The Steward House Caramelized Onion Dip
For our October birthday celebration, I wanted a few appetizers that guests could enjoy. Something beyond a cheese board, because I've done a few too many of those lately, and something we could prepare in advance.
Caramelized onion dip was one of the things I decided to include. I like being able to have things ready before guests arrive, particularly when we're entertaining a large group. Once the food is out, I would much rather be enjoying our company than fussing with food.
The recipe is simple, but caramelizing onions takes patience. Fortunately, my partner has some. I don't. You have to give them enough time to soften, turn golden and develop their flavor. After that, it's mostly a matter of mixing everything together and letting the dip chill.
The recipe below serves approximately 12. We made a larger batch for our birthday celebration, but this is a more practical amount for most gatherings.
Apologies, I did not take photos. I was busy living in the moment.
A Note on Safety
This recipe involves cooking onions in hot butter and oil. Use a large skillet, stir occasionally, watch for splattering and adjust the heat accordingly. Keep little ones clear of the stove while the onions cook.
Let the onions cool before mixing them with the sour cream and crème fraîche. Keep the finished dip refrigerated until you're ready to serve it.
Recipe Information
Yield: Approximately 2½–3 cups
Serves: Approximately 12 as part of an appetizer table
Preparation time: Approximately 15 minutes
Cooking time: Approximately 40–50 minutes
Chilling time: At least 2 hours, preferably overnight
Best served with: Kettle-cooked potato chips, ridged chips, Persian cucumbers and fresh vegetables
Equipment
Large skillet
Cutting board
Kitchen knife
Wooden spoon or heatproof spatula
Measuring cups and spoons
Mixing bowl
Mixing spoon
Airtight container for storage
Serving bowl
Ingredients
2 large yellow onions, finely diced
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1½ cups full-fat sour cream
¼ cup crème fraîche
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
2 tablespoons fresh chives, finely chopped, plus a little extra for serving
Kosher salt, to taste
Freshly ground black pepper, to taste
A Few Notes About the Ingredients
Onions: I like yellow onions for this recipe. They become naturally sweet as they cook. Two large onions may seem like a lot, but they cook down considerably.
Butter and olive oil: I use both. The butter adds flavor, while the olive oil helps coat the onions as they cook.
Sour cream: Use full-fat sour cream.
Crème fraîche: This adds richness without making the dip overly thick. If you don't have crème fraîche, you can substitute an equal amount of sour cream.
Dijon mustard: Just enough to add a little depth without making the dip taste like mustard.
Worcestershire sauce: A small amount adds savory flavor.
Chives: Use fresh chives if possible. They add a mild onion flavor and a little freshness to the finished dip.
How I Make It
Getting everything ready
Peel the onions and cut them into a fine dice.
Try to keep the pieces fairly even so they cook at about the same rate.
Wash the chives, pat them dry and chop them finely.
Measure the butter, olive oil and remaining ingredients.
Starting the onions
Place a large skillet over medium heat.
Add the butter and olive oil.
Once the butter has melted, add the diced onions and a small pinch of kosher salt.
Stir to coat the onions in the butter and oil.
Cook for approximately 5–10 minutes, stirring occasionally, until the onions begin to soften.
Caramelizing the onions
Reduce the heat to medium-low.
Continue cooking the onions slowly, stirring every few minutes.
The entire cooking process usually takes approximately 40–50 minutes, sometimes longer depending on the size of your skillet and the amount of moisture in the onions.
At first, the onions will soften and release moisture. Then they'll begin turning golden.
As the moisture evaporates, they'll gradually become darker and sweeter.
You want a rich golden-brown color, not burned onions.
If they begin sticking or browning too quickly, lower the heat and add a tablespoon or two of water. Stir to loosen the browned bits from the bottom of the skillet.
Keep cooking until the onions are soft, deeply caramelized and reduced considerably in volume.
Cooling the onions
Remove the skillet from the heat.
Transfer the onions to a plate or shallow bowl and let them cool completely.
I wouldn't add hot onions directly to the sour cream. We want the finished dip to stay thick and creamy.
Making the dip
In a mixing bowl, combine the sour cream and crème fraîche.
Add the Dijon mustard and Worcestershire sauce.
Stir until everything is smooth and well combined.
Add the cooled caramelized onions and chopped chives.
Mix gently until the onions are evenly distributed throughout the dip.
Seasoning
Taste the dip.
Add kosher salt and freshly ground black pepper a little at a time.
Remember that the potato chips you serve alongside the dip may already be salted.
I start with less salt and adjust after the dip has chilled.
Chilling
Transfer the dip to an airtight container.
Refrigerate for at least two hours, although I prefer making it the day before serving.
The flavors have time to come together, and it's one less thing to prepare on the day of the gathering.
Serving
Stir the chilled dip.
Taste again and adjust the seasoning if needed.
Spoon it into a serving bowl and sprinkle a few additional freshly chopped chives over the top.
Serve with kettle-cooked potato chips, ridged chips, Persian cucumber slices and a selection of fresh vegetables.
I particularly like a sturdy potato chip with this dip because it holds up to the onions and creamy texture.
Preparing Ahead
This is a very good recipe to prepare a day in advance.
You can caramelize the onions a day ahead, refrigerate them and mix the dip the following morning, or you can prepare the entire dip and refrigerate it overnight.
I prefer the second option because everything is finished before guests arrive.
Keep it covered and refrigerated until you're ready to serve.
If you're entertaining a large group, put out a smaller serving bowl and replenish it from the refrigerator as needed.
A Few Things I've Learned
Don't rush the onions. They need time to caramelize and develop their flavor.
Use a skillet with enough room for the onions to cook evenly.
Keep the heat moderate. If the onions are burning rather than browning slowly, turn it down.
Let the onions cool completely before mixing them with the dairy ingredients.
Use full-fat sour cream for the best texture.
Fresh chives make a difference, particularly when added just before serving.
Taste the dip after chilling. The flavors change a little as everything comes together.
This is one of those appetizers that makes entertaining easier because almost all the work can be done the day before.
Food Safety & Allergens
This recipe contains milk from the butter, sour cream and crème fraîche.
Worcestershire sauce often contains anchovies, which are fish. Check the label if serving someone with a fish allergy or following a vegetarian diet. A suitable vegetarian Worcestershire sauce can be substituted.
Check the labels of chips, crackers and any other accompaniments for additional allergens.
Keep the dip refrigerated until serving.
Do not leave it at room temperature for more than two hours, or more than one hour if the temperature is above 90°F.
Store leftovers promptly in an airtight container in the refrigerator and use within 3–4 days.
I don't recommend freezing the finished dip because the sour cream and crème fraîche may separate when thawed.