Ingredients:

  • 1.5 lb yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp Worcestershire sauce
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter and olive oil in a large skillet over medium-low heat.
  2. Add the thinly sliced onions, salt, and granulated sugar to the skillet.
  3. Stir every few minutes, cooking the onions until they reach a jammy, mahogany-colored consistency and smell nutty and sweet.
  4. Remove the onions from the heat and allow them to cool slightly.
  5. In a medium mixing bowl, beat the softened cream cheese until smooth.
  6. Fold in the sour cream, mayonnaise, Worcestershire sauce, and cracked black pepper, stirring until the mixture is a uniform, velvety cream.
  7. Gently fold the cooled caramelized onions into the cream mixture using a spatula until evenly distributed.
  8. Optional: Transfer the dip to an oven-safe ramekin and bake at 350°F (175°C) for 15–20 minutes until the edges are golden and bubbling. Garnish with chopped fresh parsley before serving.