Caramelized Onion Dip Recipe on Food52 (2024)

FAQs

What are the ingredients in good foods caramelized onion dip? ›

Rbst-free Low-fat Greek Yogurt (pasteurized Grade A Skim Milk, Milk Protein Concentrate, Cream, Pectin, Enzymes, Live Active Cultures), Caramelized Onions, Mayonnaise (canola Oil, Egg Yolks, Lemon Juice, White Wine Vinegar, Water, Mustard Powder), Dehydrated Onions, Raw Cane Sugar, Garlic, Sea Salt, Onion Powder, Black ...

Cooking instructions

Caramelize the onions: Heat about 1 tablespoon of canola oil in a large skillet or dutch oven over medium-low heat. Once hot, add the onions and stir to coat. Let cook, stirring every 5-10 minutes, until deeply caramelized, about 1 ½ - 2 hours.

You can use either oil or butter to caramelize onions — but ideally, you use a combination of both! I like to use olive oil, and this cooking fat tolerates heat particularly well. Meanwhile, butter adds a distinctly rich flavor to the caramelized onions.

It takes time, probably a solid 45 minutes, for the onions' sugars to caramelize. If your heat is too high, the onions will burn. Heat your pan over medium-low, then add your onions. Keep it on that temp for the whole process.

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

So adding water and covering the skillet causes the raw onions to wilt faster and more evenly as the water turns to steam. Then, uncover the skillet and begin a process of pressing the softened onions into the bottom and sides of the skillet for maximum contact—and maximum browning.

Tip: use apple cider vinegar for white and yellow onions and balsamic vinegar for red onions. Tip: the vinegar serves to deglaze the pan, adds acidity, and brings this recipe together by boosting the tangy and savory flavors of the caramelized onions. If the onions stick to the pan, that's fine.

Baking soda makes the onions more alkaline, which speeds up the browning reactions necessary for properly caramelized onions. But it also weakens the pectin that holds the onion's cells together, turning what should be soft but distinct pieces of browned onion into a nauseating stew of pea-green mush.

Use Water. Like I mentioned above, we want to get rid of all the water in the onions to allow for browning to take place. But once the onions do start to brown, water can be your best friend! Adding water periodically into the pan while caramelizing your onions will prevent burning.

The winner was a technique heralded by America's Test Kitchen, which begins by steaming the onions, covered, over high heat. The onions are then cooked uncovered over medium-high heat until caramelized, at which point a baking soda solution is stirred in.

How do I know when caramelized onions are done? ›

Caramelized onions should be far darker than golden in color. → Follow this tip: Cook times will vary depending on the number of onions you're cooking and the type of onion (its sugar content and age), but plan to cook caramelized onions for 40 to 50 minutes (at least) until they have a dark-brown, rich color.

room temperature cream cheese, 1 cup sour cream, 1 tablespoon Worcestershire sauce, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and ¼ tsp salt in a bowl, stirring until the mixture is smooth. Add the caramelized onions to the dip and stir to combine.

What's in Onion Ring Sauce? MAYONNAISE & KETCHUP A few basic condiments like mayo and ketchup are mixed with some tangy red wine vinegar. SEASONING some Cajun seasoning with a dash of sugar.

SKIM MILK, WHEY (MILK), PALM OIL, WATER, CONTAINS LESS THAN 2% OF ONION*, PARSLEY*, SALT, SUGAR, HYDROLYZED SOY AND CORN PROTEIN, HYDROLYZED TORULA AND BREWER'S YEAST PROTEIN, CITRIC ACID, LACTIC ACID, DISTILLED VINEGAR, MONOSODIUM GLUTAMATE, FOOD STARCH-MODIFIED, GELATIN, SODIUM HEXAMETAPHOSPHATE, DEXTROSE, LOCUST ...

Ingredients. CULTURED CREAM, SALT, DEHYDRATED ONION, HYDROLIZED CORN PROTEIN, SUGAR, MONOSODIUM GLUTAMATE, DEHYDRATED PARSLEY, DEXTROSE, ENZYMES.