Caramelized Five-Onion Dip

A mix of five different alliums — shallots, scallions, and sweet, yellow, and red onions — upgrades this classic caramelized onion dip with layers of flavor. Taking the time to cook the onions low and slow concentrates their flavor, while adding scallions halfway through cooking keeps them just fresh enough to serve with chips, toasted bread, or vegetables like endive, steamed fingerling potatoes, and roasted Broccolini.

Ingredient :

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons unsalted butter

  • 1 large sweet onion (such as Vidalia), quartered and thinly sliced (about 2 1/2 cups)

  • 1 medium-size yellow onion, quartered and thinly sliced (about 2 cups)

  • 1 medium-size red onion, quartered and thinly sliced (about 2 cups)

  • 4 medium shallots, halved and thinly sliced (about 11/2 cups)

  • 1/2 teaspoon kosher salt, plus more to taste

  • 6 scallions, thinly sliced

  • 8 ounces cream cheese, softened

  • 1 1/2 cups sour cream

  • 1/4 cup mayonnaise

  • 2 teaspoons garlic powder

  • 1/4 teaspoon cayenne pepper

  • Black pepper, to taste

  • Potato chips, toasted bread, and seasonal vegetables, for serving

Directions :

  1. Heat oil and butter in a large, deep skillet over medium-high until butter melts. Add sweet onion, yellow onion, red onion, shallots, and salt; cook, stirring occasionally and folding onions into each other, until barely softened and just starting to brown, about 12 minutes. Reduce heat to medium-low. Cook, stirring occasionally, until onions are caramelized, about 35 minutes, adding scallions halfway through cook time. If onions start to stick to skillet or brown too quickly, add a splash of water to skillet. Transfer mixture to a large bowl, and place cream cheese on top; let cool completely, about 30 minutes.

  2. Stir onion mixture until cream cheese is fully incorporated. Add sour cream, mayonnaise, garlic powder, and cayenne to onion mixture; stir well to combine. Season with salt and black pepper to taste. Cover and chill at least 3 hours or up to 8 hours or overnight.

  3. Let dip stand at room temperature 30 minutes. Serve with potato chips, toasted bread, and seasonal vegetables.