Ingredients:

  • 3 large (approx. 1.5 lbs) yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 1 tsp granulated sugar
  • ½ tsp kosher salt
  • 8 oz cream cheese, softened to room temperature
  • 1 cup sour cream
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tbsp Worcestershire sauce
  • ¼ tsp black pepper

Instructions:

  1. Melt the butter in a large non stick skillet over medium low heat. Note: Don't let the butter brown too quickly or it will burn before the onions do.
  2. Add the sliced onions and salt to the skillet. Cook, stirring occasionally, for 30–40 minutes until onions shift from translucent to a deep, mahogany brown color.
  3. Deglaze the pan with a tablespoon of water if the onions start to stick to the bottom. Note: This lifts the flavor back into the onions.
  4. Remove the skillet from heat and let the onions cool for about 10 minutes. Note: Adding hot onions to cream cheese can cause the dip to break or separate.
  5. Beat the softened cream cheese and sour cream together in a medium mixing bowl until smooth.
  6. Stir the onion powder, garlic powder, Worcestershire sauce, and black pepper into the cream base.
  7. Fold the caramelized onions into the cream mixture using a spatula, stirring gently until evenly swirled. Note: Don't overmix; you want those beautiful streaks of onion.
  8. For a cold Caramelized Onion Dip, chill for 30 minutes before serving.
  9. For a warm version, transfer to an oven safe dish and broil for 3–5 minutes until the top is bubbling and slightly browned.