Caramelized Onion Dip
Slow-cooked onions bring deep, savory sweetness to this creamy party dip. Make it a few hours ahead so the flavors can settle, then serve it with chips, crackers, or crisp vegetables.
- Total time
- 60 min
- Yield
- 12 servings, about 1/4 cup each
- Difficulty
- Easy
Prep 15mCook 45mAmericanAppetizers
Caramelized onion dip is the grown-up cousin of the packet-style onion dip many of us know from parties. The difference is the onions: they cook low and slow until they turn soft, golden, and naturally sweet.
This recipe uses sour cream, mayonnaise, and a little cream cheese for a dip that is creamy but still scoopable. A splash of balsamic vinegar brightens the onions and keeps the dip from tasting too heavy.
Plan on about 45 minutes for the onions. Most of that time is hands-off stirring, and the dip can be made ahead, which makes it useful for holidays, game days, and casual snack boards.
01What you'll need
Ingredients
13 items · 12 servings, about 1/4 cup each
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions, about 1 1/2 pounds total, thinly sliced
- 3/4 teaspoon fine sea salt, divided
- 1 teaspoon packed light brown sugar
- 2 teaspoons balsamic vinegar
- 4 ounces cream cheese, softened
- 1 cup full-fat sour cream
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh chives, plus more for serving
02How to make it
Step-by-step
1. Slice the onions
Peel the onions, cut them in half from root to tip, and slice them thinly. Try to keep the slices similar in size so they cook evenly.
2. Warm the fat
Set a large skillet over medium heat. Add the butter and olive oil. When the butter melts and starts to foam lightly, add the sliced onions and 1/2 teaspoon of the salt.
3. Cook the onions slowly
Stir the onions to coat them in the butter and oil. Cook for 10 minutes, then reduce the heat to medium-low. Keep cooking, stirring every few minutes, until the onions are very soft and golden brown, 30 to 35 minutes more. If they brown too fast or stick, lower the heat and add 1 tablespoon of water.
4. Season and deglaze
Stir in the brown sugar and balsamic vinegar. Scrape the bottom of the pan with a wooden spoon to lift up the browned bits. Cook for 2 to 3 minutes, until the vinegar mostly evaporates and the onions look glossy.
5. Cool the onions
Transfer the onions to a cutting board or plate and let them cool for at least 10 minutes. If the pieces are long, roughly chop them so the dip is easier to scoop.
6. Mix the creamy base
In a medium bowl, stir the softened cream cheese until smooth. Add the sour cream, mayonnaise, Dijon mustard, garlic powder, black pepper, and the remaining 1/4 teaspoon salt. Mix until creamy and well combined.
7. Fold in the onions
Add the cooled caramelized onions and chopped chives to the bowl. Fold, which means gently stir from the bottom up, until the onions are evenly mixed through the dip.
8. Chill and serve
Cover and refrigerate for at least 1 hour before serving. Taste and adjust with a pinch of salt or a little more pepper if needed. Serve chilled or cool-room-temperature with potato chips, crackers, pretzels, or fresh vegetables.
03From our kitchen
Cook's tips
- Make-ahead: This dip tastes even better after 4 to 24 hours in the fridge. The onions have time to season the creamy base.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving, as a little liquid may separate.
- Do not rush the onions: High heat can burn the onion edges before the centers soften. Medium-low heat gives you sweet, jammy onions instead of bitter ones.
- Cream cheese swap: For a lighter texture, replace the cream cheese with extra sour cream. The dip will be softer but still tasty.
- Mayonnaise swap: Greek yogurt can replace half or all of the mayonnaise for a tangier dip. Use whole-milk Greek yogurt for the creamiest result.
- Gluten-free note: The dip ingredients are naturally gluten-free, but check labels on Dijon mustard, mayonnaise, and any chips or crackers if cooking for someone with celiac disease.
Cook's note
Nutrition is calculated per 1/12 of the dip, about 1/4 cup, and does not include chips, crackers, bread, or vegetables for serving.
04Frequently asked
Questions & answers
Can I use red onions instead of yellow onions?
Yes. Red onions will make a slightly sweeter dip with a darker color. Yellow onions give a classic savory flavor, but both work well.
Can I make caramelized onion dip without cream cheese?
Yes. Replace the cream cheese with 1/2 cup more sour cream or Greek yogurt. The dip will be looser, so chill it well before serving.
Why are my onions burning instead of caramelizing?
The heat is probably too high or the pan is too dry. Lower the heat and add a tablespoon of water to loosen the browned bits. Caramelizing should be slow and steady, not fast frying.
Can I freeze caramelized onion dip?
Freezing is not recommended after the dairy is mixed in because sour cream and mayonnaise can separate. You can freeze the cooked caramelized onions for up to 2 months, thaw them, and then mix the dip fresh.
How long can this dip sit out at a party?
For food safety, keep it out for no more than 2 hours at room temperature. If the room is very warm, shorten that time to about 1 hour.
05Per serving
Nutrition facts
Nutrition Facts
12 servings, about 1/4 cup each
Amount per serving
% Daily Value*
- Total Fat17 g
- 22%
- Saturated Fat6 g
- 30%
- Cholesterol31 mg
- 10%
- Sodium252 mg
- 11%
- Total Carbohydrate7 g
- 3%
- Dietary Fiber1 g
- 4%
- Total Sugars4 g
- Protein2 g
- 4%
- Vitamin D0.1 mcg
- 1%
- Calcium45 mg
- 3%
- Iron0.2 mg
- 1%
- Potassium128 mg
- 3%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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