Caramelized onion dip
- Preparation 10 min
- Refrigeration 30 min
- Cooking 20 min
- Servings 6 to 8
- Freezing I do not suggest
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🧅 Simple recipes that pack way more punch than expected
I love this caramelized onion dip. It’s the kind of recipe that proves you don’t need fancy ingredients or complicated techniques. Just time and patience to transform onions into a rich, sweet, and deeply flavorful base. It’s the kind of dip that disappears first from the table, no matter the occasion.
🧈 Creamy, balanced, and dangerously good
The onions are slowly caramelized until they’re almost candied, then folded into a creamy balanced base. The lemon zest brings just enough freshness to wake everything up, while the chives add a clean herbal touch that keeps the dip from getting too heavy. Simple, effective, and honestly dangerous when you’re near a bowl of chips.
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🔪 Cook the onions slowly
Low heat is your friend here. It develops the natural sweetness without bitterness. Rushing this step by cranking up the heat will just burn them and ruin everything. Give them time. Caramelization is about patience, not speed.
📐 Zest, not juice
Use just the zest of the lemon, not the juice. Zest brings brightness without making the dip acidic or watery. You want that pop of flavor without changing the texture. It’s a subtle difference but it matters.
⏱️ Stir regularly for even caramelization
Don’t just walk away from the pan. Stir every couple minutes so the onions brown evenly and nothing burns on the bottom. This is where you actually pay attention. It’s 20 minutes of real work that transforms everything.
🧅 Let the onions cool before mixing
Hot onions will warm the dip and make it harder to get a smooth texture. Cool them to room temperature first. It also makes them easier to fold in without breaking everything up. Give them 10 minutes.
❄️ The fridge time is non-negotiable
Thirty minutes minimum in the cold. This isn’t just about temperature—it’s about giving the flavors time to bond and mellow. Day 2? Even better. The dip actually improves overnight.
🍋 Fresh chives at the end matter
Add most of the chives during mixing so they incorporate, but save some fresh ones for garnish. The fresh ones on top remind you that this is an herb dip, not just cream. It’s the finishing touch that makes it feel intentional.
🧈 Texture is about balance
Don’t skimp on either the sour cream or mayo. They each bring something different. Sour cream brings tang, mayo brings richness. Together they create something smooth and balanced. If you go too far either way, the dip loses it.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1/2 yellow onion, finely sliced
- 1/2 red onion, finely sliced
- 1 large garlic clove, finely chopped
- 1 cup (250 ml) sour cream
- 1 cup (250 ml) mayonnaise
- Zest of 1/2 lemon
- 10 sprigs fresh chives, finely chopped, plus extra for serving
- Salt and freshly ground pepper
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Preparation
- Heat the olive oil in a large skillet over medium heat. Add the yellow onion, red onion, and garlic. Cook, stirring regularly, for about 20 minutes, until the onions are well caramelized, tender, and golden, without burning them. Add a little more oil if needed. Remove from heat and let cool for 10 minutes.
- In a bowl, mix the sour cream and mayonnaise until you get a smooth texture.
- Fold in the cooled onions and garlic, lemon zest, and chives then salt and pepper generously. Mix well. Cover and refrigerate for at least 30 minutes before serving so the flavors develop fully.
- When ready to serve, garnish with a little fresh chive. Serve with chips and fresh vegetables!
Yes. It actually gets better with time. Make it up to 24 hours ahead and keep it in an airtight container in the fridge. The flavors develop and meld overnight. It’s one of those dips that’s better the next day.
Perfect with chips, fresh vegetables, pretzels, or toasted bread. Whatever you pair it with, this dip will steal the show. It works with everything because it’s not trying too hard.
Sure, but be careful. Chives are delicate and don’t overpower the onion. If you add dill or parsley, use a light hand. You want to complement the onions, not compete with them.
Possible, but not recommended. Mayo brings richness and helps the texture. Sour cream alone makes it tangier and less smooth. If you must, use Greek yogurt as a partial substitute, but it won’t be quite the same.
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