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Caramelized Onion Dip
Elizabeth Heiskell's Caramelized Onion Dip
Zach Pagano / TODAY
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(104 rated)
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Creamy onion dip can be made easily without resorting to packets of artificially flavored powdered soup mix. It just takes a little patience to let the onions cook to a rich, caramelized golden brown. This delicious dip is well worth the wait and can be made ahead of time.

Technique tip: Slowly sauté the onions with a little bit of salt to help extract the moisture from the onions and deepen their sweet flavor.

Swap option: You can always dip with raw vegetables for a healthier alternative.


    • 1/4 cup olive oil
    • 2 ounces (1/4 cup) salted butter
    • 2 large onions, very thinly vertically sliced (about 7½ cups)
    • 3/4 teaspoon table salt
    • 1/2 teaspoon black pepper
    • 4 ounces cream cheese, softened
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise, such as Hellmann's
    • 1 teaspoon Worcestershire sauce
    • Potato chips, such as Ruffles


1. Heat the oil and butter in a large skillet over medium heat until butter melts. Add the onion and cook, stirring occasionally, until the onion is caramelized, about 50 minutes. Reducing the heat as needed to prevent the onion from burning. Remove from heat, stir in the salt and pepper, and cool to room temperature, about 15 minutes. Coarsely chop the onion mixture.

2. Combine the cream cheese, sour cream, mayonnaise and Worcestershire sauce in a bowl, stirring with a whisk until smooth. Fold in the onion mixture.

3. Cover and refrigerate until chilled, about 30 minutes. Serve with the potato chips.

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