Caramelizing onions is one of my favourite ways to turn a pantry staple into something delicious. The slow cooking of the onions helps to caramelize the sugars and brings out the sweet flavour adding a depth of flavour. This caramelized onion dip is a helpful recipe to have in your back pocket the next time you need to make an appetizer on short notice.
Making Caramelized Onions
- Thinly Slice Onions – thinly slicing the onions helps to reduce the amount of time you need to saute them so do your best to slice them thinly.
- Saute Onions – heat your pan over medium-low heat, adding a drizzle of oil, then add the onions and a pinch of salt.
- Stir – stir the onions occasionally so that they don’t stick to the pan. If they begin to stick reduce the heat. Depending on the size of your pan it will take about 25 minutes for the onions to become caramelized.
After you’ve made the caramelized onions, you can use them to make the dip or save some for later. They freeze well and are also a great addition to pizza.
To make the dip you will combine the sour cream with the onions then add some balsamic vinegar and finely chopped parsley. Depending on how I serve the dip I will adjust the amount of sour cream. If I’m serving with crackers, I will use less and if I’m serving with chips, I will add more so it’s creamier. My other tip for serving with chips is to cut your onions into smaller pieces, this makes it easier to scoop up the dip.
Using the onions I harvested from the garden in August for the caramelized onion dip is delicious and a great recipe for fall. I hope you enjoy the caramelized onion dip, leave a comment below with your favourite way to use caramelized onions.
Caramelized Onion Dip
- 2 medium yellow onions, thinly sliced
- 1 tsp kosher salt
- ¼ cup sour cream more if you plan to serve with chips
- 1 tsp balsamic vinegar
- 1 tsp finely chopped parsley
- Thinly slice the yellow onion and add to a preheated pan on medium-low with a drizzle of oil. Add a pinch of salt.
- Stir the onions occasionally to keep them from sticking to the pan, if they begin to stick reduce the heat.
- When the onions have turned a brown caramel colour, remove them from the heat, this will be approximately 25 minutes. Allow the onions to cool.
- Mix the cooled onions with sour cream, balsamic vinegar and parsley.