Caramelized Onion Dip Chives

There is something quietly magical about a bowl of caramelized onion dip set out at a gathering. It disappears faster than almost anything else on the table, and yet it asks so little of you in return. This Caramelized Onion Dip with Sour Cream and Chives is a creamy, savory party favorite built on a foundation of deeply golden onions, tangy full-fat sour cream, and a generous handful of fresh chives. Whether you are scooping it up with kettle chips, dragging a celery stick through it, or spreading it thick on a sandwich, every bite delivers that slow-cooked, almost-sweet onion depth that no packet of soup mix can replicate. With just 15 minutes of prep and about 35 minutes of gentle, unhurried cooking, this American classic is as easy as it is impressive.

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The secret to this dip is patience at the stove. Two large yellow onions, finely diced and coaxed low and slow in a mix of unsalted butter and olive oil, gradually shed their sharpness and develop a honeyed, caramel-brown sweetness that becomes the soul of the finished dish. Once they cool, they fold into a silky base of sour cream, mayonnaise, Worcestershire sauce, garlic powder, and onion powder—a combination that is tangy, savory, and deeply satisfying. Fresh chives stirred in at the end add a bright, grassy counterpoint that keeps the whole dip feeling lively rather than heavy. A short rest in the refrigerator is all it takes for the flavors to knit together into something that tastes like it came from a very good restaurant rather than your own kitchen.

Ingredients

• Onions
• 2 large yellow onions, finely diced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ½ tsp sugar (optional, to aid caramelization)
• Dip Base
• 1½ cups sour cream (full-fat recommended)
• ½ cup mayonnaise
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• ½ tsp onion powder
• Fresh Herbs
• ¼ cup finely chopped fresh chives
• 1 tbsp finely chopped fresh parsley (optional)

Instructions

Step 1 – Caramelize the onions

In a large skillet over medium-low heat, melt the butter with the olive oil. Add the diced onions, salt, pepper, and sugar.

Step 2 – Cook low and slow

Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 30–35 minutes. If the onions brown too quickly, reduce the heat. Let cool to room temperature.

Step 3 – Mix the dip base

In a medium mixing bowl, whisk together the sour cream, mayonnaise, Worcestershire sauce, garlic powder, and onion powder until smooth.

Step 4 – Combine

Fold in the cooled caramelized onions, chives, and parsley (if using). Mix well to combine.

Step 5 – Season

Taste and adjust seasoning as needed.

Step 6 – Chill

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Step 7 – Serve

Serve chilled, garnished with extra chives, alongside chips, crackers, or fresh vegetables.

Zusatztipps für die Zubereitung

Achte darauf, die Zwiebeln wirklich auf niedriger bis mittlerer Hitze zu garen – Eile ist der größte Feind der Karamellisierung. Rühre alle fünf bis sieben Minuten um und lasse die Pfanne zwischen den Rührvorgängen ruhig stehen, damit sich die goldenen Röstaromen gleichmäßig entwickeln können. Für ein besonders cremiges Ergebnis empfiehlt sich Sauerrahm mit vollem Fettgehalt; fettarme Varianten können die Konsistenz wässriger machen. Alle Werkzeuge – große Pfanne, Holzlöffel oder Spatel, Rührschüssel, Schneebesen sowie Messer und Schneidebrett – sollten bereitstehen, bevor du anfängst, damit der Ablauf reibungslos bleibt.

Varianten und Anpassungen

Für eine leichtere Variante kannst du die Hälfte des Sauerrahms durch griechischen Joghurt ersetzen, ohne auf Cremigkeit zu verzichten. Eine Prise Cayennepfeffer verleiht dem Dip eine angenehme Schärfe, während geräuchertes Paprikapulver eine rauchige Tiefe hinzufügt. Wer den Dip als vegetarische Option anbieten möchte, sollte die Worcestershire-Sauce durch eine vegetarische Alternative ersetzen, da herkömmliche Worcestershire-Sauce Fisch enthalten kann. Für eine glutenfreie Zubereitung ist es wichtig, alle Etiketten zu prüfen und ausschließlich zertifiziert glutenfreie Worcestershire-Sauce und Mayonnaise zu verwenden.

Serviervorschläge

Dieser Dip entfaltet sein volles Aroma am besten gut gekühlt, garniert mit einem Strauß frisch gehackter Schnittlauchröllchen. Reiche ihn mit Kartoffelchips, Crackern oder knackigem Gemüse wie Karotten-, Sellerie- und Gurkensticks. Er eignet sich ebenso hervorragend als Aufstrich für Sandwiches oder als Beilage zu einem festlichen Büfett. Zum Trinken passen ein Sekt, ein helles Pils oder ein frischer Weißwein ausgezeichnet dazu und ergänzen die süßlich-herzliche Note der karamellisierten Zwiebeln.

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Once you have made this caramelized onion dip from scratch, it is very hard to go back to anything else. At just 175 calories per serving with 15 g of fat and 2 g of protein, it is an indulgence that still leaves room on the plate for everything else the table has to offer. Set it out at your next game day, holiday gathering, or casual weeknight snack session and watch it vanish. The only complaint you are likely to hear is that you did not make enough.

Recipe FAQs

→ How do I caramelize onions properly?

Cook diced onions slowly over medium-low heat with butter and oil. Stir occasionally to avoid burning and allow natural sugars to develop a deep golden color, usually taking 30-35 minutes.

→ Can I substitute ingredients for a lighter option?

Yes, replace half the sour cream with Greek yogurt for a lighter texture without losing creaminess.

→ How should this be served?

Serve chilled alongside chips, crackers, or fresh vegetables for dipping or spreading.

→ What herbs complement this dish?

Fresh chives add a mild onion flavor, while optional parsley can provide a fresh, herbal note.

→ Can spices be added for more flavor?

Yes, a pinch of cayenne adds heat, and smoked paprika can deepen the overall flavor profile.

→ How long can this be stored?

Keep refrigerated for up to 2-3 days. Flavor improves if allowed to sit at least an hour before serving.