caramelized onion dip

cramelized onion dip-finished 1

we’ve all had it. onion dip made from a packet of powdered stuff and dehydrated onions or prepared onion dip from the refrigerated case in the grocery store (my preference, consistency wise but with all manner of unpronounceable ingredients). but once you find out how easy it is to make your own from scratch, you will never go back, i promise you. unless the reason you are requiring the dip in the first place is that you have had a lot of adult beverages the night before and are really unable or unwilling to cook anything at all. this dip is made distinctively texan by the use of this special onion only available around these parts in the spring; the 1015. washington has their walla walla’s, hawaii their maui’s, georgia has their vidalia’s, and texas has their 1015’s. these are so named due to the recommended planting date of these super sweet monsters. and they are monsters–in the words of tiny elvis, “man, those are huge!” developed and introduced in the 1980’s,  the 1015 has been nicknamed the ‘million dollar baby’ dut to all the money spent developing it’s sweet flavor. not everything genetically modified is bad and here’s proof.

caramelized onion dip-1015 in bag

i LOVE the texas flag.

caramelized onion dip-1015 raw

let the caramelizing begin:

caramelized onion dip-cooking 1

melt butter and olive oil in a large skillet.

caramelized onion dip-cooking 2

add all your chopped onions and a pinch of salt. saute over medium low heat, stirring periodically to prevent from browning too quickly. i know these are SLICED onions. i decided after this first round that chopped onions would make the dip easier to eat (no strings when it comes time to scoop with your chip). be patient, this process takes a while. but you will be rewarded by ridiculously sweet onions.

caramelized onion dip-cooking 3

are they done yet? nope. too blond.

caramelized onion dip-cooking 4

what about now? no, grasshopper. you must be patient.

caramelized onion dip-cooking 5

surely, now they are ready. almost.

caramelized onion dip-cooking 7

nope. you must bring them to the brink of disaster and then…

caramelized onion dip-cooking 8

whoa! now i see, master. my patience will be rewarded. the whole process will take from 45 minutes to 1 hour.

caramelized onion dip-onions finished

mix all your other ingredients together while you are a-caramelizin’.

caramelized onion dip-dip in glass bowl

then add most of your cooled onions, reserving some for the top of the dip to impress your friends.

caramelized onion dip-onions in dip

caramelized onion dip-onions mixed in

caramelized onion dip-onions on top

caramelized onion dip-makes about 2 cups

(adapted from 101 cookbooks and multiple other sources)

2 1015 onions, chopped

1 tbsp butter

2 tbsp olive oil

pinch salt

3/4 cup plain low-fat yogurt

3/4 cup mexican crema (or sour cream)

1 tsp onion or garlic powder

dash cayenne or hot pepper sauce

salt & white pepper to taste

caramelize your onions as noted above. mix all other ingredients in a bowl (yogurt through salt and pepper). add most of the cool caramelized onions to the yogurt mixture, reserving a few tablespoons to pile on top for presentation. chill for at least 4 hours and up to a day or two before serving. the flavors will meld and become outrageous. best served with salty, ridged potato chips. the salt counter-balances the sweetness of the onions and the thicker chip can stand up to the hefty nature of the dip.


Filed under appetizer

7 responses to “caramelized onion dip

  1. I do so enjoy chips and dip! I can smell those lovely onions caramelizing just by looking at the photos. So much better than storebought!

  2. gretchen

    looks yummy! some sugar will help the onions to brown and caramalize a little quicker … and you can make the onions ahead and refrigerate until needed. =:o)

    • thecosmiccowgirl

      it’s true sugar can help things along, but i definitely wouldn’t add it in this case. these are engineered to be super sweet onions–almost too sweet already!

  3. Okay, I made this and I don’t know whether to thank you or yell at you! I could eat it EVERY day of my life! I took it over to a friends on friday night and we ate it all! I was hoping to bring some home – now I want to make more!!! Might have to today!! It is serious YUM!

  4. oh, it’s true, if you use 1015’s you don’t need to add sugar. It was just the right amount of sweet!!

  5. Pingback: pickled pearls of wisdom « the cosmic cowgirl

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