Caramelized Onion Dip
My son asked me to make his favorite onion dip. I was happy to do this, but instead of sautéing the onions I caramelized them.
My son’s verdict: “This is the best onion dip.” Sweet, marmalade like onions give the dip a new kick. In fact, caramelized onions brought a unique and wonderful taste to this appetizer.
The dip is excellent with toasts, crackers, chips and vegetables. It is great for sandwiches, as a healthier and tastier alternative to mayonnaise. For a family, a company, a picnic, a buffet table, for weekdays or holidays…
- 1 large red onion, 4 oz ( can be substituted for sweet or regular onion), chopped
- ¼ – ½ tsp sugar (optional)
- 3 tbsp olive oil (about)
- 3 tbsp water (about and if needed)
- 2-3 tsp balsamic vinegar, preferably aged (could be replaced with white balsamic or apple cider)
- 1 package (8 oz) cream cheese, at room temperature
- ½ – 2/3 cup sour cream
- 1 very small clove garlic, minced or passed through a press
- Salt (if needed)
- Ground black pepper
In a pan heat half of the oil. Add the onion and sugar (if use) and cook over medium heat for about 5 minutes.
Add balsamic vinegar and cook over very low heat for about 15-20 minutes. If all the liquid evaporates, add the remaining butter and a spoonful of water. Onions will look like a marmalade.
In a medium bowl, whip the cream cheese.
Add sour cream and garlic. Stir.
Add warm or cold onion and black pepper. Stir well. If necessary, add salt.
Serve at room temperature or slightly warmed.
Cook with pleasure!