Caramelized Onion Dip with Sweet Vidalia Onions
This homemade caramelized onion dip combines sweet Vidalia onions with sour cream and mayonnaise into a rich, creamy appetizer that's perfect for holidays, game days, parties, and family gatherings. Made with real caramelized onions instead of onion soup mix, it's easy to prepare ahead and tastes even better after chilling.
Servings: 8
Calories: 253kcal
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large Vidalia or sweet onions
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup sour cream
- ¾ cup mayonnaise
- ½ teaspoon garlic powder
- 3 tablespoons fresh chives (Optional) chopped, divided
- ½ teaspoon onion powder
- ¼ teaspoon Worcestershire sauce
Instructions
- Cook the onions low and slow. Finely chop the onions and cook over medium-low heat for about 25–35 minutes, stirring often, until they turn deep golden brown and jammy.
- Season the onions with salt and pepper. Continue cooking for a few more minutes.
- Reserve about two tablespoons of the caramelized onions for garnish. Let the remaining onions cool.
- Combine the sour cream and mayo in a large bowl. Mix until smooth.
- Stir in the garlic powder, Worcestershire sauce, onion powder, and 2 tablespoons of chives into the sour cream mixture. Fold in the caramelized onions.
- Transfer to a serving bowl, cover it, and chill in the fridge for at least an hour.
- Garnish with the reserved caramelized onions and the remaining one tablespoon of chives before serving. Waffle potato chips are a classic pairing, but toasted baguette slices, or any sturdy crackers, are also delicious.
Notes
Southern shortcut: If you keep a jar of bacon drippings in the refrigerator as I do, try using a tablespoon or two in place of some of the butter when caramelizing the onions. It adds a subtle smoky richness that's especially delicious with sweet Vidalia onions.
Onion peeling hack: If you are having trouble peeling your onions, cut them in half lengthwise and soak the halves in warm water for a few minutes. Drain, and the peel should come off more easily.
My test kitchen lesson: Don't crowd the onions. I doubled the onions one time and used a skillet that was too small. The onions eventually caramelized, but they spent the first part of the cook time steaming and took much longer to reach that deep golden-brown stage. A larger skillet makes all the difference.
For a smoother dip, use a food processor. If you have picky eaters or prefer a creamier texture, pulse the cooled caramelized onions a few times before stirring them into the dip. You'll still get all the sweet onion flavor without any noticeable onion pieces.
Don’t rush the onions. Low heat = caramelization, not burnt bits.
Cool onions before mixing. Warm onions and dairy don't mix.
Deglaze if sticking. A splash of water, broth, or even white wine works.
Make extra onions and freeze them! If you are going to cook two onions, you might as well add a few more for other dishes and freeze the extra. They freeze beautifully for up to 3 months. (Use them in soups, burgers, quiches, casseroles, everything!) I used my extra to make a delicious onion tart and onion compound butter. Recipes coming soon)
Nutrition
Calories: 253kcal | Carbohydrates: 4g | Protein: 1g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 459mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 0.2mg
