📝 About This Recipe
Forget the store-bought packets; this is the sophisticated, soul-warming evolution of the classic American party staple. We start by deeply caramelizing yellow onions in butter and sherry until they reach a jam-like consistency, then fold them into a velvety base of high-quality sour cream and tangy cream cheese. It is a masterclass in patience and flavor balance, offering a rich, umami-packed experience that redefines what a chip dip can be.
🥗 Ingredients
The Onion Base
- 3 large Yellow Onions (finely diced, about 4-5 cups raw)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Olive Oil (to prevent butter from burning)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Granulated Sugar (to assist with caramelization)
- 2 tablespoons Dry Sherry (or dry white wine for deglazing)
The Creamy Mixture
- 16 ounces Sour Cream (full-fat for best texture)
- 4 ounces Cream Cheese (softened to room temperature)
- 1/4 cup Mayonnaise (adds a silky mouthfeel)
- 1 teaspoon Worcestershire Sauce (for deep umami notes)
- 1/2 teaspoon Garlic Powder (for subtle background heat)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Fresh Thyme (leaves only, finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by prepping your onions. Peel and dice them into uniform 1/4-inch pieces to ensure even cooking and a perfect texture in the final dip.
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2
In a large, heavy-bottomed skillet or Dutch oven, melt the butter and olive oil over medium heat until the butter begins to foam.
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3
Add the diced onions to the skillet. Stir to coat them thoroughly in the fat, then sprinkle with the kosher salt and sugar.
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4
Reduce the heat to medium-low. Cook the onions slowly, stirring every 5 minutes. You want them to soften and turn translucent before they begin to brown.
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5
Continue cooking for 40-50 minutes. If the onions start to stick or burn, add a teaspoon of water and turn the heat down slightly. They should eventually turn a deep, rich mahogany color.
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6
Once the onions are jammy and dark brown, pour in the dry sherry. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pan.
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7
Remove the skillet from the heat and allow the onions to cool completely. This is crucial—adding hot onions to the dairy base will cause it to break and become oily.
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8
In a medium mixing bowl, beat the softened cream cheese until smooth. Gradually whisk in the sour cream and mayonnaise until the mixture is uniform and lump-free.
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9
Fold in the Worcestershire sauce, garlic powder, fresh thyme, and cracked black pepper.
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10
Add the cooled caramelized onions and the fresh chives to the creamy base. Fold gently with a spatula until the onions are evenly distributed.
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11
Taste the dip and adjust the seasoning with additional salt or pepper if necessary.
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12
Transfer the dip to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours. This allows the flavors to meld and the texture to firm up.
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13
Before serving, give the dip a quick stir and garnish with a few extra chopped chives for a pop of color.
💡 Chef's Tips
Low and slow is the secret; rushing the onions on high heat will make them bitter rather than sweet. Always use full-fat dairy products for the best mouthfeel; low-fat versions tend to be watery and lack the necessary richness. If the dip feels too thick after chilling, stir in a tablespoon of heavy cream or milk to loosen it up. For an extra layer of flavor, try substituting the yellow onions with Vidalia or Walla Walla sweets when in season. Make this a day in advance! The flavor improves significantly after 24 hours in the refrigerator.
🍽️ Serving Suggestions
Classic thick-cut, kettle-cooked potato chips with plenty of sea salt. Crispy crudités such as chilled Persian cucumbers, radishes, and heirloom carrots. Toasted baguette slices or sourdough crostini rubbed with a clove of raw garlic. A crisp glass of Chardonnay or a dry hard cider to cut through the richness. Warm soft pretzel bites for a comforting, pub-style snack experience.