My brother-in-law made this dip over the holidays. It was for a party he was going to and we were only allowed a taste. Good thing as it was so good, I am sure we would have finished off the bowl. I have always been a lover of onion dip but this recipe for caramelized onion dip is sinfully delicious.
I have not been able to shake that flavor memory from my taste
It may sound like a lot of onion when you read the recipe; trust me. The onions will fill the pan to the top almost but once caramelized there will be very little (see the photo). Keep stirring to prevent burning as well. Lower heat is your best friend, take the time for an even caramelize. Do not go low fat with this recipe by using yogurt or mayo or nonfat cream cheese and sour cream. Go for it. It is a treat. Plus, the recipe does not hold up with no fat!
The chip. I thought about being all healthy and serving carrot sticks. HA! Come on friends stop trying to trick yourself, a dip is supposed to be fun
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Caramelized Onion Dip
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 pounds yellow onions
1 small garlic clove
2 tablespoons of water, red or white wine or beer
1 cup sour cream
1 cup cream cheese, room temperature
2 tablespoons parsley
1 1/2 teaspoons Worcestershire sauce
Peel the onion, then cut in half and thinly slice.
Place a deep sautée pan on the stove over medium heat. Add the olive oil and butter.
Add the onions to the sauté pan, stir and cook over medium-low heat until golden and caramelized. This took about 40 minutes. Stir often to prevent burning or sticking.
Add the water, wine or beer to the pan to deglaze the pan. Microplane or finely mince the garlic and stir into the onion mixture. Stir and cook for 2 minutes.
Remove from the stove and let cool.
In a medium sized bowl place the cream cheese and beat until smooth with a hand mixer. You can also use a stand mixer. Add the sour cream and continue mixing together until smooth.
Chop the onions, then mix in with the cream cheese/sour cream mixture. Stir in the Worcestershire sauce and season to taste with salt and pepper.
Stir in the parsley.
Let sit in the refrigerator at least two hours, preferably overnight.