Slow-cooked, jammy onions folded into tangy sour cream and cream cheese, baked until warm and served with crunchy kettle chips.
Before you start: set the cream cheese out to soften. It's also good cold: skip the oven and chill the dip at least an hour so the flavors meld.
Make ahead: mix the dip up to 1 day ahead and refrigerate in its baking dish. Bake straight from the fridge about 25 minutes. Thick kettle chips hold up best to a warm, heavy dip.
Ingredients
Scale
Measurement units
- 3 tbsp unsalted butter
- 4 large yellow onions (thinly sliced)
- ¾ tsp kosher salt (divided)
- 2 garlic cloves (minced)
- 1 tbsp fresh thyme (chopped)
- 8 oz cream cheese (softened)
- 1 cup sour cream
- ¼ tsp black pepper
- 10 oz kettle-cooked potato chips
Ingredients
Scale
Measurement units
- 3 tbsp unsalted butter
- 4 large yellow onions (thinly sliced)
- ¾ tsp kosher salt (divided)
- 2 garlic cloves (minced)
- 1 tbsp fresh thyme (chopped)
- 8 oz cream cheese (softened)
- 1 cup sour cream
- ¼ tsp black pepper
- 10 oz kettle-cooked potato chips
Instructions
Caramelize the onions
Melt butter (3 tbsp) in the skillet over medium-low heat. Add sliced onions and salt (½ tsp) and stir to coat.
Cook, stirring every few minutes, until soft, jammy and deep golden brown, about 30 minutes. If the bottom starts to scorch, add a splash of water and scrape it up.
Equipment: large skillet
Finish the onions
Stir in garlic and thyme (1 tbsp) and cook until fragrant, about 1 minute.
Take the pan off the heat. Heat the oven to 350°F. Once the onions are cool enough to handle, roughly chop them on a cutting board.
Equipment: large skillet
Mix the dip
Stir cream cheese (8 oz), sour cream (1 cup), salt (¼ tsp) and pepper (¼ tsp) until smooth.
Fold in the chopped onions, taste for salt and spread in the baking dish.
Equipment: mixing bowl and spatula, small oven-safe baking dish
Bake
Bake until hot through and bubbling at the edges, about 15 minutes.
Equipment: small oven-safe baking dish
Serve
Let the dip rest a few minutes, then serve warm with kettle chips (10 oz).
Tomorrow's Meal
Creamy Caramelized Onion Skillet Pasta
Leftover onion dip melted into a quick skillet sauce with pasta water and Parmesan.
You'll need to pick up:
8 oz short pasta1/4 cup grated Parmesan1 tbsp butter
Quick overview:
- 1.Cook the pasta in salted water until al dente, saving 1 cup of the water
- 2.Melt the butter in a skillet over medium-low heat and add about 1 cup leftover dip
- 3.Whisk in pasta water a splash at a time until the sauce is smooth and creamy, 2 to 3 minutes
- 4.Toss in the pasta and Parmesan and serve with black pepper
Before you cook
Cook notes
- • Before you start: set the cream cheese out to soften.
- • Make ahead: mix the dip up to 1 day ahead and refrigerate in its baking dish. Bake straight from the fridge about 25 minutes.
- • It's also good cold: skip the oven and chill the dip at least an hour so the flavors meld.
- • Caramelized onions keep 5 days in the fridge, so you can cook them earlier in the week.
- • Thick kettle chips hold up best to a warm, heavy dip.
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