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Caramelized Onion dip in a small crock.
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Caramelized Onion Dip Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: Caramelized Onion Dip, Homemade Onion Dip, sweet onion dip
Servings: 10 people
Calories: 247cal
Author: Amy
Cost: $5

Equipment

  • large skillet
  • wooden spoon
  • slicing knife
  • Cutting board

Ingredients

  • 2 medium white onions sliced thinly. You can use Vidalia or yellow onion as well.
  • 16 ounces sour cream
  • 3/4 cup mayonnaise
  • 2 tablespoons light brown sugar
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons butter unsalted

Instructions

  • On a cutting board, trim the root end, and tip of the onion off. Half each onion and remove the thick, papery outer skin layer. Thinly slice each half from top to bottom. My onions were about 1/4" thick- you can go thinner. I love onions so mine were on the thicker side.
  • Add 2 tablespoons of butter to a large skillet and melt it over low heat.
  • Add onion slices into the pan, and mix to coat with butter.
  • Over low heat, cook the onions with a cover, stirring every 5 minutes. They will start to break down and get soft, translucent, and take on a nice deep coloring as they cook. Once they have cooked for 15 minutes, add the salt, sugar, and vinegar to the pan. Cook onions for an additional 15 minutes. Note: These are lightly caramelized, if you want a deeper amber colored onion, caramelize for the full 45 minutes over low heat. For this recipe, they will be golden colored, and soft in texture at the 30-minute mark.
  • Allow onions to fully cool in the pan before adding them to the cold ingredients.
  • In a large mixing bowl, add cooled onions to the sour cream, and mayonnaise. Sprinkle with garlic powder, and black pepper. Stir to combine dip fully.
  • Cover the bowl with plastic wrap and chill dip for at least 4 hours, or up to 24 hours to allow the flavors to meld. Serve with thick potato chips. This is a chunky dip so ruffled chips work best. Sprinkle with chopped parsley for garnish *optional.

Notes

Nutritional values may vary and are meant to be a guide.
This dip tastes best if consumed within 3 days. Store any and all leftovers in an airtight container in the refrigerator. 

Nutrition

Serving: 1portion | Calories: 247cal | Carbohydrates: 7g | Protein: 2g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 224mg | Potassium: 111mg | Fiber: 1g | Sugar: 6g | Vitamin A: 363IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg