Best Caramelized Sweet Onion Dip Recipes

Caramelized Sweet Onion Dip image

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h25m

Yield 16

Number Of Ingredients 7

2 tablespoons butter
3 large sweet onions, thinly sliced
1 package (8 oz) cream cheese, softened
2 cups shredded Swiss cheese (8 oz)
1 cup freshly grated Parmesan cheese
1 cup regular or reduced-fat mayonnaise
Food Should Taste Good™ sweet potato tortilla chips, as desired

Steps:

Heat oven to 375°F. Lightly spray 1 1/2- to 2-quart casserole with cooking spray.
In 12-inch skillet, melt butter over medium heat. Cook onions in butter 30 to 40 minutes, stirring often, until caramel colored.
In large bowl, mix cheeses, mayonnaise and onions. Spoon into casserole.
Bake uncovered 30 minutes or until golden and bubbly. Serve with sweet potato chips.

Nutrition Facts : Calories 267, Carbohydrate 5 g, Fat 3, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 304 mg

Maui Caramelized Sweet Onion Dip image

Provided by appleydapply

Categories Onions

Time 30m

Yield 2 cups

Number Of Ingredients 5

2 tablespoons olive oil
2 sweet onions, halved and thinly sliced (Maui, Vidalia or Texas 1015)
1 cup sour cream
1/2 cup buttermilk
1 teaspoon kosher salt

Steps:

Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If it seems to be starting to burn, reduce heat to medium-low and add 1 tablespoons water, stirring well.
Transfer onions to a small bowl and chill until cold, about 1 hour.
Reserve a heaping tablespoon of the caramelized onions for a garnish.
In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined.
Transfer to a serving dish, top with reserved onions, and chill at least 1 more hour. It can be made ahead for up to two days and kept chilled.

Caramelized Sweet Onion Dip image

Provided by Meredith .F

Categories < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 12

1 tablespoon butter, divided
3 cups sweet onions, diced (about 2 large onions)
1/4 teaspoon kosher salt, divided
1/2 teaspoon garlic, minced
1 cup low-fat mayonnaise
1/2 cup light sour cream
1/2 teaspoon garlic powder
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon Worcestershire sauce
cooking spray
1/3 cup whole wheat panko (Japanese breadcrumbs)
1 tablespoon fresh parsley, chopped

Steps:

Preheat oven to 350°.
Melt 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion and 1/8 teaspoon salt to pan; cook 15 minutes or until tender, stirring occasionally. Add garlic; cook 10 minutes or until onion is golden brown and very tender, stirring occasionally. Remove from heat; cool 5 minutes.
Combine the remaining 1/8 teaspoon salt, mayonnaise, and next 4 ingredients (through Worcestershire sauce) in a medium bowl, stirring until smooth. Stir in onion mixture. Transfer mixture to a 1-quart baking dish coated with cooking spray.
Melt remaining 1 1/2 teaspoons butter. Combine melted butter and panko. Sprinkle panko mixture evenly over onion mixture. Bake at 350° for 15 minutes or until thoroughly heated and bubbly. Sprinkle with parsley. Serve hot.