Caramelized Onion Dip Recipe

Here’s an easy and delicious dip for the Super Bowl or any time of year. Made with sweet and jammy caramelized onions, white wine, and cream cheese, this dip is chip ready! Plus a trick to quickly dice onions.

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Full Recipe + Ingredients: : https://jerryjamesstone.com/recipe/caramelized-onion-dip/

2 large yellow onions, diced
2 tablespoons butter
1/4 cup white wine
12 ounces sour cream
8 ounces cream cheese, softened
¼ cup chopped parsley, divided

Melt butter in a medium sized pan over a medium heat.

Add the onions, and caramelize them. This will take about 30 minutes or so. The onions will first sweat and then become slightly translucent. The key here is to caramelize them and not burn them, so you will have to turn down the heat once they get going. Be sure to stir them every few minutes but onions caramelize the best when ignored a bit. They are done when they are a deep golden brown and jammy.

Deglaze pan by adding just enough white wine to cover the bits stuck to the pan, and bringing it to a simmer. Use a spatula to scrape the bits away while the liquid cooks off.

In a mixing bowl, using a hand mixer, mix together the sour cream and cream cheese. Then add in the caramelized onions and the deglazed bits. Add in half of the chopped parsley and mix everything until well combined.

Transfer mixture to a dip bowl and top with remaining chopped parsley. Serve with ridged potato chips or slices of bread.

Enjoy!

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♪ La la la la la la ♪ ♪ La la la la la la ♪ – Hi, I’m Jerry James Stone. In today’s video, I’m gonna show how to make a tasty, delicious caramelized onion dip. Let’s get cooking. ♪ La la la la la la ♪

– So first, I’m gonna show you how I quickly dice onions. So let’s get into that. So we just go and remove the outer layer and peel that away after you’ve cut the onion in half. And then just take your knife and sort of cut along the perimeter of the onion,

Make slices so we’re just gonna cut down. From there, you just do small chops and then the onions will just fall off and be nicely diced. So easy as that. So chop our onions. Now we’re gonna go ahead and caramelize them. So I have some melted butter here.

I add my onions to the pan. So the thing about caramelizing onions, there’s this whole, I don’t know if you read a lot of food blogs but I read a lot of food blogs and it’s funny ’cause I’ll see recipes for caramelized onions and they’re like oh,

Caramelized onions for like five to 10 minutes. There’s no way in hell you can caramelize onions in five to 10 minutes. It takes a really long time to get those sugars to start to develop and caramelize so it’s gonna probably take about 30 minutes to fully caramelize all these onions.

The key to really delicious caramelized onions is to kinda go low and slow. So you don’t wanna burn them. If they start to burn, you have the heat too high. You wanna make sure that they’re just browning and then they start to caramelize. But the first thing that they’re gonna do

Is they’re gonna start to sweat. So when onions sweat what happens is they start to release that water and they start to get a little translucent. That’s kinda the first step. You can kinda use the high heat for that but after that happens, you wanna make sure that you turn down the heat

And allow them just to slowly cook over time. Caramelized onions are best when they’re just kinda ignored for a while and then you come back and kinda stir them. So you don’t wanna overly work them, you want them to have that contact with that heat, that low heat

To really caramelize those sugars within the onions. Let’s go ahead and oh, there’s a little onion skin. We don’t want that baby. Get them fully coated in the melted butter and then I’m just gonna let them start to cook. ♪ La la la la la la ♪

♪ La la la la la la ♪ ♪ La la la la la la ♪ – So while the onions are caramelizing, I’m gonna go ahead and prepare the sour cream and cream cheese mixture which is also part of the dip. So just go ahead and add that in to a mixing bowl.

Get that all in there. I’m just gonna go ahead and mix that together. Okay. The main thing that you’re trying to do here is you’re just trying to break up the cream cheese so it’s not so firm so you can mix in the caramelized onions. So by incorporating the sour cream that way it’s easily done. So the onions are done caramelizing

And as you can see, they have a nice little char in the bottom so what we’re gonna do is I’m actually gonna go ahead and deglaze the pan. So I’m just gonna add a little bit of white wine to the pan. Now, for this particular recipe, because I’m going to be mixing it into the sour cream and cream cheese mixture, I don’t necessarily have to cook off all of the wine. But when you’re deglazing a pan, there’s a couple different ways to do it. So you just wanna add enough liquid

To remove those charred bits from the pan as you can kinda see here. So it’s all coming up with the white wine added. The second thing is if you’re gonna be adding it to something that doesn’t necessarily have a lot of liquid, you wanna cook off whatever liquid you use.

So you can use white wine, red wine, you could water, you can use a broth, it doesn’t matter. So if you’re gonna deglaze the pan for say gravy, you might wanna use broth and just leave it in there to add in your other ingredients but basically what you’re doing

Is this is gonna level up so much flavor ’cause all those charred little bits that are stuck to the pan are just full of flavor. So we’re just using this to kinda pull off all those bits. You just want just enough liquid to cover the bottom of the pan.

You don’t wanna add too much. And just go ahead and scrape those off using a little bit of heat. You can see how clean it is compared to how it was before. So now that we’ve deglazed the pan, I’m gonna go ahead and add those onions to that mixture.

So we’ve caramelized the onions, we’ve deglazed the pan so now I’m gonna go ahead and add the onions to the sour cream and cream cheese mixture. By the way, it smells really freaking good. Love the smell of onions in any format, raw, cooking or caramelized but right now, this is definitely striking all the right notes. So let’s go ahead and add that in. And I’m gonna mix that together. Get it all worked in there. You can add in a little bit of chopped parsley just to give it a pop. Okay, so we’ve mixed everything together. Transfer it to a serving bowl. I’m just gonna top it off with a little bit more chopped parsley.

I personally don’t think this recipe needs any salt but you could also add some salt just depending on how you want it to taste but here’s a delicious, home-made caramelized onion dip. Wonderful for all those Ridge Chips. If you like this video, hey, give me a thumbs up.

If there’s something you wanna see, then drop a comment below and if you like to cook like I do, I release new videos every single week so please subscribe. I’ll see you guys next time. (grunting) Yeah. ♪ La la la la la la ♪ ♪ La la la la la la ♪

♪ La la la la la la ♪ ♪ La la la la la la ♪ ♪ La la la la la la ♪ ♪ La la la la la la ♪ ♪ La la la la la la ♪ ♪ La la la la la la ♪

♪ La la la la la la ♪ ♪ La la la la la la ♪ ♪ La la la la la la ♪ ♪ La la la la la la ♪