Caramelized Onion Dip Recipe
By
Kate Ramos
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We’ve updated classic onion dip by swapping the pack of dehydrated Lipton soup mix for real caramelized onions and goat cheese—but the sweet, salty, tangy flavors that you remember are all there. Reminisce with a bag of potato chips.
Game plan: The dip can be made up to 2 days in advance and refrigerated in a covered container; stir briefly before serving.
TThis recipe was featured as part of our story on summer dips, as well as our Family-Friendly Party Done Right and Tailgating Recipes photo galleries.
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium yellow onion, medium dice (about 2 cups)
- 1 medium garlic clove, finely chopped
- 1 cup sour cream
- 4 ounces fresh chèvre (goat cheese)
- 1/4 cup finely chopped fresh chives
INSTRUCTIONS
- Heat oil in a medium frying pan over medium-low heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook, stirring occasionally, until vegetables are caramelized and brown, about 20 minutes. Remove from heat and let cool slightly.
- Combine sour cream, chèvre, and chives in the bowl of a food processor fitted with a blade attachment, add onion mixture, and pulse until combined, about 10 pulses. Taste and add salt and freshly ground black pepper as desired, then pulse a few more times to mix in seasoning.
- Transfer to a serving bowl, cover, and refrigerate until chilled, about 1 hour. Serve with potato chips or crudités.
I dunno... I'm usually all about using fresh, quality ingredients. I love recipes that deconstruct a classic made with shortcuts and convenience foods, and do it all the harder, better, from-scratch way. But after buying some very spendy artisanal goat cheese, and spending 45 minutes (not 20, that's just not long enough) caramelizing the onions...I ended up thinking, the Lipton Onion Soup version just tastes better than this.
This looks delicious, and it's gluten-free, which is important to me!
I made this for my bf and did not anticipate liking it as much as I did! The taste is incredible and pairing it with a strong 'red' beer like the Trois Mousketaires Rousse was delicious
Forgot to mention - I used Greek yogurt as a substitute for the sour cream - fraction of the fat :)
To get good carmelized onions fast - don't use salt until the end. Salt draws the moisture out of the onions making them steam more than brown. Also, use the largest sautee pan you have - more surface area the better... This recipe is bomb! Try it!
I have no idea how to get a good caramelize in just 20 minutes. It took a full hour; I notice that the recipe at BigGirlPhoebz' link calls for an hour to caramelize nicely. I also added the garlic near the end. Perhaps the 20-minute suggestion was to avoid the overly-sweet flavor some have mentioned; however, that's not a caramelized onion... Honestly, using a food processor to mix this seems unnecessary to me. I mixed half the goat cheese and half the sour cream in a blender (don't own a food processor) and then mixed the rest of the sour cream and crumbled chevre with it and the onions, in a bowl with a spoon. All that aside, it's a delicious dip! Light-years away from just getting a mix and calling it "home made."
looks good but lipton onion soup mix just always reminds me of great memories, yes, it's too salty but it's worth to go down memory lane.
I just made this yesterday and it tastes really good! Suggestion though. If you are making this for a party of a lot of people, you may want to double the recipe. In which case, you may be a little expensive. The goat cheese I found for nearly 5 bucks for 4oz. Which seems average. But I recommend this to all chip dip lovers! Enjoy!
love the idea of adding goat cheese! We've been really into making retro onion dips lately. This one has caramelized leeks in it as well and was super sweet and delicious! http://www.biggirlssmallkitchen.com/2009/10/cooking-for-others-retro-birthday.html
I'll stick with the onion soup mix.
Wow! This dip is good!!!
This delicious recipe was a big hit at the office b-day party. It was sweeter than I expected (re: Chandler84’s comment above). Not as “tangy” as I wanted, but good overall.
great idea !! and I can control the salt !!! should also work well with yogurt and/or feta chesse.. I use cucumber slices not chips.. ..tastes better and is good for you .
I think Barefoot Contessa's recipe is bettern but this is good as well - folloed recipe exactly. A touch of garlic would of been welcomed.
I just tried this for a Stanley Cup party. It went over extremely well with regular salted kettle chips. I left out the chives out of necessity and wasn't disappointed at all. Don't overcook the onions or it'll end up too sweet. Stop a little early while they're still savory and everything will be great. I highly recommend it if you're jonesin' for an onion dip. It was distinctly onion flavoured, without being completely overwhelming like the premade Ruffles stuff.
I made this last night, almost exactly according to the recipe (except I left out the chives because I forgot them) and it was pretty delicious. I would definitely add the chives next time, and maybe a little lemon zest or something to counteract the sweetness of the onions, because the dip was just a little too sweet.
Made it last night. I subbed cream cheese and greek yogurt(2%). It had a nice flavor, I might try it again w/ the ingredients called for. I think I should have cooled the onions completely, I think the yogurt would have held it's texture better if it hadn't gotten warm. I ate it w/ baby carrots, I've never understood dipping potato chips.
Great recipe, although I think I'm going to try it with the garlic added to just get tan, after the onions are well browned. Looking forward to trying this.
The Laura Schudder's Ranch Dip is an easy crowd pleaser at the office. Though, when i'm making a dip for myself at home, I want to avoid using those packet mixes. This onion dip, and the cobb salad dips are things I'm going to try right away! Thanks!