This Creamy Caramelized Onion Dip is perfect for New Year’s Eve, a Super Bowl Party or even a summer backyard BBQ!
Who likes a good party?!? I love entertaining, whether it’s bringing a small group together or throwing a big cocktail party! When I was a kid and my parents had parties and I remember my mom making an onion dip with sour cream and Lipton onion soup mix – do you remember that dip??
I feel like it was one of those classic party dips, so with New Year’s Eve and Super Bowl coming up, I decided to share my take with this slightly more “grown-up” version of that dip. This caramelized onion dip is a great staple cocktail party appetizer that’s really easy to make.
Instead of using the onion soup mix, I added caramelized onions and several different seasonings for the great onion taste. I just love caramelized onions and I know a lot of other people do too, however, I often hear people say they think they are had to make, so if you are one of those people I’m hoping I can help change that perception with this post!
So the key to caramelizing onions not to rush….this is a sloooowwww process and a bit of patience is required! You want to cook the onions over medium-low heat to be sure they don’t burn or get dark too quickly as they won’t really caramelize if they cook too quickly. Cooking them slowly also give you that nice fond – the brown bits that form on the bottom of the pan. You want to scrape those back into the onions periodically to incorporate all that wonderful flavor!
Caramelizing will work best in a Le Creuset type pan, though stainless steel or standard cast iron will work too – they are just a bit more difficult to clean up afterward! If none of those is an option, a non-stick skillet will work just fine too, you just won’t get much fond.
Cooking times will vary depending on the type and age of the onions you use. Also, if you are caramelizing more than one onion, which I often do when I’m going to take the time to caramelize them. The onions should be nice and golden brown like the photo above when they are done; you’ll see dark bits from the fond and sometimes you may need to turn the heat down a bit if they start to get too dark.
And since you need something to eat with this super tasty dip, I thought we would tackle a simple compound butter too! Compound butter is just butter combined with herbs, spices or other seasonings. It allows the flavor to spread evenly throughout the dish, and slathered on a nice fresh sourdough baguette that’s pan-toasted it gives you an absolutely delicious dipping vessel!
If you are looking for other recipes for your upcoming holiday parties or for Super Bowl Sunday check out these mini Crab Mac n Cheese Bites or this Hot Artichoke and Crab Dip. All three of these recipes are real crowd-pleasers that are easy to make too!Print
This creamy caramelized onion dip is perfect for new year’s eve, a super bowl party or even a summer backyard bbq!
For the onions
- 1 large onion, vertically sliced
- 1 tbsp unsalted butter
- 1 tbsp sherry, divided
For the dip
- 1 1/3 cups plain lowfat greek yogurt
- 2/3 cup whipped cream cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white ground pepper (or black)
- 1/4 teaspoon celery salt
- 1 teaspoon Worcestershire sauce
For the bread
- 1 baguette
- 1/2 stick unsalted butter
- 1/4 cup chopped fresh herbs (rosemary, thyme, oregano, etc)
- 1/2 teaspoon sea salt
- Caramelize the onions. Melt butter in a pan over medium-low heat. Add onions and let them sit for about 20 minutes as they begin to caramelize. Stir every 10 minutes or so, ensuring they don’t turn too dark.
- As the fond starts to form on the bottom of the pan, add a 1/2 tbsp of sherry and deglaze the pan (scrape as much of the dark bits from the bottom as possible). As the onions continue to cook, stir them every 10 minutes until they are done. Once they are a nice golden brown color, add the additional 1/2 tbsp of sherry and deglaze again. Remove from heat and let cool slightly.
- Mix the dip base. While the onions are cooking, mix the greek yogurt and cream cheese in a small mixing bowl. Add the garlic powder, pepper, salt and Worcestershire sauce; mix well until smooth and creamy. Refrigerate until the onions are done cooking.
- Make the dip. Once the onions have cooled, remove from pan and place on a cutting board, reserving a tablespoon or two for topping. Chop the onions and then add them to the yogurt mixture; stir until incorporated. Return to refrigerator while the bread is toasting.
- Make the compound butter. In a small bowl mix the butter, herbs and sea salt.
- Toast the bread. Slice the baguette on an angle to form longer pieces, about an inch thick. Butter one side of each baguette slice. Heat a large non-stick skillet over medium heat. Place bread slices in skillet, buttered side down and toast for 2-3 minutes until golden brown. Repeat with until all baguette slices are toasted.
- When ready to serve, top dip with reserved caramelized onions.
While this dip can be served right away, I typically like to make it either the night before or early in the morning to really give the flavors time to meld. If you are making it ahead of time wait to toast the bread until right before serving.
- Serving Size: 2 tablespoons
- Calories: 80
Keywords: party dips, game day snacks