Homemade Dips
Korey Provencher makes crowd-pleasing onion and spinach and artichoke dips.
World's Greatest Onion Dip
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Homemade Dips
Korey Provencher makes crowd-pleasing onion and spinach and artichoke dips.
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The Martha Stewart Show, December 2010
- Yield Makes 2 cups
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Ingredients
- 2 tablespoons olive oil
- 4 small onions, chopped
- 1/2 shallot, finely chopped
- 2 sprigs fresh thyme
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- Pinch of celery salt
- Assorted crudite, for serving (optional)
- Flatbreads or toasted baguette slices, for serving (optional)
Directions
- Heat oil in heavy-bottom pan or Dutch oven heat oil over medium heat. Add onions, shallot, and thyme. Let cook until onions are very soft and caramel in color, 45 to 60 minutes.
- Add vinegar and Worcestershire sauce; let cook until slightly thickened, about 15 minutes. Season with salt and pepper; remove from heat and let cool to room temperature.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes. Add cooled onions and celery salt; stir to combine. Transfer to refrigerator to chill at least 2 hours and up to 2 weeks; serve with crudite, flatbreads, or baguette slices.
I absolutely love various dips, finger sandwiches, and assorted appetizers. Onion Dip is one of my all time favorites, thanks for sharing this amazing recipe Yummy!! :-)
I made this for a party this weekend and everyone tried it and then didn't have another bite. And this was a pretty food-savvy crowd. I, too, did not care for it. It is very creamy and I loved the base for this, but it really just tasted list carmelized onions and that's it. Also, the color ends up being much darker when the onions are carmelized so it really didn't look appetizing either. BTW, I only used 3 onions as well. Had I used 4 I think it would have been WAY too much.
Hands Down, this is the world's greatest! I have made it for 3 different parties and everyone loved it and licked the bowl clean. Thank you for sharing.
Howdy, MOMLIBRARIAN...leave the Thyme sprigs whole. As the mixture cooks the tiny leaves will come off of the stems and stay in the mixture (the stems continue to flavor the mixture as it cooks); once the mixture is finished cooking, remove stems and discard. I made this for my husband..he agrees, it is the best onion dip he has ever had and he is the hor d'oeuvre guy. Easy to make and keeps well. Would make a great hostess/host gift. Two cups goes a long way.
I'm not clear about the thyme. Is it left whole springs in with the cooking onions and removed before mixing or are the leave removed and mixed in?
I made this for a cocktail party yesterday. I'm not going back to store bought French onion dip. The sweet carmelized onions paired with the acidic vinegar and the pop of Worcestershire were divine in the mouth. This is not difficult to make, just takes at least an hour or so. The deep brown carmel color took 30 minutes. So get in your zone, turn on the tunes, and pour yourself a glass of wine and make this dip!
Bellaming, I just watched the recipe on my DVR and he did say 45 to 60 minutes, so the recipe is accurate. Let me know how it came out if you make it. Thanks
On the show, they mentioned cooking the onions for 46 - 60 minutes in order to achieve the level of caramelization required to make this recipe taste best. I can't wait to try it! :)
In directions 1. it says to cook onions for 45 to 60 minutes, is that correct?