Caramelized Onion Dip Recipe (2024)

FAQs

What are the ingredients in good foods caramelized onion dip? ›

Rbst-free Low-fat Greek Yogurt (pasteurized Grade A Skim Milk, Milk Protein Concentrate, Cream, Pectin, Enzymes, Live Active Cultures), Caramelized Onions, Mayonnaise (canola Oil, Egg Yolks, Lemon Juice, White Wine Vinegar, Water, Mustard Powder), Dehydrated Onions, Raw Cane Sugar, Garlic, Sea Salt, Onion Powder, Black ...

Caramelizing the onions slowly in butter until they're rich golden-brown (but not so dark as to taste bitter) produces the sweetest, most flavorful results. The best results are obtained by being patient, attentive, and ready to deglaze with water toward the end of cooking.

You can use either oil or butter to caramelize onions — but ideally, you use a combination of both! I like to use olive oil, and this cooking fat tolerates heat particularly well. Meanwhile, butter adds a distinctly rich flavor to the caramelized onions.

Cooking instructions

Caramelize the onions: Heat about 1 tablespoon of canola oil in a large skillet or dutch oven over medium-low heat. Once hot, add the onions and stir to coat. Let cook, stirring every 5-10 minutes, until deeply caramelized, about 1 ½ - 2 hours.

Make-Ahead: This is a great dip to make the day before a party because it gets better as it is refrigerated! For the best flavor and texture, serve within 24 hours of making the dip. Storage: If you have leftovers, you can keep them in an airtight container in the refrigerator for up to 4 days.

It's our most popular flavor because it combines a creamy, smooth texture with just the right balance of French Onion flavor.

You definitely want the flavor of butter in your onions—but butter has the tendency to burn. For insurance, use a combination of butter and oil, which has a higher smoking point. But how much do you use? Depending on the consistency you want your onions, you can use more or less fat.

Tip: use apple cider vinegar for white and yellow onions and balsamic vinegar for red onions. Tip: the vinegar serves to deglaze the pan, adds acidity, and brings this recipe together by boosting the tangy and savory flavors of the caramelized onions. If the onions stick to the pan, that's fine.

The winner was a technique heralded by America's Test Kitchen, which begins by steaming the onions, covered, over high heat. The onions are then cooked uncovered over medium-high heat until caramelized, at which point a baking soda solution is stirred in.

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

Do you salt onions when caramelizing? ›

Unlike mushrooms, which shouldn't be salted until after they've browned, you should always salt onions before you start cooking them. Onions won't begin to caramelize until all the water in them has evaporated, and using salt will speed up that process, Caicedo explains.

You can caramelize any kind of onion, but yellow or Spanish onions tend to offer the most balanced-sweet-savory flavor profile and are the most versatile for different dishes. Sweet onions, such as Vidalia or Walla Walla work too, but keep in mind that their flavor will become even sweeter once caramelized.

In addition to water, we have another secret ingredient: baking soda. We often turn to it to speed browning, since it creates a high-pH environment, which allows caramelization to occur more readily. Baking soda is also handy for softening vegetables because altering the pH helps weaken their cell structure.

Thinly sliced onions are cooked in olive oil until soft and then caramelised in sweet brown sugar and a dash of balsamic vinegar. The result? A silky, deeply golden umami bomb.

What's in Onion Ring Sauce? MAYONNAISE & KETCHUP A few basic condiments like mayo and ketchup are mixed with some tangy red wine vinegar. SEASONING some Cajun seasoning with a dash of sugar.

Make sauce: Mix mayonnaise, horseradish, ketchup, paprika, cayenne, salt, oregano, and black pepper together in a medium bowl until well combined. Cover and store in the refrigerator until needed.

What is French onion dip? The store-bought kind? There's too many ingredients to list. This homemade version is simple: the base is sour cream; but it's the dried onion, onion powder, garlic powder, salt, and parsley that give it that heavenly onion flavor.