| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 8 servings (1 1/2 cups) |
Ingredients
- 4 tablespoons (1/2 stick) salted butter
- 1 medium sweet onion, cut into 1/2-inch-thick rings
- Fine sea salt and freshly ground black pepper
- Fine sea salt and freshly ground black pepper
- 1 teaspoon honey
- 3 cloves garlic, chopped
- 1/4 cup dry vermouth or dry white wine
- 3/4 cup sour cream
- 1/4 cup (2 ounces) cream cheese, at room temperature
- 1 tablespoon finely chopped fresh chives, plus more for garnish
- Dash of cayenne pepper
Instructions
- First, clarify the butter so that you can fry the onions at high heat and put a very dark, almost burnt crust on them. Heat the butter in a small skillet over medium-high heat until it foams and browns. Remove from the heat. Tilt the skillet and carefully spoon off the foam, saving it in a small bowl. Pour the clear butter into another bowl, and pour the dark dregs at the bottom of the skillet into the bowl with the foam. Add the clear butter to a larger heavy skillet. (Discard the butter foam and dregs.)
- Heat the skillet over medium-high heat. Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper. Fry the onions, flipping them now and then, until they’re dark on the edges, even black and crispy in spots, about 10 minutes. Add the honey and garlic and cook for 1 more minute. Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes. Remove from the heat and let cool.
- Put the sour cream and cream cheese in a mixing bowl and mix with a rubber spatula until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Stir in the chives. Add the cayenne and season with salt.
- Transfer to a small bowl and garnish with more chives. (This can be made ahead of time and refrigerated.)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 142 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 34 mg |
| Sodium | 203 mg |
Reviews
As long as you don’t burn the onions, this recipe is stellar! Serve with Russet potato chips.
Made this a million times!!! The BEST!!! I think we were all used to the dehydrated packet n sour cream which is still good but why go back? I sometimes use sweet Marsala in place of the vermouth/white wine…
Loved it! Very tasty and hard not to finish in one sitting.
Solid recipe. My guests enjoyed it. I think I’ll tweak it to punch up the flavors next time. I used the white wine I had on hand (per her suggestion in the video) instead of the vermouth but everything else I did exactly as written. Next time I’m going to use the vermouth, increase the garlic and cayenne and omit the honey. That might help. Still a good base to start with. Thank you
I love this recipe. I actually use 3 onions instead of only one, and it makes the dip more onion flavored since there’s more onions in one bite.
I have made this Caramelized fried-Onion Dip so many times now that it is one of my staples when making appetizers! Be creative and “fancy it up” with crostini or use as a base for a pasta dish…. it’s that good!
It is a perfect dip for a birthday and a tailgating party!
Love this recipe! Amy needs to be on primetime though. Do the right thing for your viewers! Amy and Ree are my favorite. Get rid of the mindless reality shows .
Excellent!!! I would not change one thing!!