Pan-Fried Onion Dip
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!
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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
Ingredients
- 2 large yellow onions
- 4 tablespoons unsalted butter
- ¼ cup (54.5 ml) vegetable oil
- ¼ teaspoon (0.25 teaspoon) ground cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon (0.5 teaspoon) ground black pepper
- 4 ounces (113.4 g) cream cheese, at room temperature
- ½ cup (115 ml) sour cream
- ½ cup (112 g) mayonnaise
Instructions
- 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.
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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Fantastic photos and beautiful recipe. I know I’m pinning this on pinterest! Yum!
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!
Oooh, thanks for the suggestion, Danielle, I’ll give that a try next time!
I made this dip for a family party and everyone LOVED it!! It is so delicious! Thanks so much for the recipe!
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.
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. :) Happy cooking.
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!
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.
Oh, this looks PERFECT! I’m totally ready for football season… and the delish foods that come with it! :)
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.
this sounds amazing..I will be trying… :)