Ingredients:

  • 2 large (600g) yellow onions, thinly sliced
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • ¼ tsp (1.5g) baking soda
  • ½ tsp (3g) kosher salt
  • 1 cup (240g) sour cream, full fat
  • 4 oz (113g) cream cheese, softened to room temperature
  • 1 tsp (5g) garlic powder
  • 1 tsp (5ml) Worcestershire sauce
  • 1 tsp (5ml) fresh lemon juice
  • ½ tsp (3g) black pepper

Instructions:

  1. Heat the olive oil and butter in a heavy-bottomed skillet over medium-high heat.
  2. Add the sliced onions and salt to the skillet.
  3. Sprinkle in the baking soda and stir constantly for 8–10 minutes until the onions transition to a deep mahogany-brown.
  4. Remove the onions from heat and let cool for 5 minutes.
  5. In a mixing bowl, beat the softened cream cheese until smooth.
  6. Whisk in the sour cream, garlic powder, Worcestershire sauce, lemon juice, and black pepper until the mixture is homogenous and airy.
  7. Fold the cooled caramelized onions into the cream base using a spatula until evenly distributed.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.