Ingredients:

  • 3 large yellow onions (approx. 2 lbs), thinly sliced pole-to-pole
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1 tsp granulated sugar
  • 2 tbsp balsamic vinegar
  • 8 oz full-fat cream cheese, softened to room temperature
  • 1 cup full-fat sour cream
  • 1/4 cup high-quality mayonnaise
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp fresh thyme leaves, minced
  • 2 tbsp fresh chives, finely chopped for garnish

Instructions:

  1. Heat the butter and olive oil in a large skillet over medium heat until the butter stops foaming and begins to sizzle. Add the sliced onions, salt, and sugar.
  2. Cook the onions for 10 minutes, stirring occasionally, until the onions are translucent and limp.
  3. Reduce heat to medium low. Cook for 30 to 35 minutes, stirring every few minutes, until the onions are a deep, mahogany brown and smell like jam.
  4. Deglaze the pan by pouring in the balsamic vinegar. Scrape the bottom of the pan with your spatula until the brown bits are dissolved and the liquid has evaporated.
  5. Remove the onions from the pan and let them cool to room temperature. Adding hot onions to the dairy base will cause it to melt and become oily.
  6. In a medium bowl, combine 8 oz softened cream cheese, 1 cup sour cream, and 1/4 cup mayonnaise until the mixture is silky and free of lumps.
  7. Stir in 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, and 1/2 tsp minced thyme leaves until the spices are evenly distributed.
  8. Gently stir the cooled onions into the cream mixture. Reserve a spoonful of onions for the top if you want a pretty presentation.
  9. Cover and refrigerate for at least 30 minutes until the flavors have melded and the dip has firmed up.