to 30 minutes, stirring occasionally.
Then set aside. (You can caramelize and refrigerate the onions up to 2 days ahead of time until you make the dip.) Allow to cool slightly before adding to the other ingredients.
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Mix with the remaining ingredients:
In a medium bowl, mix together sour cream and mayonnaise (a rubber spatula works well). Stir in the caramelized onions. Sprinkle with garlic salt and stir. Stir in the Worcestershire sauce.
Refrigerate until ready to serve. Serve with potato chips.
Links:
Caramelized Onion Dip with Sour Cream and Greek Yogurt by Heidi from 101 Cookbooks
Caramelized Onion Dip with Cream Cheese, Sour Cream, Lemon and Chives by Food52
| nutritional information (per serving) | |
|---|---|
| 314 | calories |
| 26g | Fat |
| 19g | carbohydrates |
| 3g | protein |
