Caramelized Onion Dip (easy recipe from scratch)

My quest for a great, homemade French onion dip recipe was long. But it bore this fantastic dip. 

For years my teenage friends and I used to go to the grocery store after school and buy sour cream, a packet of French onion soup mix (or some onion powder and garlic salt), mix it all together, and made our own French onion dip.

Now, more sophisticated dips and appetizers show up when entertaining, like my favorite sweet and spiced cocktail nuts or this eggplant hummus.

Why make homemade onion dip

• Lots of onion flavor and some zing from the caramelized onions.
• Spicy kick from the cayenne pepper.
• Super creamy.
• Easy recipe made in 30 minutes.

Ingredient list

• Onions: use yellow onions or red ones. Or even a sweeter type such as Vidalia. They all have different strengths and acid levels to start with, so they all deliver different results. They all work, but you want to find your favorite.
• Sour cream: full fat makes the richest dip, but you can use a low fat version.
• Cream cheese: regular, full fat is the best choice, the one used for cheesecakes.
• Mayonnaise: use your favorite brand.
• Chives: they add flavor and color.
• Vegetable oil: I use olive oil, but you can use others like sunflower or canola oil.
• Unsalted butter.
• Water: regular tap water is used to cover the onions. It will slowly evaporate. 
• Wine: I use white wine but you can use red and have a reddish dip. The flavor will be much more intense. Can you not use it? Absolutely! Use only water. 
• Salt: I like using kosher salt or fine sea salt. But regular table salt works just fine.
• Black pepper.
• Cayenne: a little kick and spiciness to cut the richness from the rest of the ingredients. The amount in the recipe is for medium heat, but you can add more if you're used to it.
• Milk or cream: just a few tablespoons to make the dip more fluid. Use any type you want.

What are caramelized onions?

What happens is that the onions cook for a while and they release their natural sugars. It concentrates the flavor, sweetens it naturally, and eliminates its pungency.

I use the same technique taught to me years ago by a French culinary master.

It works for any type of onion and was originally part of a recipe for Boeuf Bourguinon where pearl onions were involved. We caramelized them first before adding to the stew. 

How to caramelize onions

You can vary the color from light amber to a deep one, like caramel. That will depend on how long you cook the onions and with how much liquid. 

• Cut the onions: I cut them in fourths and then slice them (image 1). But you can chop them any other way you like, thinner or thicker. They will show more or less in this French onion dip. 
• Melt butter and oil: add the onions and season them (images 2-3). You won't sautee them, just coat them in the fat before adding the liquid. 
• Add water and white wine and let it simmer (boil very slowly) (images 4-5). 
• Let the liquid evaporate and start stirring (images 6-7). The onions will start browning because they don't have any more liquid (image 8), but the flavor will be sweeter and deeper.
• Color of the onions: for this dip, I like the onion mixture to be very soft and brown (image 9). 

Vintage Kitchen tip: don't overcook the onion to the point where they begin to disintegrate unless you want them that way. The longer you cook the onions, the more they'll soften and will eventually have more of an onion puree.

How to make this creamy dip

Combine the ingredients in a bowl and then transfer to the serving dish. It's as simple as that.

You can easily make a double batch if feeding a large crowd.

Seasonings: always start with a smaller amount than specified if you're unsure how spicy or salty you want. You can adjust and increase, but it's hard the other way around.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Salt: I add it from the beginning so they impregnate the onions. Don't oversalt it from the start. Remember, the liquid evaporates making the flavors stronger, including the saltiness.
• Spiciness: I love cayenne, but I have made it with smoked paprika and Merken (amazing smoked paprika from Chile). A few drops of Sriracha should also work.
• Milk/cream: the dip should be fluid enough for the potato chips to scoop it up comfortably, so add some extra teaspoons of liquid if needed.
• Chives: add color, crunch, and a dose of fresh onion flavor. You can also use chopped green onions, white and light green parts.
• Blender: for a very creamy appetizer dip, blend the ingredients in a regular blender or with an immersion blender (my choice). The flavor will also be fantastic. 
• Lower fat variation: use some Greek yogurt instead of cream cheese. The dip will not be as rich tasting and thinner in consistency, so omit the milk.
• Plan ahead: you can prepare the dip a day before you plan to serve it. Add the garnishes at the last minute. 

Storage

• Airtight container: this is the best way to store dips in the fridge for several days.
• Bowl tightly covered with plastic wrap: it works if refrigerating leftovers for a day or so.
• Freezing: I don't like to freeze and don't recommend it because they change in texture after being thawed. But I know some people who do.

How to serve this dip

• Plain potato chips are my first choice, always! They go so well with it (this is definitely a chip dip) and are easy to purchase, you may have one at home already. 
• Breadsticks, toasted pita triangles, corn chips, or any other similar snack you like. 
• Make an onion dip platter with the dip in the center surrounded by potato chips, breadsticks and fresh veggies such as carrot sticks. Maybe some olives in another bowl. Beer is always a good pairing.