This has to be a two part recipe because both things are too ridonculously good not to share and are deserving of their own spotlight. This dreamy caramelized onion dip couldn’t be made possible without first properly perfecting how to make sweet caramelized onions.
I’d say it’s like the grown up version of my ultimate childhood favorite French onion dip. It reminds me of a time where I sat around in my room with some friends, listening to my CD player and gabbing about boys.
This dip is both classically familiar and surprisingly new. As you keep munching, the depth of flavor comes through and you just go back for more before you even know what hit you.
My dipping vehicle of choice has to be plain potato chips with ridges (the ridges give you more hefty dip support). I don’t know…that’s just how I ate this dip in my day, and I find no need to change things, but you can always lighten things up with some fresh veggies instead.
And for those caramelized onions? You use some of them to make the dip, but then you’ll have extras. Keep them in a jar and stash them away in your fridge. Then toss them into a pasta, grilled cheese, or pot of soup. Top off your pizza, chicken, or steak for an added wow factor!
If cooking onions for 20-30 minutes seems daunting, no need to fret my pet, because I show you how to handle them like a champ and make this dip of your dreams step-by-step in EPISODE 14 of BITS + PIECES COOKING SHOW, SEASON 5. For this season, we’re focusing on scrumptious snacks and you won’t get anything more crave-worthy than this!
WATCH OUR VIDEO BELOW:
What I realized whilst filming our video was that this dip could actually be used as a topping for a baked potato! And now that I have come to that conclusion, all I want to do is bake potatoes just so I can top them with this! So you can see that the possibilities are truly endless and you simply can’t go wrong with sour cream, chives, and sweet slow cooked onions.
The method I choose to use to make the caramelized onions is a bit unique in that you sort of set it and forget it for the first part of the cooking time. Then you start hovering and watching over them to make sure they form some glorious fond, and turn that rich amber color without burning. There’s nothing worse than ruining all your hard work so be sure not to ignore them.
And at the last moment, you add a secret ingredient that makes sure they’re at their absolute sweetest, and no it’s not sugar!
They do take a bit of a commitment, so make sure you’re keeping yourself busy in the kitchen doing other things. When I make these onions, I’m often cooking dinner or baking brownies at the same time. It’s totally multi-task-able. I’m always making up words around here.
I like to keep mine in a jar in the fridge, front and center, so I remember that my quesadilla or sandwich would be a MILLION times better with them. But you can also give them away as a hostess gift the next time you’re invited to a dinner party.
Or if you want to be extra nice, give them a batch of onions AND bring some finished dip as your contribution. This is perfect for a potluck, game day, or Tuesday night. So start slicing those onions and dip baby dip!
Caramelized Onion Dip
Ingredients
- 1 cup sour cream
- ⅔ cup caramelized onions chopped (recipe follows)
- ⅓ cup plain yogurt
- 2 tablespoons minced fresh chives plus extra for topping
- ¾ teaspoon distilled white vinegar
- Salt and pepper to taste
Instructions
- Stir together the sour cream, onions, yogurt, chives, vinegar, salt and pepper (aim for about ½ teaspoon salt and ¼ teaspoon black pepper).
- Refrigerate dip for at least 1 hour. Season with more salt and pepper to taste if needed. Top with chopped chives. Serve with plain potato chips with ridges, toasted baguette slices, or veggies.
How to Make Caramelized Onions
Ingredients
- 3 pounds onions, halved, and sliced through the root end, ⅛-¼ inch thick
- ¾ cup water
- 2 tablespoons vegetable oil
- ¾ teaspoon kosher salt
- ⅛ teaspoon baking soda, mixed with 1 tablespoon water
Instructions
- Bring onions, ¾ cup water, oil, and salt to a boil in a 12-inch nonstick skillet over medium-high heat. Cover and cook until the water has evaporated and the onions start to soften, about 10-15 minutes.
- Uncover, and use a rubber spatula to gently spread out and press onions to the bottom of skillet. Cook, without stirring onions, for 30-40 seconds. Stir onions, scraping any fond from skillet, then gently press and spread out onions to the bottom of the skillet again. Repeat this method until onions are softened, well browned, and slightly sticky, 20-30 minutes.
- Combine baking soda and 1 tablespoon water in a small bowl. Stir baking soda solution into the onions at the last minute and cook, stirring constantly, until the solution has evaporated, about 1 minute. If you add the baking soda solution too early, the onions can break up too much and turn into mush. Transfer the onions to a bowl or jar. Onions can be refrigerated for up to 3 days or frozen up to 1 month.
RECOMMENDED TOOLS:
Wide Mouth Jars with Hinged Lid For Storing Leftover Onions:
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