Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil (or neutral cooking oil)
  • 3 large Yellow Onions (approx. 1 kg), very thinly sliced pole-to-pole
  • 1 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Freshly Cracked Black Pepper
  • 2 Tbsp Dry Sherry or Vermouth (optional)
  • 1/4 cup Beef or Vegetable Stock (low sodium)
  • 1 1/2 cups Full-Fat Sour Cream (cold)
  • 4 oz Full-Fat Cream Cheese, softened to room temperature
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp White Wine Vinegar or Lemon Juice
  • 1/4 cup Fresh Chives, finely chopped

Instructions:

  1. Melt the butter and olive oil in a heavy-bottomed skillet or Dutch oven over medium heat.
  2. Add the thinly sliced onions, 1 tsp salt, and pepper. Stir well to coat. Cook over medium-low heat for 10–15 minutes, stirring occasionally, until the onions are completely softened and translucent.
  3. Reduce the heat to low. Continue cooking, stirring every 5–7 minutes. The onions will gradually turn golden brown, then deep amber. This slow caramelization process takes 30–35 minutes after the initial softening. If dark bits (fond) stick to the bottom, add 1 Tbsp of water and scrape it up.
  4. Once the onions are a rich, deep brown, pour in the Sherry/Vermouth (if using) and/or the beef stock. Scrape up any remaining fond to deglaze the pan. Cook until the liquid has evaporated.
  5. Remove the caramelized onions from the heat and spread them thinly on a plate or tray to cool completely to room temperature.
  6. In a large mixing bowl, thoroughly combine the softened cream cheese until smooth. Add the cold sour cream, Worcestershire sauce, onion powder, garlic powder, and vinegar/lemon juice. Mix until homogenous.
  7. Fold in the cooled caramelized onions and about half of the chopped chives into the base mixture until evenly distributed.
  8. Taste the dip and add additional salt or pepper as needed.
  9. Transfer the dip to an airtight container. Refrigerate for a minimum of 1 hour (2–4 hours is ideal) to allow the complex onion flavor to permeate the dairy base. Garnish with the remaining fresh chives before serving.