Ingredients1 h 38 m servings 160
- Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
- Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.
- Cook's Notes:
- I use the freezer to cool my onions more quickly.
- Reserve a few of the caramelized onions to garnish, if desired.
Per Serving: 160 calories; 14.7 5.8 1.9 18 104 Full nutrition
ReviewsRead all reviews 9
6.5.16 Caramelized onions are so sweet on their own, I’m not convinced you need this much sugar (but then, I’m not into really sweet food these days). I’ll start with half the amount next tim...
So true......I will never make dry onion soup packet onion dip again. This is sooooo yummy.....its like candy! Serve with Cape Cod Kettle cooked potatoe chips....yummmmmmy!
I also added garlic to the sautéed onions. Maybe half the sugar is needed, depending on your tastes. I added fresh parsley and chives to give it some color.
If you are a Miracle Whip family, don't add any sugar. My mistake was using Miracle Whip instead of mayonnaise (which I always do), but forgot that MW has plenty of sugar. I already reduced th...
Thank you, Chef Sprocket for this recipe! I have made this recipe about 5 times now, and have slightly improved it, I believe (not that the original is in any way bad, I just did some fine-tuni...
This is the only onion dip I will be making from now on. It is so good. Might cut back a smidge in the sugar. Will be making this again very soon.
Made this for Christmas Day buffet. Yummy. This is a crowd pleaser. I saw the suggestion to reserve a few onions as a garnish and voila.
YUMMY!!!!! This was better than store bought! Unfortunately, the first time I made it, I overcooked the onions - you MUST cook them LOW and SLOW. I made it a second time and did a much better jo...