One of our very favorite dips is French Onion; I’m not ashamed to admit I’ve used the little packet of soup mix to make it. I may never do that again, though. In the run up to the big game…the Super Bowl, I decided to come up with a homemade Caramelized Onion Dip recipe. It is the game-winning touchdown, folks! It’s easy, it’s ready in about 40 minutes and it’s, oh, so worth the time.
I have been seeing quite a few folks post a recipe for Fried Onion Dip and I was intrigued. One of the steps for that dip was to clarify the butter. Clarifying butter is a simple process of heating the butter and removing the milk solids and water (the white foam that surfaces). By having the milk solids removed, you are able to get the remaining butterfat to a higher temperature (smoke point) without any burning. Hence, the fried onions.
The difference in frying the onions and in caramelizing the onions is, using a low/slow method of cooking them (caramelizing), the natural sweetness of the onions remains intact. The caramelization process only takes about 30-35 minutes, and like I said, I think it’s worth the time.
I’m sure it seems like I’ve used a lot of onions. What? Four cups? Well, it’s just two onions and they really cook down a lot; the end result is just a bit over two cups of dip. So, don’t panic.
Now, are you ready for a secret ingredient? Balsamic Vinegar! I was shooting photos for a local cooking class last year and the instructor added a drizzle of balsamic vinegar to some caramelized onions. Genius! The balsamic vinegar adds both a hint of sweet (that enhances the already sweet caramelized onion) as well as a deep, rich, savory flavor. So, I added some to this recipe. To punch up the savory flavors, I also added a bit of Worcestershire sauce.
The rest is typical of a fabulous onion dip: a combination of sour cream and cream cheese. You cannot go wrong with this Caramelized Onion Dip for your Super Bowl snacking, or for any time; your friends and family will be sure to nominate you for Most Valuable Player!
Give it a try!
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 2 medium onions, sliced thin
- 1 teaspoon Kosher salt
- ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 8 ounces cream cheese, room temperature
- 1 cup sour cream
- In a large skillet, over MEDIUM-LOW heat, add the butter and the oil.
- When the butter melts completely, add the onions and stir to coat with butter.
- Start a timer for 30 minutes.
- After about 5 minutes, add the salt and pepper. Stir the mixture periodically.
- You will see the onions begin to take on a golden color; if the edges start to brown, turn down the heat.
- When the timer goes off, add the garlic, balsamic vinegar and Worcestershire sauce.
- Continue to cook for about 3 minutes.
- Remove from heat and allow to cool slightly.
- Remove the onions from the pan to a cutting board and coarsely chop.
- In a medium-sized bowl add the cream cheese, sour cream, the chopped onions and any juices remaining in the skillet.
- Stir to combine well.
- Serve at room temperature.