Caramelized Onion Dip

You all know by now that I consider the perfect dip to be the classic combo of a packet of Lipton’s French Onion Dip and a tub of sour cream. I make this so much, that people often think it’s my recipe. Well, unfortunately it’s not. I am not that smart! But, if you are looking for a deeeeeelicous onion-y dip that Is my recipe, this Caramelized Onion Dip is exactly what you need! Super creamy, super sweet, extra tangy (thanks Duke’s!) – it’s the French onion soup meets French Onion Dip of your dreams! I’m obsessed.

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Caramelized Onion Dip

  • Author: Dan Pelosi

What You’ll Need

Units Scale
  • 2 sweet white onions, thinly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • Kosher salt and black pepper
  • 1 tsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 1 cup beef stock
  • 8 oz. softened cream cheese
  • 1/2 cup Duke’s Mayonnaise
  • 1/2 cup sour cream
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp fresh thyme leaves
  • 6 oz grated gruyere cheese
  • 1/2 cup finely chopped chives, plus more for garnish
  • 1 baguette, sliced into 1/2” thick pieces

What You’ll Do

1. Melt 1 tbsp. butter and 1 tbsp. olive oil together over medium heat in a large frying pan, ideally stainless steel. Add onions and season with kosher salt, black pepper, and sugar. Coat onions in butter and oil and let cook, slowly, stirring occasionally, until they get very softened and translucent, about 20 minutes.

2. Add the balsamic vinegar, Worcestershire sauce, and 3 tbsp of beef stock to the pan, stir to combine, then let cook undisturbed until the liquid is evaporated, about 5 minutes. Repeat this step four more times, for a total cooking time of 25 minutes, until the entire cup of stock is used and onions are sticky, deep brown. Remove the pan from heat.

3. Preheat oven to 375º Fahrenheit.

4. In a mixing bowl, combine cream cheese, sour cream, Duke’s Mayonnaise, onion powder, garlic powder, thyme leaves, 1 cup gruyere, chopped chives, and caramelized onions. Season with black pepper.

5. Add mixture to an 8” skillet or baking dish. Top with remaining gruyere cheese.

6. Add baguette slices to a baking sheet and drizzle both cut sides with olive oil.

7. Place skillet in oven on the top rack and baking sheet on the bottom rack. Bake for 15 minutes, flipping the baguette slices half way.

8. Remove bread, then turn the broiler to high, and cook 3-5 minutes, until the cheese is browned and bubbly.

9. Let the dip rest 10 minutes to set. Sprinkle with black pepper and more of the chives. Serve dip warm from skillet with baguette slices on the side. Enjoy!