Five-Onion Dip

Carmelized Onion Dip
Brent Hofacker/Shutterstock


3-1/2 tablespoons olive oil
1 large Vidalia onion, thinly sliced
2 medium-size yellow onions, thinly sliced
2 medium-size shallots, thinly sliced
1 small leek, white part only, cleaned and thinly sliced crosswise
2 medium-size cloves garlic, thinly sliced
Kosher or sea salt and freshly ground black pepper, to taste
1/4 cup balsamic vinegar
2 cups sour cream


In a very large skillet, heat 2-½ tablespoons of the oil over medium-low heat. Add all the onions. (If your skillet isn’t large enough, divide the onions and oil among two pans.) Cook, stirring every 5 minutes or so, until the onions are wilted; then reduce heat to low and continue cooking until the onions are very soft, turning a pale golden color, about 30 minutes more. Season with salt and pepper to taste.

Add the vinegar and cook another 10 minutes, stirring occasionally. Remove from the heat and let cool a bit. Taste for seasoning and add more salt or pepper as needed.

Transfer the mixture to a food processor and blend slightly. You don’t want the onions to be pureed, but look for a chunky consistency. Add the sour cream and remaining tablespoon of oil, and blend again, pulsing the machine a few times until incorporated. Check the seasoning and add salt and pepper as needed.


about 2-1/2 cups

Total Time

1 Hour

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5 onion dip

made something like this a few years ago..if you love onions you will be good. I use it also as a gravy for meatloaf or a sauce to put on anything. yummy. Thanks.