Hi Everybody! I hope this week is going well for you. As I mentioned yesterday, we are all about Super Bowl snacks this week, so today I have an easy recipe for Caramelized Onion Dip. This takes time, but it’s passive time; while you let those onions cook down to a sweet, oniony jam. I find homemade Onion Dip to be much sweeter than store-bought, so I am giving it some savory flavor with Worcestershire Sauce and soy sauce. Let’s get to it!
Slice three medium to large size sweet onions on a mandoline slicer, or thinly with a knife. I recently read that salting your onions in the beginning will make them release water too soon which makes them dry out and brown too quickly. I have always added the salt in the beginning, so I was excited to see how these turn out adding the salt toward the end. Melt the butter over low heat in a large skillet or Dutch oven and toss in the onions.
Let these go over very low heat for about 15 minutes then, using tongs, start to pull the onions up from the bottom and pushing the onions on top to the bottom. I had a work call that lasted about an hour and a half, so I let these go for two hours! I stirred them every half hour or so.
See how much liquid is that pot?! This liquid kept the onions cooking, without getting too brown and burning. At the one and a half hour mark, I salted the onions with two generous pinches of Kosher salt. Turn up the heat to medium to cook off the liquid. You will need to stick around at this point to stir them more often since the heat is up. At about 1 hour 45 minutes, add a little dry white wine and keep cooking on medium/ medium-low for another 15-20 minutes.
At 2 hours, nearly all of the liquid has cooked off and the onions are soft, golden and uniformly caramelized. I let those sit to cool a little while I cubed up my 8 ounces of cream cheese and measured out 12 ounces of full fat sour cream. Be sure your cream cheese is room temperature and the warm onions will help to melt it.
Cream Cheese and Sour Cream
Stir these together a little in a large bowl. Then transfer the onions to a cutting board. I just took my knife criss-cross over the onions to cut them into smaller pieces.
Add the onions to the cheese and sour cream and stir well to combine. I added a splash of Worcestershire Sauce and a splash of soy sauce to offset the sweetness of the onions and add a level of umami.
Add the Worcestershire and the soy sauce to taste. Start with a little, taste, and go from there. You can add a little garlic salt or more Kosher salt if you like. Stir well to combine and be sure all the cream cheese is melted and incorporated. Then put the bowl in the fridge for about 20 minutes, or until you’re ready to serve.
Caramelized Onion Dip
Garnish with some fresh chopped parsley if you like and serve with your favorite chips and veggies. This recipe makes about 2 and a half cups, perfect for your Super Bowl table with leftovers to use as a sandwich spread. I am thinking this dip would be so good smeared on a bagel, maybe with some smoked salmon…Yummm. Also, if you wanted to reserve some of the onions to use in a different dish, consider my Quiche Lorraine recipe. You only need to reserve about 1/4 cup of the onions to add to the quiche.
What are your plans for the Super Bowl? Even though I don’t know, or really care, much about football, I have always enjoyed the coming together for sports on TV. My Dad and Grandfather have always been big sports fans so I grew up hearing baseball on the radio and seeing football on TV. For me, the sound of a sports broadcast always reminds me of being a young girl and spending time with my Dad and Grandfather. So I enjoy fixing snacks and gathering around the TV for a game.
Whatever your plans, I do hope you give this dip a try, it really is a special thing to have a homemade dip! Check in with me on facebook, Instagram of Pinterest to let me know what you think of this recipe and what your plans are for this Sunday! Take care and be well everyone! xo Kelly
Caramelized Onion Dip
Rich, sweet caramelized onions are the dominant flavor in this sour cream and cream cheese-based dip. Savory notes from Worcestershire and soy sauce round out and balance the sweetness.
- 2-3 Medium to Large Sweet Onions
- 2-3 tbsp. Unsalted Butter
- Pinch of Kosher Salt, to taste
- Splash of Dry White Wine, to taste (optional)
- 12 oz. Full Fat Sour Cream
- 8 oz. Full Fat Cream Cheese, cubed, softened to room temperature
- Splash of Worcestershire Sauce, to taste
- Splash of Soy Sauce, to taste
- Fresh Parsley, chopped, to taste
Melt butter in a large skillet or Dutch oven over low heat.
Add onions and let cook over low for heat for up to 1 hour and 30 minutes, stirring every 20 or 30 minutes.
After about 1.5 hours, when the onions have turned golden and there is a bit of liquid in the pan, add a generous pinch of Kosher salt and turn heat up to medium to cook off the liquid. Stir the onions more often to keep them from scorching.
After about 15 minutes, add a splash of white wine and continue cooking the liquid off. Raise the burner to medium-high if necessary to reduce the liquid. Stir the onions more often to keep them from scorching.
In a large bowl, stir together the sour cream and the cream cheese.
Chop the onions and add them to the cheese and sour cream mixture.
Mix well and add a splash of Worcestershire and Soy Sauce to taste.
Add more salt if needed.