Simple caramelized onion dip is an easy make ahead appetizer recipe that’s sure to get rave reviews at your next football party. This cold dip is rich, creamy, and slightly sweet—perfect for eating with potato chips, crackers, or veggies. Come back for seconds before it’s all gone!
- 1 pound + 13 ounces yellow onions (about 4 large onions; 824g)
- 2 tablespoons salted butter (28g)
- 1 tablespoon light brown sugar, packed (12g)
- 1–2 cups white cooking wine or water (236–472 ml)
- 1 1/2 cups sour cream, at room temperature (340g)
- 8 ounces cream cheese, softened (226g)
- 2 tablespoons fresh chives, sliced
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Hot sauce, to taste (optional)
- Cut off the ends of the onions, then peel and thinly slice them.
- Heat the butter over medium heat in a large skillet until bubbly. Add the onions and stir to coat in butter. Cook over medium heat for 45-60 minutes, stirring frequently, until they are a deep caramel color.
- After about 20 minutes of cooking, the onions will become dry and start to stick to the pan. When the bottom of the pan has some deep golden brown residue on it (called the fond), stir in 1/4 cup of the cooking wine. The fond will reappear several times throughout the cooking process, which means you’ll need to add liquid to keep them from burning and help them stay moist.
- While they are cooking, stir together the cream cheese and sour cream until blended. Whisk it for a minute to get rid of lumps, then whisk in the Worcestershire sauce, salt, pepper, and hot sauce. Set aside.
- When the onions are done cooking, let them chill in the fridge for 5 minutes, then stir them into the sour cream mixture. Adjust seasonings to taste. Serve the dip chilled with crackers, pita chips, or veggie sticks.
- It’s important that the sour cream and cream cheese are both at room temperature, or the dip will be lumpy. If you don’t have time to let them sit out on the counter, microwave them in 15-second intervals until warm, then whisk them together.
- This dip tastes best when served cold. Chill in the fridge for 2-4 hours before serving (preferably overnight if possible).
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: recipe, cream cheese