This creamy Caramelized Onion Dip is perfect for New Year’s Eve or a Super Bowl Party!
Who likes a good party?!? I love entertaining, whether a small group or a big cocktail party! When I was a kid and my parents had parties I remember my mom making onion dip with sour cream and onion soup mix – do you remember that dip?? I feel like it was one of the classic party dips, so with New Year’s Eve and Super Bowl coming up, I decided to share my take with this slightly more “grown up” version of that dip. This is a great “go to” party appetizer that’s really easy to make.
Instead of the onion soup mix, I caramelized onions for the great onion taste. I just love caramelized onions, as do a lot of people, however I often hear people say they don’t know how to make them, so hopefully I can help with that via this post!
So the key to caramelizing onions not to rush….this is a sloooowwww process and a bit of patience is required! You want to cook the onions over medium low heat to be sure they don’t burn, or get dark too quickly as they won’t really caramelize if they cook too quickly. Cooking them slowly also give you that nice fond – the brown sticky bits that form on the bottom of the pan; scrape those back into the onions periodically, or deglaze, to incorporate all that wonderful flavor. Caramelizing will work best in a Le Creuset type pan, though stainless steel or cast iron will work too – just a bit more difficult to clean up afterwards! If none of those are an option, as non-stick skillet will work just fine, you just won’t get much fond.
Cooking times will vary depending on the type and age of the onions you use; also if you are making more than one onion, which I often do when I’m going to take the time to caramelize them. They should be nice and golden brown like the photo below when they are done; you’ll see dark bits from the fond and sometimes you may need to turn the heat down a bit if they start to get too dark.
And since you need something to eat with this super tasty dip, I thought we would tackle compound butter too! Compound butter is just butter combines with herbs, spices or other seasonings. It allows flavor to spend evenly throughout the dish, and slathered on a nice fresh sourdough baguette that’s pan toasted gives you an absolutely delicious dipping vessel!
Caramelized Onion Dip
1 hrs 15 mins
Servings: 2 1/2 cups
- 1 large onion vertically sliced
- 1 tbsp unsalted butter
- 1 tbsp sherry divided
- 1 1/3 cups plain lowfat greek yogurt
- 2/3 cup whipped cream cheese
- 1/2 tsp garlic powder
- 1/4 tsp white ground pepper or black
- 1/4 tsp celery salt
- 1 tsp Worcestershire sauce
- 1 sourdough baguette
- 1/2 stick unsalted butter
- 1/4 cup chopped fresh herbs rosemary, thyme, oregano, etc
- 1/2 tsp sea salt
Melt butter in a pan over medium low heat. Add onions and let them sit for about 20 minutes as they begin to camelize. Stir every 10 minutes or so, ensuring they don't turn too dark.
While the onions are cooking, mix the greek yogurt and cream cheese in a small mixing bowl. Add the garlic powder, pepper, salt and Worcestershire sauce; mix well until smooth and creamy. Refrigerate until the onions are done cooking.
As the fond starts to form on the bottom of the pan, add a 1/2 tbsp of sherry and deglaze the pan (scrape as much of the dark bits from the bottom as possible). As the onions continue to cook, stir them every 10 minutes until they are done. Once they are a nice golden brown color, add the additional 1/2 tbsp of sherry and deglaze again. Remove from heat and let cool slightly.
Once the onions have cooled, remove from pan and place on a cutting board, reserving a tablespoon or two for topping. Chop the onions and then add them to the yogurt mixture; stir until incorporated. Return to refrigerator while the bread is toasting.
Slice the baguette on an angle to form longer pieces, about an inch thick.
In a small bowl mix the butter, herbs and sea salt. Butter one side of each baguette slice.
Heat a large non-stick skillet over medium heat. Place bread slices in skillet, buttered side down and toast for 2-3 minutes until golden brown. Repeat with until all baguette slices are toasted.
When ready to serve, top dip with reserved caramelized onions.
Recipe NotesWhile this dip can be served right away, I typically like to make it either the night before or early in the morning to really give the flavors time to meld. If doing so, wait to toast the bread until right before serving.