Do you ever buy onion dip in the stores? Well, now you won't have to buy it ever again after this recipe. I believe this is my 10th time making this dip by Amy Thielen. If you've never watched her show on Food Network you must. It hasn't been on for a long time. She lives in the Midwest just like I do and it's nice to see other chefs around this area on Food Network.
The smell of caramelized onions cooking away on a stove top is one of my most favorite smells ever. Someone should turn that smell into a candle. 🙂 I am not Amy by the way. Just a food blogger who enjoys her recipes.
How to make Fried Onion Dip
For the full recipe, please see the recipe card below.
First, clarify the butter so that you can fry the onions at high heat and put a very dark, almost burnt crust on them. Heat the butter in a small skillet over medium-high heat until it foams and browns.
Remove from the heat. Tilt the skillet and carefully spoon off the foam, saving it in a small bowl. Pour the clear butter into another bowl, and pour the dark dregs at the bottom of the skillet into the bowl with the foam. Add the clear butter to a larger heavy skillet. (Discard the butter foam and dregs.)
Heat the skillet over medium-high heat. Add the onions, ¾ teaspoon salt and ¼ teaspoon pepper. Fry the onions, flipping them now and then, until they're dark on the edges, even black and crispy in spots, about 10 minutes. Add the honey and garlic and cook for 1 more minute. Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes. Remove from the heat and let cool.
Put the greek yogurt and cream cheese in a mixing bowl and mix with a rubber spatula until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Stir in the chives. Add the cayenne and season with salt.
Transfer to a small bowl and garnish with more chives. (This can be made ahead of time and refrigerated.)
Serving size: ¼ cup.
Other Recipes to Try
Baked Oats with Peanut Butter and Chocolate Chips
If you’ve tried this Fried Onion Dip or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
Fried Onion Dip Amy Thielen
- Yield: 8 1x
Ingredients
- 4 tablespoons (½ stick) salted butter
- 1 medium sweet onion, cut into ½-inch-thick rings
- Fine sea salt and freshly ground black pepper
- 1 teaspoon honey
- 3 cloves garlic, chopped
- ¼ cup dry vermouth or dry white wine
- 1 cup greek yogurt
- ¼ cup (2 ounces) cream cheese, at room temperature
- 1 tablespoon finely chopped fresh chives, plus more for garnish
- Dash of cayenne pepper
Instructions
- First, clarify the butter so that you can fry the onions at high heat and put a very dark, almost burnt crust on them. Heat the butter in a small skillet over medium-high heat until it foams and browns. Remove from the heat. Tilt the skillet and carefully spoon off the foam, saving it in a small bowl. Pour the clear butter into another bowl, and pour the dark dregs at the bottom of the skillet into the bowl with the foam. Add the clear butter to a larger heavy skillet. (Discard the butter foam and dregs.)
- Heat the skillet over medium-high heat. Add the onions, ¾ teaspoon salt and ¼ teaspoon pepper. Fry the onions, flipping them now and then, until they're dark on the edges, even black and crispy in spots, about 10 minutes. Add the honey and garlic and cook for 1 more minute. Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes. Remove from the heat and let cool.
- Put the greek yogurt and cream cheese in a mixing bowl and mix with a rubber spatula until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Stir in the chives. Add the cayenne and season with salt.
- Transfer to a small bowl and garnish with more chives. (This can be made ahead of time and refrigerated.)
- Serving size: ¼ cup.
Notes
myWW points: Blue 3; Green 3; Purple 3 (WW recipe builder)
- Category: Medium
- Method: Stove
- Cuisine: American
Nutrition
- Calories: 90
- Sugar: 2g
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
Keywords: fried onion dip
Lenny Sharp says
I've made this dip several times. It's a crowd pleaser! Thank you Amy!
★★★★★