📝 About This Recipe
This luxurious spread is a celebration of patience, transforming humble yellow onions into a jammy, mahogany-hued masterpiece. Infused with aged balsamic vinegar and fresh earthy thyme, it offers a sophisticated balance of deep sweetness and savory complexity. Perfect for elevating a simple cracker or anchoring a high-end charcuterie board, this dip is the ultimate crowd-pleaser for any gourmet gathering.
🥗 Ingredients
The Onion Base
- 3 large Yellow Onions (thinly sliced into half-moons)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
- 1 teaspoon Granulated Sugar (to assist with the Maillard reaction)
- 1/2 teaspoon Kosher Salt (plus more to taste)
Aromatics & Deglazing
- 2 teaspoons Fresh Thyme Leaves (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Balsamic Vinegar (aged or high-quality)
- 2 tablespoons Dry Sherry or White Wine (for deglazing the pan)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Creamy Component
- 8 ounces Cream Cheese (softened to room temperature)
- 1/2 cup Sour Cream (full fat for best texture)
- 1/4 cup Greek Yogurt (plain, full fat)
- 1 teaspoon Worcestershire Sauce (for umami depth)
- 2 tablespoons Chives (finely snipped for garnish)
👨🍳 Instructions
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1
Begin by prepping your onions. Slice them consistently thin to ensure they cook evenly. This is the foundation of your spread.
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2
In a large, heavy-bottomed skillet (cast iron or stainless steel works best), melt the butter with the olive oil over medium-low heat.
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3
Add the sliced onions to the skillet and toss to coat thoroughly in the fat. Sprinkle with the sugar and kosher salt.
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4
Cook the onions over medium-low heat, stirring every 5-8 minutes. Do not rush this process; the goal is a slow melt, not a sear.
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5
After about 20 minutes, the onions will be translucent and golden. Continue cooking for another 20-30 minutes until they turn a deep, rich mahogany brown.
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6
If the onions begin to stick or the pan looks too dark, add a tablespoon of water and scrape the brown bits (fond) from the bottom.
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7
Once the onions are fully caramelized, add the minced garlic and chopped thyme. Sauté for 1-2 minutes until fragrant.
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8
Deglaze the pan by pouring in the balsamic vinegar and sherry. Stir constantly, scraping up all the flavor from the pan until the liquid has evaporated.
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9
Remove the onion mixture from the heat and allow it to cool to room temperature. This prevents the cream base from breaking.
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10
In a medium mixing bowl, beat the softened cream cheese until smooth using a spatula or hand mixer.
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11
Fold in the sour cream, Greek yogurt, and Worcestershire sauce until the mixture is light and well combined.
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12
Finely chop the cooled caramelized onions (optional, if you prefer a smoother spread) and fold them into the creamy base.
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13
Season with freshly cracked black pepper and additional salt if needed. Cover and refrigerate for at least 2 hours to allow the flavors to marry.
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14
Before serving, let the spread sit at room temperature for 15 minutes. Garnish with fresh chives and a drizzle of olive oil.
💡 Chef's Tips
Low and slow is the golden rule; if you see the onions charring, turn the heat down immediately. Use a heavy-bottomed pan to ensure even heat distribution and prevent hot spots. For a deeper flavor, make the caramelized onions a day in advance and store them in the fridge. Don't skip the deglazing step; the balsamic and sherry provide the acidity needed to cut through the richness. If the spread is too thick after chilling, stir in a teaspoon of milk or cream to loosen it up.
🍽️ Serving Suggestions
Serve alongside warm, crusty baguette slices or artisanal sourdough crisps. Pair with a crisp, chilled Sauvignon Blanc or a light-bodied Pinot Noir. Use as a gourmet topping for grilled sliders or steak sandwiches. Accompany with crisp vegetable crudités like radishes, endive leaves, or cucumber rounds. Include on a charcuterie board with sharp cheddar, prosciutto, and walnuts.