Pan-Fried Onion Dip
40 comments » 
Mmm, more dip! Since we’re heading into the start of the football season, it’s likely that you’ll be seeing an increase in appetizer-style food over here. While my heart belongs to chocolate, butter and sugar, when not eating dessert there are few things that I love more than appetizers and dips. I waxed poetic about it last week when we chatted about Artichoke Spinach Dip, so I won’t repeat myself here, but suffice it to say I’m a sucker for good dips. And this is better than good. This is hide-it-and-the-potato-chips-from-everyone-else-so-I-can-have-it-all-to-myself kind of amazing. If you think French onion dip from a plastic tub is good, you’re going to go out of your mind over this. Make sure you pencil it in for one of your game day menus!
The biggest flavor booster here is the caramelized onions, so make sure you get them nice and brown. This dip is best served at room temperature, so if you make it ahead of time and refrigerate it (which you can totally do) just give it enough time out of the fridge to take the chill off and get it back to a great dipping consistency (I’d say about 30 minutes). I think this is a perfect dip for potato chips, but you could also serve it with pretzels, vegetables, pita chips, and the list goes on and on.
I’m planning on saving some of this to munch on while I toil away at my fantasy football draft (which is online since our league is spread out over multiple states). I’m certain it will bring me good luck. Look out, Baker’s Dozen is back with a vengeance! 
One year ago: Potato Salad with Herbed Balsamic Vinaigrette
Pan-Fried Onion Dip
Yield: About 2 cups of dip
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Ingredients:
2 large yellow onions
4 tablespoons unsalted butter
¼ cup vegetable oil
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaiseDirections:
1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.
2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.
(Recipe from The Barefoot Contessa Cookbook
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This looks absolutely delish!
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Hi, Michelle. I enjoyed your post and have been meaning to make this out of Ina’s cookbook – the “real” version of the onion-dip-mix from every party of my youth. Thanks for the inspiration to make it finally, Dan
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Oooh! This look so good! And easy to boot! I am going to clue the English in to what they are missing…although the “football” games I’ll be serving it at are a little different, and then I call it soccer, and everyone corrects me…
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i have been wanting to make a dip like this… may have to try your recipe, yum!
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Mmmm I love dip! This looks amazing.
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My husband and I make this version all the time! In fact, after we tried it the first time I’m not sure we ever once went back to the dried onion soup mix version… This one is to die for
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This sounds so good. I love a good onion dip.
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This looks fabulous!! Mmmm!
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Wow, this looks and sounds so good!!! At my family gatherings, this would be gone in like 5 seconds!!! We appreciate a good dip, that and I have a huge family
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Dang!!! This looks so delicious….even the name makes my mouth water.
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A perfect snack for Sunday Afternoon Football!
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I DO love French onion dip in the tub, but I don’t love all of the questionable ingredients that are in it. I’m really looking forward to trying this recipe. Thanks for sharing it!
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I’ve been making this same, exact dip for years and had actually forgotten where it came from! But it is so good that it’s what I’m often asked to prepare if I offer to bring something to a get together with friends.
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This will be a great dip for game day:)
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I want a big bowl of this and it’s not even 8am here…is that bad? Thanks for sharing this one-I know it’ll be on my football table this season
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Whaaahaaahaaa (slobbering and hiding with it in the bedroom)
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I too am a sucker for a good dip! Haven’t had a good reason to make any lately… but you’ve definitely got me thinking!
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I need some ruffles and that dip right now! I’m sure the cayenne taste great in it.
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Thank you! I’ve been looking at the last package of onion dip mix in my pantry with disdain, thinking that there must be a way to make make it even better from scratch. I can’t wait to try this!!
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PS Good luck with your fantasy team…team Sugar High is rooting for you!
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YUM! I had your peanut butter cup rice krispie treats and salted caramel brownies while I did my fantasy football drafts and good luck was brought to me by both!
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Ummmm…yes please!!! French onion dip is my all time favorite and this looks like it will just send me over the top! I can’t wait to try this!!!
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That looks really great! And very possible to throw together before a party. Thanks!
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Love this!
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That dip looks gorgeous! I can’t do all that dairy, but I’d be happy to steal the onions off the top
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Ohhhh, that is TROUBLE, lady! I foresee a double batch, wherein I have a bowl and my husband has his own bowl. T-R-O-U-B-L-E.
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I love a good dip and anything that has to do with onions is a game winner in my book. Great recipe for football or any sport season. Thanks for posting.
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I’m a sucker for any kind of dip and chips and that onion dip sure takes the cake!!
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This dip looks awesome. Sometimes there’s nothing better than sitting down with a big bowl of chips and delicious dip!
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I love chips/crackers/veggies and dip too… the constant is the dip! This one sounds great! Sweet caramelized onions in a creamy dip sounds fantastic!
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this sounds amazing..I will be trying…
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Now this dip makes me feel ready for the hockey and football seasons. I have a feeling that I wouldn’t be able to stop eating this.
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Oh, this looks PERFECT! I’m totally ready for football season… and the delish foods that come with it!
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I’ve cooked up the onions & there is a lot of liquid in them (I cooked them for 10 + 30 minutes). I haven’t added them to the cream cheese mixture yet (I’m serving it up tomorrow night so it’s in the fridge right now) & I wondered if I should drain the onions or add the liquid into the cream cheese mixture with the onions. I figured a lot of that was oil but maybe some of it was onion “juice”, etc. so I don’t want to pour it off if its necessary for the flavor & consistency of the dip! Thanks for your help!
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Michelle on April 7th, 2011 at 2:18 pm
Hi Gwyn, The onions should definitely cook down and caramelize most of that fat, so if you have a good bit remaining, I would drain them.
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I make this dip a lot, but I caramelize the onions until they are double in color as this picture shows…they get a rich brown color (rather than tan in this pic). Cook for up to 60 minutes…low and slow, there should not be any liquid/fat left to drain.
Happy cooking.
Get as brown as you can without burning. You will be stiring a lot. Slice onions thin too. Just my two cents…hope it helps.
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I made this dip for a family party and everyone LOVED it!! It is so delicious! Thanks so much for the recipe!
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i have a great way to make this recipe even better! this is pretty much the same as my onion dip recipe. but, when i cook the onions in the pan i add a little water during the last 15 min or so and it really plumps up the onions. also, i add a spoon or two of Worcestershire sauce. YUMMY!
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Michelle on June 25th, 2012 at 11:46 pm
Oooh, thanks for the suggestion, Danielle, I’ll give that a try next time!
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Fantastic photos and beautiful recipe. I know I’m pinning this on pinterest! Yum!
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