Caramelized Onion Dip

published Apr 1, 2020
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Caramelized Onion Dip

This big-batch dip is the perfect way to put a bag of onions to work. Serve with chips, veggies, or toasted bread.

Serves8

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hand dipping chip into a bowl of caramelized onion dip
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Caramelized onions know how to make themselves popular. Whether mixed into risotto, added to pasta, or gracing our breakfast tables by way of a flaky tart, the sweet and savory strands are at home in so many of our favorite dishes.

For the caramelized-onion obsessed, however, there’s one dish that reigns supreme. And that’s this big-batch caramelized onion dip, made with three pounds of onions cooked down to deep golden perfection. Here, onions aren’t just a topping — they’re the star.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Go Ahead, Eat Dip for Dinner

Since we’re not currently gathering in large groups, you may be wondering what to do with a big batch of dip right now. (In full transparency, we developed this recipe with March Madness in mind).

But with restaurants closed and more cooking to be done, it’s actually the perfect time to eat dip for dinner. Give yourself a break from more elaborate meals and whip up this easy dip instead — trust me, I don’t think your housemates will complain. It only takes five ingredients to make (four, if you omit the optional sugar, which speeds up the caramelization but is by no means necessary), and it’s the perfect way to put that bag of onions you stocked up on to work.

I recommend serving it as part of a snack board, complete with any veggies you need to use up and whatever assortment of bread, chips, or crackers you’ve got in the pantry.

Caramelized Onion Dip

This big-batch dip is the perfect way to put a bag of onions to work. Serve with chips, veggies, or toasted bread.

Serves 8

Nutritional Info

Ingredients

  • 3 pounds

    yellow onions

  • 1 bunch

    fresh parsley

  • 1 (32-ounce) box

    vegetable or chicken broth

  • 2 tablespoons

    granulated sugar, optional

  • 1 (16-ounce) container

    sour cream (about 2 cups)

Instructions

  1. Thinly slice 2 pounds yellow onions and place in a wide, shallow pot. Tie up 1 bunch parsley with kitchen string, and add the parsley and 1 box broth to the onions. Cook on high heat, stirring occasionally, until the broth is nearly evaporated, 15 to 20 minutes.

  2. Remove and discard the parsley. Add 2 tablespoons granulated sugar to the onions, if using, and continue to cook over high heat until golden-brown in color, 5 to 10 minutes. Transfer to a bowl. Add 16 ounces sour cream and stir to combine.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk