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ONION DIP

Serves: 6-8 Total Time: 2.5+ hours (including chill time)

SHOPPING LIST

Caramelized Onions

  • Yellow onions (5 large / \~2.25 kg), sliced pole-to-pole

  • Sugar (1 tbsp / 12.5 g)

  • Unsalted butter (2 tbsp / 28 g)

  • Baking powder (Prášek na pečení) (¼ tsp / 1 g)

  • Kosher salt (2 tsp / 10 g)

  • Water (\~6 tbsp / 90 ml), added gradually while cooking

Dip

  • Black pepper (½ tsp)

  • Onion powder (½ tsp) (optional but adds extra kick)

  • Cayenne pepper (¼ tsp)

  • Cream cheese (120 g / 4 oz), cold, cubed

  • Whole-egg mayonnaise (¼ cup / 60 ml)

  • Sour cream (½ cup / 120 ml) – full fat preferred

INSTRUCTIONS

Caramelize the Onions

  1. Add sugar (1 tbsp / 12.5 g) to a large Dutch oven over high heat. Swirl (don't stir) until it melts into a golden brown caramel.

  2. Add sliced onions (5 large / \~2.25 kg) and stir constantly for about 30 seconds to coat them evenly in caramel.

  3. Add butter (2 tbsp / 28 g), baking powder (¼ tsp / 1 g), and salt (2 tsp / 10 g). Cook over medium-high, stirring occasionally, until onions are lightly golden and brown fond builds up on the bottom—about 10 minutes.

  4. Deglaze with water (2 tbsp / 30 ml). Scrape up the fond, redistribute onions. Let the water evaporate. Repeat this deglazing process 3 more times (total 6 tbsp / 90 ml water).

  5. Continue deglazing if needed until onions are deeply browned and jammy. Let them cool to room temp.

Make the Dip

  1. In a bowl, mix cream cheese (120 g / 4 oz), sour cream (½ cup / 120 ml), and mayonnaise (¼ cup / 60 ml) until smooth.

  2. If cream cheese is too firm, microwave it in 10-second bursts.

  3. Stir in black pepper (½ tsp), onion powder (½ tsp), and cayenne pepper (¼ tsp).

  4. Fold in the caramelized onions (all of it) until just combined.

  5. Chill for at least 2 hours, ideally overnight.

  6. Serve at room temperature. Top with chopped chives if you want. Best served with crinkle-cut plain potato chips.