Caramelized Onion Dip

Caramelized Onion Dip Recipe

This has been at the top of my list for nearly a year, a barely legible scratch of pencil on a half-sheet of printer paper: make onion dip. In my mind the task was straight-forward - do an onion dip make-over, a version that doesn't require ripping open a packet of soup mix. As a kid my grandma would often whip up bowl of onion dip before we would visit her house. She would serve it alongside a bowl of corn chips, and I suppose this is where my taste for it developed. I decided to do a grown-up version here by using lots of deeply caramelized onions along with a Greek yogurt and sour cream base. I used dehydrated onions to give my dip that signature onion dip flavor, and to counter-balance the sweetness of the caramelized onions.

Onion Dip Recipe

I can also imagine cutting back on the dairy (and bumping up the protein content), by pureeing some silken organic tofu in place of 1/3 to 1/2 of the sour cream/yogurt (before adding the onions). I didn't test this, but I'm almost sure it would be good.

Caramelized Onion Dip Recipe

If you have a hard time finding onion powder (not the same as onion salt), feel free to use crushed dehydrated onion flakes. Just add to taste.

2 tablespoons extra virgin olive oil
2 large yellow onions (about 1 1/2 pounds), finely chopped
3/4 cup sour cream (low-fat is fine if you like)
3/4 cup Greek yogurt (low-fat is fine if you like)
3 teaspoons dehydrated onion powder/granulates (salt-free, natural)
very scant 1/2 teaspoon salt

In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes (see photo). Set aside and let cool.

In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. I think this dip is best at room temperature.

Makes about 2 cups.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

wow!! i can imagine the taste... yummm!!!!!!

sonal

I make a similar dip, but I include a roasted bulb of garlic as well. So much better than the soup mix dip!

this came across my google reader this morning. and i literally stopped what i was doing and went to the grocery store. i used fat free greek yogurt and fat free sour cream. it's fantastic. totally amazingly delicious. thanks for this post!!

Jess

Thanks for taking on some of these old standards and updating them with a healthy twist...particularly at this time of the year when I remember so many mid-western family potlucks that brought out this style of dish!!! Comfort food that is also brain food is wonderful!

Rhonda

This looks delicious. Carmelized onions are a favorite of mine, and I really like the use of Greek yogurt here.

This looks delicious. Carmelized onions are a favorite of mine, and I really like the use of Greek yogurt here.

Just gorgeous. This will make a perfect dish to bring to a party or family holidays. Do you recommend serving with the same corn chips your grandma did? Or do you have some fabulous gourmet toasts in mind? HS; I might use this cracker recipe and do different shapes.

This looks so awesome, even at 10 AM in the morning! I think this will be part of my Redskins watching food tonight (assuming that they play well enough not to ruin my appetite)!

I'm thinking that this would be a great accompaniment to latkes.

Knitter

I expect you could also puree low-fat cottage cheese instead of some of the sour cream, or substitute low-fat fromage frais. It does look incredibly good!

Mrs Redboots

Wow. This looks really good. I always loved onion dip, but didn't want to bring the packet stuff into my home. We have some parties coming up, and this just might make the cut. -JJ

Yummy! This will go on my to do list as well!

Caramelized onions are divine. And thanks to you it is one of my favorite flavors, especially in the spinach-mushroom quiche featured a while ago. Since I throw extra spice into everything, I'm wondering how a garam masala infused version would taste.

shila

Delish! I have a very similar recipe I love from a book by Rick Rodger's called Dip It! It uses mayo instead of the greek yoghurt. I imagine homemade mayonnaise would be divine. I serve mine garnished with fresh chopped chives & potato chips to dip :>)

i've been thinking on a way to make a more natural version of the popular savory onion dip for over a year... i can't wait to give this a try, thanks!

hoodab

I just caramelized my very first onions today for some winter greens...I'm excited to branch out! Bring it on, baby! Onion dip, Brussels sprouts, I'm a caramelizing machine! ;) Anyway...great idea for holiday entertaining. Thanks!

I like that you used both dired onion and carmelized onions. It's a great balance together.

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