Caramelized Onion Dip
Super similar to my posted Sweet Onion Dip from 2012…I think this just shows that you can use whatever you have on hand and your dip is going to be gooodddd! This version is borrowed from Pinch of Yum, it has more cream cheese and she suggests Worcestershire (which I used). I also made it as easy as possible on myself and added the cheese and other ingredients to the warm onions and stirred until all was melted/mixed together – easy, fast (once the onions are caramelized) and tasty on absolutely everything – enjoy!
2 large or 3 medium yellow onions, sliced very thinly and then loosely chopped
2 T. butter
2 t. EACH kosher salt AND sugar
1/4 c. white wine
1 1/2 c. full fat sour cream AND 1 package (250 g/8 oz) cream cheese
~1/4 c. + chopped fresh parsley and some extra for garnish if you wish
1 T. Worcestershire sauce
Melt the butter in a non-stick skillet, add the onions and cook over medium-low heat while occasionally stirring for several minutes. As the onions get softened, sprinkle in the sugar and salt and then sauté them low and slow until they start to stick a bit. Splash in some of the wine and keep cooking until the wine is gone and the onions are a lovely caramelized deep golden color. This whole process could take as long as 45 minutes – and it’s worth it!
Once the onions are ready, remove the pan from the heat, add the sour cream, cream cheese and parsley and stir until the cheese has melted and the dip is well combined. Add in the Worcestershire and then taste for seasonings.
Scrape the dip into a covered container and refrigerate until you’re planning on enjoying it. Serving it at room temperature makes it easier to dip, but cold is much better for spreading on sandwiches or enjoying as a topping for perogies or potatoes.