Caramelized Onion Dip with Salt and Cracked Pepper Potato Chips
Update: Since writing this recipe, I've had to go dairy-free, and one of my favorite things to do is adapt old favorites to fit my dietary needs. I've begun to make my own vegan cashew sour cream that so closely mimics the taste and texture of real sour cream, that others who are dairy eaters can hardly tell the difference!
Recipe type: Appetizer, Dip
Serves: 6-8 servings
  • 2 pounds yellow onions, thinly sliced (reserve ⅓ cup raw onions)
  • ¾ teaspoon sugar
  • 2 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 teaspoon olive oil
  • 16 ounces sour cream (here's a killer vegan cashew sour cream recipe)
  • ⅓ cup thinly sliced onions, chopped (reserved from above)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon worcestershire sauce
  • ⅛ teaspoon nutmeg
  • kosher salt, to taste
  • 2 teaspoons fresh chopped thyme leaves
  1. Caramelize the Onions (process adapted from The Improvisational Cook, by Sally Schneider, and a guide from Real Simple you can find here):
  2. Heat the butter in a large skillet or saucepan over medium-low heat. Add the onions, sprinkle with salt, and stir. Cover and cook for about 12 minutes, or until the onions have released their liquid.
  3. Increase the heat to medium and cook for about 10 minutes, or until the liquid has evaporated and the onions turn a slight golden color. Sprinkle with sugar, and continue to cook, stirring frequently until the onions are a deep golden brown, 10-25 minutes more. Remove from the heat, and set aside to cool, then finely chop.
  4. Saute the Garlic: Heat the olive oil in a small frying pan over medium high heat. Add the garlic and cook, stirring constantly until just beginning to turn golden, about 2 minutes. Remove the garlic from the heat immediately.
  5. Make the Dip: Stir together the chopped caramelized onions, raw onions, sauteed garlic, thyme, black pepper, worcestershire sauce, nutmeg, sour cream, and kosher salt to taste. Using an immersion blender, or a food processor, puree about half of the dip. Stir together once again. Serve with vegetables or Salt and Cracked Pepper Potato Chips.
Recipe by Spoon With Me at