Ingredients:

  • 2 lb (900 g) yellow onions (about 4–5 medium), thinly sliced
  • 1 tbsp (15 ml) neutral oil (vegetable or canola) or olive oil
  • 2 tbsp (28 g) unsalted butter
  • 1 tsp (4 g) fine sea salt, divided
  • 1 tsp (4 g) granulated sugar (optional)
  • 2 tbsp (30 ml) dry white wine, sherry, or water (for deglazing; optional)
  • 1 tsp (5 ml) balsamic vinegar or red wine vinegar (optional)
  • 1 cup (240 g) full-fat sour cream (or plain Greek yogurt)
  • 1/2 cup (115 g) mayonnaise (or plain Greek yogurt + 1–2 tbsp oil)
  • 4 oz (115 g) cream cheese, softened
  • 1 tsp (5 ml) Dijon mustard
  • 1 tsp (5 ml) Worcestershire sauce (optional)
  • Freshly ground black pepper, to taste (about 1/4–1/2 tsp)
  • Additional salt to taste (start with 1/4 tsp)
  • 1–2 tbsp (4–8 g) chopped fresh chives or parsley
  • Pinch smoked paprika or a drizzle of olive oil (optional)
  • Crispy bacon bits (optional)

Instructions:

  1. Peel and thinly slice the onions evenly, aiming for about 1/8–1/4 inch (3–6 mm) thickness.
  2. Heat a large wide heavy skillet over medium heat; add the oil and butter until the butter foams. Add the sliced onions and 1/2 tsp salt, stirring to coat and spreading them into an even layer.
  3. Reduce heat to medium-low and cook the onions low and slow, stirring every 3–5 minutes to prevent sticking. After about 20–30 minutes, add 1 tsp sugar if using to encourage color. Continue cooking another 15–30 minutes until onions are deeply golden to mahogany and jammy, lowering heat if edges begin to burn.
  4. If fond forms on the pan, deglaze with 2 tbsp wine, sherry, or water and scrape up the browned bits. Stir in 1 tsp balsamic or red wine vinegar and the remaining salt, taste and adjust seasoning. Remove from heat and let cool slightly.
  5. Transfer the caramelized onions to a plate or shallow bowl and cool to near room temperature so they won't melt the cream base.
  6. In a mixing bowl, beat the softened cream cheese until smooth. Fold in the sour cream, mayonnaise, Dijon mustard, Worcestershire sauce (if using), freshly ground black pepper, and about 1/4 tsp additional salt. Taste and adjust seasoning.
  7. Fold about three-quarters of the cooled caramelized onions into the dip base, reserving some onions for garnish.
  8. Cover and refrigerate the dip for 30–60 minutes to let the flavors meld (optional but recommended).
  9. Transfer to a serving bowl and top with the reserved onions, chopped chives or parsley, and a pinch of smoked paprika or crispy bacon if desired. Serve with chips, crudités, or toasted bread.