I think most people have fond memories of the French onion dip made from a packet. It is a staple at most Super Bowl parties and potlucks. It is consistently tasty, especially if you have very limited time to whip something up. This caramelized onion dip takes extra time but not much effort and is far superior to the packet stuff.
I absolutely adore caramelized onions. They are so versatile and add a ton of flavor with not many calories. Try putting them on a grilled cheese or on a homemade pizza. I put them to good use in this Caramelized Onion, Fontina, and Prosciutto Flatbread.
Caramelized onions are the star of this dip. Admittedly, you do need to set aside some time to get the onions perfectly golden, but once they are in the pan you can pretty much ignore them aside from the occasional stir.
You should know that this dip is also good as a spread on a sandwich. Just saying.
The Perfect Pairing for Caramelized Onion Dip is the good ol’ Ruffles Potato Chip. Some things never change.
Caramelized Onion Dip
Lindsay at Perfecting the Pairing
· 2 Tb butter
· 2 sweet onions, thinly sliced
· 1 Tb sugar
· 1 cup light sour cream
· ½ cup buttermilk
· 1 Tb Worcestershire sauce
· ¾ tsp salt, more to taste
· 1 dash cayenne pepper
Melt the butter in a large sauté pan over medium-low heat. Add the sliced onions and the sugar to the pan. Sauté the onions until they start to turn brown. Reduce heat to low and continue to cook until the onions are caramelized and golden brown, this usually takes about 45 minutes.
Allow the onions to cool. Set aside a small amount of the onions to garnish the top of the dip.
In the bowl of a food processor combine the onions, sour cream, buttermilk, Worcestershire sauce, salt, and cayenne. Process until fully combined, scraping down the sides. Taste for seasoning and adjust the salt and cayenne. Refrigerate until ready to serve.