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Triple Caramelized Onion Dip – thick and creamy with a little bit of spiciness. Made with slowly sautéed sweet onion, shallot, and scallion.
This is no ordinary onion dip. Not only are the onions caramelized, but it has three different onions perfectly caramelized! Sweet onion, scallion, and shallot to be exact. The scallion adds an herbiness while the shallot and sweet onion adds a less pungent sweetness. Each brings a distinct taste that melds together to make one super flavor.
What you need to make triple caramelized onion dip
How to caramelize onion
Caramelizing onions is really a practice in patience. You want to make sure to cook the onions slowly over low heat, adding butter as needed to keep the moisture and a little bit of sugar to aid in the caramelizing process. Start by dicing the sweet onion and shallot finely and grating the garlic. Add them to a hot skillet along with the scallion and a good portion of the butter to start.
Season the onions with a pinch of salt and let them cook for about 10 minutes until translucent. Stir the mixture occasionally. Lower the heat before adding the remaining butter, sugar, and worcestershire sauce.
Continue stirring consistently for another 15-20 minutes or so. The fruit of your labor will be this golden sweet mass of oniony goodness.
Tips to avoid burning the onions:
- Use a cast-iron skillet or a large heavy-bottomed pot. Thin pans heat too quickly, scorching its contents.
- Keep the onions moisturized. Or at least hydrated. A sufficient amount of butter will keep the onions from sticking. However, you don’t want to add more butter than suggested. If you find that your onions are beginning to stick, lower the heat further and add a couple of tablespoons of water or flavored stock. Be sure to scrape the pan to release the flavors.
- Be watchful of the heat. The flame should begin at medium and end at low by the time the onions are done. Caramelizing onions are a labor of love but it’s so worth it.
How to make triple caramelized onion dip
Whip together in a bowl, softened cream cheese, mayo, and sour cream. Season with salt, garlic powder, onion powder, parsley, black pepper, and cayenne. Fold in the cooled caramelized onions.
The best way to serve this dip
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*This recipe was updated on 1/14/20 and again on 9/10/20 for added content. It was first published on 3/19/19.*
Triple Caramelized Onion Dip
- 8 oz cream cheese softened
- 1/2 c mayo
- 1/2 c sour cream
- 1 lg sweet onion
- 1 lg bunch scallions sliced plus more to garnish
- 2 lg shallots
- 4 cloves garlic grated
- 3 tbsp butter
- 1 tbsp Worcestershire sauce
- 2 tsp sugar
- 1/2 tsp salt to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- Heat a skillet over medium heat. Add the 2 tbsp of butter, the onion, scallions, shallot, and garlic. Season with a pinch of salt and saute the onions until they become translucent about 10 minutes. Drop the heat to low and add the worcestershire sauce, sugar, and remaining butter. Stir and continue to cook for another 15-20 minutes stirring consistently. Once the desired caramelization is achieved, remove from the heat and allow it to cool slightly.
- In a mixing bowl add the softened cream cheese, mayo, and sour cream. Blend together with the salt, garlic powder, onion powder, parsley, black pepper, and cayenne. Add the cooled onion mixture and mix well. Refrigerate until cold and firm, about 4 hours. Garnish with reserved 1/4 cup of sliced scallions. Serve with chips or veggies.