John Wulff

🧅🫕 Onion Dip WIP

A real onion dip, not from a packet. Slowly caramelized onions melted into cream cheese, then folded with sour cream and mayo. Based on Sohlae’s recipe, still dialing it in.

Total time: 2½ hours (30 minutes active, 2 hours chilling)

Steps

1. Caramelize the onions (30 minutes)

  1. Add enough olive oil to coat the bottom of a large skillet and place over medium heat.
  2. Add 2 finely chopped yellow onions and cook, stirring frequently, until deeply browned, about 30 minutes.
  3. Remove from heat, add 4 ounces cream cheese, and stir until melted.
  4. Scrape into a large bowl.

2. Mix the dip (5 minutes)

  1. Add 1 cup sour cream, ½ cup mayonnaise, 1 teaspoon onion powder, 1 teaspoon chicken bouillon powder, and ½ teaspoon Worcestershire sauce.
  2. Stir well to combine.
  3. Taste and season with salt and pepper. You’ll likely need lots of pepper but may not need salt.

3. Chill (2 hours)

The dip needs time to set up. Don’t skip this.

  1. Cover and refrigerate for at least 2 hours before serving so the flavors can deepen and the dip thickens.

Shopping List

Produce

  • 2 medium yellow onions

Dairy

  • 4 ounces cream cheese
  • 1 cup sour cream

Pantry

  • ½ cup mayonnaise
  • 1 teaspoon onion powder
  • 1 teaspoon chicken bouillon powder
  • ½ teaspoon Worcestershire sauce
  • Olive oil
  • Salt and pepper