Caramelized Onion Dip

Onion dip is such a quick and easy appetizer, and it’s such a crowd-pleaser. This old-school dip has been around since the 1950s using onion soup packets. Most people think you need French onion soup packets or salty powders, but it’s so much better with real onions.

Homemade onion dip with caramelized onions – Flavor Field Guide recipe by Chef Richard Hattaway

The key to this dip is the slow caramelization of the onions. You can make an onion dip with any red, white, or yellow onion. My favorite onions to use are sweet onions, and the most common types you’ll find are Walla Walla sweets and Vidalia onions. These two varietals will have a higher moisture content than your standard Spanish yellow and should also have less bite. If you’re using Vidalia or Walla Walla sweets, the cooking time might take longer to get the caramelization you want because you first have to cook off a little more liquid.

This recipe can be made well before any get-together you’re hosting. Although this recipe can be enjoyed right away, the longer it sits, the better it gets. In the restaurant, we serve this with our homemade kettle-cooked potato chips, but you can use your favorite kettle-cooked or ruffled potato chips. It’s also a great option to serve along with crudite.

Main Ingredients

Onions: Almost all onions will work. Red, white, sweet, shallots, and scallions… will all produce a flavorful dip that speaks to the type of onion you picked. Red onions will dye the sour cream slightly pink. Shallots will do the same, but they will also give you the slight garlic flavor they are known for. White and yellow onions will be the “truest” onion flavor. Scallions will provide you with a fresh, slightly grassy taste. Pick the onion based on your desired end result.

Sour Cream: You can use light sour cream, but I prefer full-fat sour cream for this onion dip or I’ll make it with home made creme fraiche. Using our creme fraiche recipe will make the result a little creamier and less tangy. When I make it with creme fraiche, I add two tablespoons of butter when cooking my onions to tighten up the dip when it’s chilled.

Shallot: The shallot provides a sharper, slightly garlicky flavor that gives this recipe depth. Sweet onions are much milder than other onions, and the shallot adds more onion flavor while keeping the sweetness of the Walla Walla’s.

Chives: Chives not only add a beautiful color contrast but also a fresh, grassy note that brightens the whole experience.

White Pepper: I prefer white pepper to black pepper due to its more complex flavor and a little bit of “funkiness” it provides. You could use black pepper if you like.