Let’s start this weekend off right… with Caramelized Onion and Garlic Dip.
I’ve been on quite the dip kick lately. For parties, for Halloween, for typical Friday nights… I’m obsessed with addicting dips. There was the fall favorite 5 Minute Caramel Apple Dip, and then the easy-to-obsess over Sun-Dried Tomato and Pesto Dip.
We’re back today with a dip that’s perfect for football Sundays, Friday happy hour, or a quick mid-day snack.
This is no normal caramelized onion dip… it has shallots and ROASTED GARLIC!
You guys, do you know how much I love roasted garlic? It provides a sweeter, more complex, milder garlic taste – and no recipe is complete without garlic.
Similarly, the shallots combined with the onions bring another element to the onion dip.
How to Make Caramelized Onion Dip
- You’ll begin by caramelizing the onions and shallots.
- Place the thin slices in a large skillet with oil and balsamic vinegar and cook over low to medium heat for about 35 minutes.
- It’s so important that you keep the heat on the lower side, and only stir every once in a while. You want the onions to release their sweetness and become uber caramelized, without burning them.
- Meanwhile, you’ll throw the garlic bulb in the oven. Since your onions are going to take a while for their magic to happen, it’s no biggie to roast the garlic too. Winning!
3. Halfway through the cooking process, you’re going to splash a little wine (if you’ve got a bottle open…but who doesn’t cook with a bottle of wine? ;)), stock, or water to deglaze the pan and keep the onions a little moist.
4. Then, cook the onions for about twenty more minutes to ensure they’re completely caramelized, sweet, onion delight. Once they’re ready, you can chop/scissor them to the size of your liking, and mix in with the fixins.
Fixins = roasted garlic, mayo, sour cream, salt, white pepper, onion powder, and just a weeeee bit of Worcestershire sauce. Too much, and you’ll have a weird aftertaste, so start small and work your way up depending on your tastes.
There’s nothing like dipping a salty, crunchy potato chip into a creamy, full-flavored dip with rich, caramelized onions throughout. It’s also great with pita chips, veggies, or on a burger (as tested out by my co-workers).
To balance out all the sweet, complex, rich flavors, top with some fresh parsley or chives for some extra freshness.
A new version of a classic favorite, with caramelized shallots and roasted garlic! Best served with crunchy potato chips!
- 1 garlic bulb
- 1 yellow onion, thinly sliced (~2 cups)
- 1 large shallot, thinly sliced (~1/2 cup)
- 2 teaspoons olive oil + additional for drizzle
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 cup wine, stock, or water
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon fine sea salt
- 1/4 – 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/8 teaspoon Worcestershire sauce (or more to taste)
- Pre-heat oven to 425°F. Cut off the top of the garlic bulb to expose the cloves. Set in the middle of a large square of foil and drizzle with olive oil. Pull up the foil to wrap around the bulb. Roast in the oven for 30-40 minutes until cloves are tender.
- Meanwhile, heat olive oil over medium-low heat in a large skillet. Add onions and shallots. Stir in balsamic and salt until coated. Cook for 35 minutes stirring occasionally. Deglaze the pan with wine, stock, or water. Scrape the bottom of the pan as you add the liquid. Continue to cook for 20 minutes until onions are a deep golden brown and caramelized. Remove from heat and cool slightly. Using kitchen shears or a knife, chop onions into the desired size. Remove garlic cloves by squeezing the bulb. Chop to desired size (I like a fine-medium coarse chop).
- In a large bowl, mix sour cream, mayonnaise, salt, white pepper, onion powder, Worcestershire sauce, onions, and garlic. Add additional salt and Worcestershire sauce as desired.
- Top with chives and/or chopped parsley as desired. Serve with chips, veggies, or pita slices and enjoy!