Ingredients:

  • 3 large yellow onions (approx. 900g), thinly sliced
  • 3 tbsp (42g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp granulated sugar
  • 2-3 tbsp water or beef broth for deglazing
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240g) full fat sour cream
  • 1/4 cup (60g) mayonnaise
  • 1/2 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh chives, finely chopped
  • 1/4 tsp freshly cracked black pepper
  • 1 pinch cayenne pepper

Instructions:

  1. Using a mandoline or sharp chef's knife, slice the yellow onions into thin, uniform half-moons to ensure even cooking.
  2. Melt the unsalted butter and olive oil in a large heavy-bottomed skillet over medium-low heat. Add the sliced onions and kosher salt.
  3. Cook the onions, stirring occasionally, for about 40-45 minutes. After the first 15 minutes, add the sugar to assist with browning. If the onions begin to stick or burn, add 1 tablespoon of water or beef broth at a time to deglaze the pan and scrape up the flavorful brown bits.
  4. Once the onions are dark jammy brown and soft, remove from heat and allow them to cool completely to room temperature.
  5. In a large mixing bowl, beat the softened cream cheese with a hand mixer until fluffy. Fold in the sour cream, mayonnaise, garlic powder, Worcestershire sauce, and black pepper.
  6. Gently fold the cooled caramelized onions and fresh chives into the cream base until well combined.
  7. Transfer the dip to a serving bowl, cover, and refrigerate for at least 2 hours (ideally overnight) to allow the flavors to meld and the dip to thicken.