Foodwise > Eat Seasonally > Recipes > Onion Dip

Onion Dip

Source: Michele McQueen, Town Fare and Lucy Blue

Recipe Type: Appetizers and Sides | Seasons: Spring

This recipe was demonstrated at the Foodwise Classroom on March 28, 2026.

Serves 12

INGREDIENTS

Onions
4 large yellow onions, thinly sliced
3 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon sugar (optional, helps caramelization)
2 cloves garlic, minced
2 tablespoons dry white wine or sherry (optional, for depth)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

Dip Base
16 ounces cream cheese, softened
2 cups sour cream
1 ½ cups grated Gruyère cheese
½ cup grated Parmesan (optional but recommended)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon smoked paprika (optional)

Herbs & Finish
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
Salt and pepper to taste

PREPARATION

Caramelize the onions (key step): Heat butter + olive oil in a large pan over medium heat. Add onions, salt, and pepper. Cook slowly, stirring often. After ~10 minutes, reduce heat to medium-low and continue cooking 30–40 minutes until deeply golden and jammy. Stir in garlic, thyme, and sugar (if using) in the last 5–10 minutes. Deglaze with wine/sherry and cook until liquid evaporates. Let cool slightly.
Make the base: In a large bowl, beat together cream cheese and sour cream until smooth. Mix in Dijon, Worcestershire, paprika, Gruyère, and Parmesan.
Combine: Fold in the caramelized onions. Add parsley and chives. Taste and adjust salt/pepper.
Chill or bake (two options): Cold version (classic party dip): Cover and refrigerate at least 2 hours (overnight is best). Hot version (extra indulgent): Transfer to a baking dish. Bake at 375°F (190°C) for 20–25 minutes until bubbly and lightly browned.

Serving Suggestions