Over the holiday season, I find myself eating way more chips and dip than is healthy. The fault is mostly mine since I’m the one who makes this fantastic and addictive caramelized onion dip.
Caramelizing onions changes their flavor — they become mellow and sweet. The amount of heat you use informs the speed of this dish (and the attention required — higher heat requires much more stirring to prevent burning!). I like to cook my onions low and slow while I’m preparing other dishes.
The amount of onion in this recipe seems insane, but they will cook down considerably.
Caramelized Onion Dip
By April 26, 2013Published:
- Yield: approximately 2 cups
- Prep: 10 mins
- Cook: 60 mins
- Ready In: 1 hr 10 mins
This gluten-free version of the party favorite is easy and delicious. And, of course, taste testing with chips is part of your job as head chef!
- 2 tablespoons olive oil
- 4 cups onions finely chopped, about 3 large onions
- 1 1/2 cups sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon kosher salt or more to taste
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon gluten-free soy sauce optional
- 1 teaspoon Worcestershire sauce
- Heat the olive oil in a large, heavy skillet or Dutch oven. Add the onions and cook until they start to turn golden brown (about ten minutes over medium-high heat).
- Lower the heat, and cook gently, stirring occasionally, until the onions are caramelized. As noted above, the higher the heat, the more attention you need to pay to your onions! You want the final product to be a rich, deep brown…but not burned!
- Remove the onions from the heat and let cool.
- In a medium mixing bowl, add the sour cream, mayonnaise, salt, pepper, soy sauce if using, and Worcestershire sauce, and mix well. Mix in the cooled onions. Taste and adjust the seasonings (use your favorite chips for this taste test!).
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