Creamy Caramelized Onion & Roasted Garlic Dip
On a scale from 1 to 10, how in love are you with caramelized onions? My affections ranks way up there, and I love when I’m out to eat and a burger comes with caramelized onions on top. Sadly, I hardly ever make them at home. Why?! They are incredibly easy and pretty much make themselves, but I’ve never gotten in the habit of having them on hand. When I came across this dip, there was no doubt that it was going to be utterly fantastic. Caramelized onions that have been deglazed with beer (I used non-alcoholic Labatt Blue), then stirred into a mixture with roasted garlic, cream cheese, sour cream, cheddar cheese and scallions.
Seriously? This is dip heaven.
I tasted this both before baking (I couldn’t help it!) and after, and it totally reminds me of a French onion dip. The cream cheese and sour cream are an awesome complement to the onions and roasted garlic, and you can never, ever go wrong with adding cheddar cheese to a dip. Never.
Be forewarned that this makes a fairly small amount of dip (I baked mine in a casserole dish that is just a tad over 1 quart in size), so figure on about four to six servings. If you’re making it for a party or a crowd, I would definitely double it. There will be puddles of tears when this is gone!
One year ago: Caramelized Pear Tart
Two years ago: Dutch Apple Pie Bars
Caramelized onions deglazed with beer and baked up with cream cheese, sour cream, cheddar cheese, roasted garlic and some seasonings. Dig in!
For the Caramelized Onions:
For the Dip:
cream cheese, at room temperature
cheddar cheese, shredded
(thinly sliced, dark green parts reserved for garnish)
Salt and pepper
Make the Caramelized Onions: Heat the olive oil in a large sauté pan over medium-high heat until shimmering. Add the sliced onions and, using a metal spatula, stir to coat all of the onions with the olive oil. Reduce the temperature to medium and cook the onions, stirring and turning occasionally, not allowing them to burn, for 10 minutes. Sprinkle the onions with the kosher salt and sugar, and stir to evenly distribute. Reduce the temperature to medium-low and continue to cook, turning and stirring, scraping up any browning on the bottom of the pan, until the onions are a deep golden brown, 20 to 30 more minutes. Pour the beer into the pan and scrape up any browned bits that have collected on the bottom. Let the mixture simmer, stirring occasionally, until all of the beer has evaporated, 5 to 10 minutes. Remove from the heat.
Assemble the Dip: Preheat the oven to 375 degrees F. Using a fork, mash the roasted garlic into the cream cheese and sour cream until a smooth, homogenous mixture forms. Stir in the cheddar cheese, white and light green parts of the green onion, and the caramelized onions (reserving a bit for garnish, if desired).
Transfer the mixture to a small baking dish (I used a Le Creuset dish that's just over 1-quart in size) and bake until golden brown and bubbling, 20 to 25 minutes. Remove from the oven, garnish with the reserved caramelized onions and green onions. Serve with tortilla chips, bread or crackers. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.
Nutritional values are based on one serving
Saturated fat: 24g
Vitamin A: 1465%
Vitamin C: 7.1%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!