Name: Gordon Ramsay Caramelized Onion Dip Recipe
Prep time: 15 min
Cook time: 40 min
Total time: PT-491270H54M10S
Cuisine: American
Ingredients: 4 large yellow onions, thinly sliced; 3 tablespoons olive oil; 2 tablespoons butter; 1 teaspoon salt; 1 cup sour cream; 8 oz cream cheese, softened; 2 tablespoons fresh chives, chopped (plus extra for garnish); 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 1/2 teaspoon black pepper

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Introduction

This Gordon Ramsay Caramelized Onion Dip is a rich and flavorful appetizer perfect for any gathering. With deeply caramelized onions and a creamy base, it offers a delightful balance of sweet and savory notes that will impress your guests.

A rustic bowl with a speckled grey and white texture holds a creamy dip with a thick, smooth texture, topped with golden-brown caramelized onion slices that add a rich contrast. Inside the bowl, a white spoon with a brown-striped handle is partially dipped in the dip, resting on one side. Surrounding the bowl is a large round white plate filled with crispy, wavy potato chips that are light golden-yellow in color and have a crunchy texture. The whole setup is placed on a white marbled surface, creating a clean and bright background for the snack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large yellow onions (thinly sliced)
3 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream
8 oz cream cheese (softened)
2 tablespoons fresh chives (chopped)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder

Instructions

Step 1: Heat olive oil and butter in a large skillet over medium-low heat.
Step 2: Add the sliced onions and salt, stirring to coat evenly.
Step 3: Cook the onions for 35-45 minutes, stirring every 5 minutes, until they turn a deep golden color.
Step 4: Remove the skillet from heat and let the caramelized onions cool completely.
Step 5: In a large bowl, combine the sour cream and softened cream cheese until smooth.
Step 6: Fold the cooled caramelized onions into the cream mixture.
Step 7: Add chopped chives, Worcestershire sauce, garlic powder, and black pepper.
Step 8: Mix all ingredients until well combined.
Step 9: Refrigerate the dip for at least 2 hours to allow flavors to meld.
Step 10: Before serving, garnish with additional fresh chives for a pop of color and flavor.

Tips & Variations

Use a heavy-bottomed skillet to prevent onions from burning and ensure even caramelization.
For a smoky touch, add a pinch of smoked paprika to the dip mixture.
Substitute plain Greek yogurt for sour cream for a lighter version with a tangy twist.
Prepare the caramelized onions in advance and store them in the fridge to save time on the day you serve the dip.

Storage

Store the caramelized onion dip in an airtight container in the refrigerator for up to 3 days. When ready to serve, give it a good stir and garnish with fresh chives. It’s best enjoyed chilled but can be brought to room temperature for about 15 minutes before serving for softer flavors.

How to Serve

The image shows a white round plate with a layer of large, ridged potato chips arranged in a circle. On top of the chips, there is a creamy dip with visible caramelized onion pieces mixed throughout, giving it a textured look with white and light brown colors. Behind the plate, there is a gray bowl filled with more caramelized onions, and to the right, a speckled bowl holds more creamy dip with onion pieces, surrounded by more potato chips placed on the edges. Everything sits on a soft, light-colored fabric background with a white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red onions instead of yellow onions?

Yes, red onions can be used, though they have a slightly sharper flavor and will give the dip a different color. Yellow onions are preferred for their sweetness and deeper caramelization.

How do I prevent the onions from burning during caramelization?

Cook the onions slowly over medium-low heat and stir regularly. If they start to stick or brown too quickly, reduce the heat and add a small splash of water to deglaze the pan.