Caramelized Onion Dip Recipe (2024)

FAQs

What is the trick to caramelizing onions? ›

Once your onions begin to soften and take on a golden hue, you'll want to reduce the heat from medium to medium-low or even low for the remainder of the cooking process. The sugars in the onions require time and gentle heat to caramelize; cooking them over high heat will take you straight to burnt.

Rbst-free Low-fat Greek Yogurt (pasteurized Grade A Skim Milk, Milk Protein Concentrate, Cream, Pectin, Enzymes, Live Active Cultures), Caramelized Onions, Mayonnaise (canola Oil, Egg Yolks, Lemon Juice, White Wine Vinegar, Water, Mustard Powder), Dehydrated Onions, Raw Cane Sugar, Garlic, Sea Salt, Onion Powder, Black ...

Our Test Kitchen likes to use butter when caramelizing onions, as it offers the richest flavor. If you avoid dairy or don't have butter, you can caramelize onions in other fat such as margarine or olive oil. Add the onion slices. It's okay if they overlap a bit here because they'll shrink as they cook down.

French onion dip or California dip is an American dip typically made with a base of sour cream and flavored with minced onion, and usually served with potato chips as chips and dip. It is also served with snack crackers and crudités.

Salt. While not strictly necessary, this adds flavor to the caramelized onions. Liquid. Water, chicken broth, vegetable broth, or a dry white wine will work well here, with the latter obviously yielding more flavor to the end result.

Caramelize the onions: Heat about 1 tablespoon of canola oil in a large skillet or dutch oven over medium-low heat. Once hot, add the onions and stir to coat. Let cook, stirring every 5-10 minutes, until deeply caramelized, about 1 ½ - 2 hours.

If you leave your dip out for a bit as you're dipping different things into it, the yogurt or other dairy base in the dip can start to separate and cause the dip to get a little watery. Simply stir the dip back up and chill it in the fridge if needed to get it back to your desired consistency.

Depending on the consistency you want your onions, you can use more or less fat. Just cover the bottom of your pan for jammy, soft caramelized onions, or add a little more for more structured, slightly charred caramelized onions. The more fat in the pan, the more the onions will fry rather than soften.

It's our most popular flavor because it combines a creamy, smooth texture with just the right balance of French Onion flavor.

I wasn't new to Trader Joe's vegan caramelized-onion dip when I sampled it for this taste test but after trying it again, I was reminded of why it's my go-to for parties. It's absolutely delightful.

Should you cover onions while caramelizing? ›

If you cover the pan, you'll trap steam, which will speed up their softening, heat them more quickly, and help release their liquid more quickly. Lift the lid a few times during this stage to give them a stir and make sure nothing is browning yet.

Tip: use apple cider vinegar for white and yellow onions and balsamic vinegar for red onions. Tip: the vinegar serves to deglaze the pan, adds acidity, and brings this recipe together by boosting the tangy and savory flavors of the caramelized onions. If the onions stick to the pan, that's fine.

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

SKIM MILK, WHEY (MILK), PALM OIL, WATER, CONTAINS LESS THAN 2% OF ONION*, PARSLEY*, SALT, SUGAR, HYDROLYZED SOY AND CORN PROTEIN, HYDROLYZED TORULA AND BREWER'S YEAST PROTEIN, CITRIC ACID, LACTIC ACID, DISTILLED VINEGAR, MONOSODIUM GLUTAMATE, FOOD STARCH-MODIFIED, GELATIN, SODIUM HEXAMETAPHOSPHATE, DEXTROSE, LOCUST ...

Ingredients. Modified Milk Ingredients, Water, Corn Maltodextrin, Dried Onions, Modified Corn Starch, Salt, Sugar, Vinegar, Bacterial Culture, Lactic Acid, Carob Bean Gum, Guar Gum, Potassium Sorbate, Spice, Colour (Turmeric), Natural Flavour (Contains Celery), Xanthan Gum*, Calcium Propionate*, Sorbic Acid*.

Invented by an unknown Los Angeles chef in 1954 who paired Lipton's dried soup mix with sour cream (or cream cheese), the concoction was originally called “California Dip” when Lipton promoted it nationally via television and print advertising.

Secret #1: Water is Your Friend

So adding water and covering the skillet causes the raw onions to wilt faster and more evenly as the water turns to steam. Then, uncover the skillet and begin a process of pressing the softened onions into the bottom and sides of the skillet for maximum contact—and maximum browning.

For most of the cooking process, the heat should be low or medium-low to prevent the onions from burning before they have a chance to soften and caramelize.

When you add baking soda during cooking it changes the pH which increases the Maillard reaction causing the onions to brown more quickly. The higher pH also causes the onions to soften more quickly, which we cover below when we discuss the texture.

Onions are naturally sweet; and as caramel comes from the simple cooking of sugar when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.

What is caramel dip made of? ›

Made on the stove with butter, sugar, and sweetened condensed milk, it's the perfect consistency for dipping pretzels and apples. I have a few favorite fall recipes that I always make for fun fall parties and events: apple cider, my favorite apple cheese board, and this Caramel Dip.