Get Dipping With This Flavorful Recipe for Caramelized Onion Dip
Recipe and photos by Launie Kettler
We all love onion dip. It’s what brings us together as “people who live together on planet Earth.” Just think about it...
A creamy texture.
It’s also perfect on chips, crudité, bread, crackers, breadsticks – and let’s face facts – it’s also just delicious licked off your finger.
Hey, it’s the truth and we’re not judgy about it. We believe in love and kindness, not judgement about leaning over a bowl of amazing deliciousness and sneaking a taste.
But we thought, “Hey, what if we made our favorite dip with layers of extra flavor and added slow cooked caramelized onions, plus a kiss of booze?”
Well, that sounded pretty alright to us.
But, we cannot tell a lie.
Caramelized onions can’t be rushed. You can’t throw onions in a pan and head off to the beach with a volleyball and the soundtrack to Top Gun to dance around listening to “Playing with the Boys.”
Your onions need love. They need attention. The need gentle nudging around the pan. And they also enjoy being talked to (although that may just be us.) We say things like, “Ooooh! You’re looking good!”
Again, that may just be us.But caramelized onions do need love. And the good news is that we have a recipe on how to get them sweet and golden brown.
You just need to use a timer.
Because these do take a bit of time, we find that it’s good to make a big batch and freeze them. Then you can just throw them in a hot pan with pasta, or in a pan with wine-braised chicken, or onto a pork roast. They thaw quickly and retain their impeccable texture like a champ.
And once you have the perfect onions – you can make the perfect dip.
So, round up your ingredients, grab that F.N. Sharp Chef Knife or Santoku and large cutting board and let's get to thinly slicing those onions!
Even if cutting onions makes you cry, you’ll still be happy you did.
Get All the F.N. Sharp Essentials: The 6-Knife Set & Magnetic Knife Block
Caramelized Onion Dip Recipe
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About the Author
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.
You can follow Launie's adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.