This carmelized onion dip is what that “French Onion Dip” you find in the grocery store should really taste like – this is the real deal. It’s got the wonderful flavor of carmelized onions and is way more flavorful than the premade stuff.
We use this recipe often in the fall – when the onions have been harvested from the garden and football games are on! Even the guys watching football who seem oblivious to what’s being served comment on how good this dip tastes.
Give it a try, it’s not hard, and you probably have most of the ingredients on hand anyway. I’ve usually got goat cheese on hand or in the freezer, so I’ve substituted that for the cream cheese and it’s great that way too. Here’s a link (Easy Homemade Cheese) for a cheese that’s very easy if you want to make your own.
However, you make it, I bet it doesn’t last long in your refrigerator. This was one of the dips that was a hit at our last Superbowl party, and is adapted from The Barefoot Contessa Cookbook by Ina Garten.
Carmelized Onion Dip
- 2 large yellow onions, chopped
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/4 teaspoon ground chipotle pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup good mayonnaise
- Heat the butter and oil in a large skillet on medium heat. Add the onions, chipotle, salt, and pepper; and saute for 5 minutes. Reduce the heat to medium-low and cook, stirring regularly, for 20 minutes or until the onions are brown and carmelized. Let the onions cool.
- Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer with a paddle attachment, and beat until smooth. Add the onions and mix well. Store in the refrigerator but serve at room temperature. Makes 2 cups.
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