Description
Make a rich, savory dip from scratch using slow-cooked caramelized onions and a creamy sour cream base.
Ingredients
Scale
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon brown sugar
- 1 tablespoon balsamic vinegar
- 16 ounces full-fat sour cream, chilled
- 1/4 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Heat butter and olive oil in a large skillet over medium-low heat. Add the sliced onions, salt, and pepper.
- Cook the onions slowly, stirring occasionally, for 30 to 40 minutes until they are deep golden brown and soft. Do not rush this step; low heat develops the sweetness.
- Stir in the brown sugar and balsamic vinegar. Cook for 2 more minutes until the liquid reduces. Remove the onions from the heat and let them cool completely.
- In a medium bowl, combine the chilled sour cream, mayonnaise, Worcestershire sauce, onion powder, and garlic powder. Mix well.
- Fold the cooled caramelized onions into the sour cream mixture until evenly distributed.
- Cover the dip and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve cold with potato chips, raw vegetables, or crackers.
Notes
- For the best flavor, use high-quality, full-fat sour cream.
- You can prepare the caramelized onions up to two days ahead of time and store them in the refrigerator.
- If you prefer a smoother dip, pulse the cooled onions briefly in a food processor before mixing them into the sour cream base.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Appetizer
- Method: No Cook (after caramelizing)
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 5
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 6
- Fiber: 0.5
- Protein: 3
- Cholesterol: 45