Ingredients:

  • 2 lbs yellow onions, thinly sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 tsp granulated sugar
  • 1 tbsp balsamic vinegar
  • 8 oz cream cheese, softened
  • 1 cup sour cream, full fat
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Heat the butter and olive oil over medium heat until the butter foams. Add the sliced onions and salt, stirring to coat.
  2. Cook the onions, stirring occasionally, for about 20 minutes until they turn golden.
  3. Sprinkle in the sugar and continue cooking. When a brown film (fond) forms on the bottom of the pan, stir in the balsamic vinegar, scraping the bottom to incorporate the sugars.
  4. Continue cooking until the onions are a deep, jammy mahogany color and smell nutty. Remove from heat and cool completely.
  5. In a medium bowl, beat the softened cream cheese until smooth and lump-free.
  6. Slowly whisk in the sour cream, Worcestershire sauce, garlic powder, and black pepper until the mixture is velvety and uniform.
  7. Gently fold the cooled caramelized onions into the cream base using a spatula, maintaining some swirls of onion.
  8. Transfer the dip to an airtight container and refrigerate for at least 2 hours to allow flavors to meld.
  9. Garnish with finely chopped fresh chives before serving.