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Caramelized Onion Dip

This Caramelized Onion Dip is one of my favorite appetizers to make when I’m hosting. The slow-cooked onions add so much flavor, while the crispy bacon and melted cheese make every bite rich, creamy, and savory. It’s always a hit with crackers or toasted sourdough.
Print Recipe
Course Appetizer
Cuisine American

Ingredients
  

  • 1 lb thick-cut bacon chopped
  • 2 yellow onions thinly sliced
  • 2 shallots thinly sliced
  • salt a pinch
  • water as needed for caramelizing (I used 3 tablespoons)
  • 6 garlic cloves minced
  • 1-2 teaspoons fresh thyme leaves
  • 1-2 teaspoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 4 ounces seriously sharp cheddar freshly shredded
  • 4 ounces mild cheddar freshly shredded
  • 4 ounces mozzarella freshly shredded
  • 3 ounces Gruyère freshly shredded
  • black pepper freshly cracked, to taste
  • crispy fried onions for topping
  • crackers or toasted sourdough, for serving

Instructions
 

  • Cook the chopped bacon in a large skillet over medium heat until crispy. Transfer it to a paper towel-lined plate, reserving some for the topping. Leave up to ¼ cup of bacon fat in the skillet.
  • Add the sliced onions, shallots, and a pinch of salt to the skillet. Cook over medium-low heat for 40–50 minutes, stirring occasionally, until the onions are deeply golden and soft. Add small splashes of water as needed to loosen the browned bits and prevent the onions from burning.
  • During the last 2–3 minutes of cooking, stir in the minced garlic, thyme, balsamic vinegar, brown sugar, and Worcestershire sauce. Remove from the heat and allow the mixture to cool slightly.
  • Preheat the oven to 350°F. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise, mixing until smooth.
  • Reserve about ½ cup of the shredded cheese mixture for the topping. Stir the remaining cheese into the creamy base, then fold in the caramelized onion mixture and cooked bacon. Season with freshly cracked black pepper.
  • Spread the mixture evenly into a shallow 2- to 3-quart baking dish. Sprinkle the reserved shredded cheese and bacon over the top.
  • Bake for 20–25 minutes, or until the dip is heated through and bubbling around the edges.
  • Sprinkle the crispy fried onions over the dip and broil for 1–2 minutes, watching closely, until golden.
  • Allow the dip to rest for 5 minutes before serving warm with crackers or toasted sourdough.

Notes

  • Take your time caramelizing the onions. Cook them low and slow for 40–50 minutes until deeply golden and soft. Rushing this step can leave the onions bitter or undercooked.
  • Slice the onions evenly. Keep the onion and shallot slices similar in thickness so they caramelize at the same rate.
  • Save some bacon fat. Leave up to ¼ cup of rendered bacon fat in the skillet to caramelize the onions. It adds a delicious smoky flavor without needing extra oil.
  • Use water to prevent burning. If the onions start sticking or browning too quickly, add a tablespoon of water and scrape up the flavorful browned bits from the bottom of the skillet.
  • Add garlic toward the end. Stir in the minced garlic during the last 2–3 minutes of caramelizing. This keeps it fragrant without burning or becoming bitter.
  • Soften the cream cheese first. Let the cream cheese sit at room temperature for about 30 minutes before mixing. Softened cream cheese blends more easily with the sour cream and mayonnaise for a smooth, creamy base.
  • Shred your own cheese. Freshly shredded cheddar, mozzarella, and Gruyère melt more smoothly than pre-shredded cheese. It's worth the extra few minutes for a creamier dip.
  • Let the onions cool slightly. Allow the caramelized onion mixture to cool for a few minutes before folding it into the creamy base. This makes everything easier to combine evenly.
  • Don't overdo the salt. Bacon, cheddar, Gruyère, and Worcestershire sauce already add plenty of saltiness. Taste the mixture before adding any extra seasoning.
  • Use a shallow baking dish. A shallow 2- to 3-quart baking dish helps the dip heat evenly and gives you more surface area for that golden, cheesy topping.
  • Save the crispy onions for last. Add the crispy fried onions after baking, then broil for just 1–2 minutes. Keep a close eye on them because they can burn quickly.
  • Let the dip rest before serving. Give it about 5 minutes after removing it from the oven. This allows the cheese to settle slightly, making the dip easier to scoop.
  • Make it ahead for the holidays. Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate until ready to bake. Add a few extra minutes to the baking time if it's going straight from the refrigerator into the oven.
  • Serve with sturdy dippers. This dip is thick, creamy, and loaded with bacon and onions, so toasted sourdough, baguette slices, and sturdy crackers work best for scooping.
 
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Keyword caramelized onion dip