📝 About This Recipe
Forget the store-bought packets; this is a sophisticated, deeply flavorful homage to the classic American steakhouse appetizer. By slowly caramelizing yellow onions until they reach a jam-like consistency and folding them into a velvety blend of crème fraîche and high-quality mayonnaise, we create a dip with unparalleled depth. A hint of sherry vinegar and fresh thyme elevates the earthy sweetness, making this the undisputed star of any gathering.
🥗 Ingredients
The Onion Base
- 3 large Yellow Onions (about 2 lbs, finely diced)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
- 1 teaspoon Kosher Salt (to help draw out moisture)
- 1/2 teaspoon Granulated Sugar (to assist with browning)
- 1 teaspoon Fresh Thyme (leaves only, finely minced)
- 1 tablespoon Dry Sherry or Sherry Vinegar (to deglaze the pan)
The Creamy Foundation
- 16 ounces Sour Cream (full-fat is essential for texture)
- 1/2 cup Crème Fraîche (adds a sophisticated tang and richness)
- 1/4 cup Mayonnaise (use a high-quality brand like Hellmann's or Duke's)
- 1/2 teaspoon Garlic Powder (for a subtle savory backbone)
- 1 teaspoon Worcestershire Sauce (for umami depth)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 pinch Flaky Sea Salt (such as Maldon, for finishing)
👨🍳 Instructions
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1
Begin by prepping your onions. Peel and finely dice the yellow onions into uniform 1/4-inch pieces to ensure even caramelization.
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2
In a large heavy-bottomed skillet or Dutch oven, melt the butter with the olive oil over medium-low heat until the butter is foaming.
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3
Add the diced onions to the skillet. Sprinkle with the kosher salt and sugar. Stir well to coat every piece of onion in the fat.
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4
Cook the onions over medium-low heat, stirring every 5-8 minutes. You want them to soften and slowly turn a deep, golden mahogany brown. This process should take 45-55 minutes; do not rush it with high heat or the onions will become bitter.
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5
If the onions begin to stick or the pan looks too dark, add a tablespoon of water and scrape the bottom (the 'fond') to incorporate that flavor back into the onions.
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6
About 5 minutes before the onions are finished, stir in the minced fresh thyme. This allows the herb to bloom in the residual fat.
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7
Deglaze the pan with the sherry or sherry vinegar, scraping up all the brown bits from the bottom. Cook for 1-2 minutes until the liquid has evaporated. Remove from heat and let the onions cool completely to room temperature.
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8
In a medium mixing bowl, whisk together the sour cream, crème fraîche, mayonnaise, garlic powder, Worcestershire sauce, and black pepper until perfectly smooth.
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9
Once the caramelized onions are cool, fold them into the creamy mixture using a rubber spatula. Ensure the onions are evenly distributed throughout the dip.
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10
Taste the dip. Depending on the sweetness of your onions, you may want an extra pinch of salt or a crack of black pepper.
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11
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, though overnight is best. This allows the flavors to meld and the onions to infuse the cream.
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12
Before serving, give the dip a gentle stir. Transfer to a decorative serving bowl and garnish generously with snipped chives and a pinch of flaky sea salt.
💡 Chef's Tips
Patience is the secret ingredient; true caramelization takes time, so don't try to speed up the onions or they will burn rather than sweeten. Always cool the onions completely before mixing with the dairy, otherwise, the sour cream will break and become watery. For an even deeper flavor, try using a mix of yellow onions and shallots. If the dip feels too thick after chilling, stir in a teaspoon of milk or heavy cream to reach your desired consistency. Avoid using 'light' or 'low-fat' dairy products as they lack the stability and mouthfeel required for a professional-grade dip.
🍽️ Serving Suggestions
Serve with thick-cut, kettle-cooked potato chips for the ultimate crunch contrast. Pair with a crisp, chilled glass of Chardonnay or a dry sparkling wine to cut through the richness. Accompany with a platter of fresh crudités like radishes, cucumber spears, and blanched snap peas. Slather a dollop onto a warm roast beef sandwich or a gourmet burger for an incredible flavor boost. Serve alongside toasted baguette slices or warm soft pretzel bites.