Caramelized Onion Dip As seen on Two peas & their pod Bookmark recipe Print recipe Download recipe Share Total Time 40 mins Prep Time 10 mins Cook Time 30 mins Rating 4.41 out of 5 stars (20) Ingredients 12 3 medium yellow onions2 tablespoons salted butter1 tablespoon olive oil1 teaspoon kosher salt1 teaspoon granulated sugar3 small sprigs fresh thyme, herbs removed3 teaspoons balsamic vinegar16 oz sour cream or plain Greek yogurt1/4 teaspoon garlic powderSalt and black pepper, to tasteKettle Brand Chips, for serving Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 In a large nonstick skillet, melt the butter over medium heat and add the olive oil. Add the onions and stir until they are well coated in the butter and olive oil. Move the onions around so they are in a single layer in the pan. Cook for about 10 minutes, stirring occasionally. Step 2 Reduce the heat to medium low. Season with salt to draw out the moisture and add a little sugar to enhance the sweet flavor. Add the fresh thyme. You want to cook the onions slow and low so they have a chance to caramelize. The onions will shrink down and get tender and juicy. This will take about 30 minutes to an hour. Make sure you stir the onions every few minutes or so so they don't burn. You don't want to stir them too often though, or they won't caramelize and brown. You want them to brown, but not burn. Just make sure you look at them every few minutes and give them a quick stir if they need it. Step 3 If the onions start to dry out, you can add a little water or broth to the pan. Step 4 In the last ten minutes, stir in the balsamic vinegar to give the onions flavor. Turn off the heat and carefully transfer the onions to a cutting board. Let the onions cool for a few minutes and then roughly chop them with a sharp knife. Step 5 In a medium bowl, combine the caramelized onions, sour cream (Greek yogurt), garlic powder, salt, and pepper. Stir until smooth and onions are mixed in well. Step 6 Serve with Kettle Brand chips. Chef’s notes Keep the dip covered in the refrigerator for up to 4 days. It can be made in advance.
