Caramelized Onion Dip Recipe

A grown-up remake of the onion dip I loved as a kid. This one features lots of deeply caramelized onions, sour cream and Greek yogurt.

Caramelized Onion Dip

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.

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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

Oh, YUM!!! I love onion dip with blue cornchips. The cornchips will have to wait until I go back to the States (none in Argentina), but I want this dip NOW! So much better than opening up a package, though that was pretty yummy, too. Can't wait to try this!

Evie

I love onion dip! I cringe when I think about the traditional unhealthy way I used to eat it. All that sodium and mystery ingredients in the "mix". This sounds great, I am going to try it with goat yogurt since cow's milk is a problem here. I love the idea of the caramelized onions, looks very yummy!

Kristen

OMG, Heidi, you are Awesome! I adore onion Anything but this classic holiday treat is one thing I can't even go near due to the insane amount of soidium Nitrates and Nitrites, to which I am hugely alleargic (hypertension, waekness, exhaustion followed by vomitting..no fun at all) Bless you dear one! I can't wait to try it with the Silken tofu in place of the dairy. YUM!

colorwhisperer

OH WOW! I NEED TO TRY THIS!!! THANK YOU!!

Dustin

Made it tonight, LOVED IT.

Laura Bee

I have some leftover carmelized onions from your crunchy cornbread sticks that I made on Friday and which I LOVE! This dip sounds like a perfect use. Thanks so much!

lisa from lo and behold

Nice holiday idea. I bet it would be good to dip veggies in, also. I tried a hummus recipe recently, and when served with warm pita bread and veggies, (carrots, celery, cucumbers, peppers, zucchini) it made its own little meal.

Pamela

yum, there's nothing i love more than caramelized onions. can't wait to try this!

Victoria

I love this idea--no more soup packet onion dip! This is sure to be a hit, and a nice surprise for friends and family during the holidays this year. Can I also ask about the little pot you have the dip in? What is the brand, etc?

Kim

Onion dip with dignity. Thank you.

Michelle

Oh Heidi! How you tempt me with your Staub cocottes. I love them and need them in my kitchen! Any chance we can get them in a picture next to something that will show us their size more accurately? I cannot wait to make this onion dip, but I'm home alone this weekend and fear I would eat it all up myself!

ellenelizabeth

New Seasons here in the PDX area makes a caramelized shallot dip in their deli. They season it with a bit of thyme...a highly recommended addition. Besides, we can all use more thyme during the holidays...sorry, I couldn't help it.

Candy

OH MY, heavenly!!

VeggieGirl

I just made some caramelized onion bread over the weekend, and this dip sounds perfect for my leftover onions! I've always loved this dip, but stopped making it when I changed my eating habits...Thanks for the great ideas. Hayley www.buffchickpea.com

Hayley

Tofutti makes a non-dairy sour cream that is as good as the dairy version, so that's a no-brainer for my non-dairy husband. But I'm less sure what to use for the yogurt. Would a combo of cream cheese (Tofutti's, also as good as the dairy version), perhaps "thinned" with very soft tofu or even rice or almond milk, do the trick? What is it that makes Greek yogurt different from the usual stuff?

snapdragon

I love this idea and definitely will try it! In my younger and poorer days, which are slowly reapproching, (not the younger part, just the poorer part) that is just about all I ever ate and could afford was onion dip and potato chips. That and macaroni and cheese. Thank you for re-inventing it and I will also probably use the yogurt and tofu ideas for it!

Diane Mikulovsky

Thanks so much for sharing, I love dip, but have been reluctant to make it for the same reasons you shared - ripping open a packet of dehydrated stuff. I cannot wait to try, as I get cravings. For those having a hard time finding onion pwerder. I love Penzy's as a spice source and they do carry it. www.penzys.com Thanks again

oysterculture

I love how sweet the onions get when caramelized. you inspired me to create my own food blog: thecookingroom.blogspot.com

vini

I love how sweet the onions get when caramelized. you inspired me to create my own food blog: thecookingroom.blogspot.com

vini

This sounds awesome! I've never tasted the greek-style yogurt, but a family member says its divine. A momentary diversion, if I may - To go with this dip, I backtracked through the cracker link, read through the recipe and comments, and thought...hmm - this sounds alot like pasta making; and when I make my pasta, I incorporate veggie purees into it to make up for some of the moisture. The colors are gorgeous, so why not try that with the cracker version? Spinach or tomato crackers sound fabulous, and you could use italian herbs for the tomato ones, etc. Wonder what would happen if you spritzed the tops with vinegar and pinched on some grainy sea salt? Would the 'bite' bake off? Both of these are on the top of my to-do list and the top of my to-eat list! Thank you, Heidi!

LadyBanksia

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