This caramelized onion and blue cheese dip recipe is the adult version of French onion dip. I might be biased but I think this is THE BEST French onion dip ever! Made with crumbled blue cheese, a splash of white wine and caramelized Spanish sweet onions, bet you can't dip just once!
This awesome onion dip recipe is sponsored by Idaho-Eastern Oregon Spanish Onion farmers! All opinions and ideas are my own.
What Inspired This Recipe
Want to use these onions raw? Check out my Pica de Gallo fresh salsa, a perfect match for the red Spanish Sweets!
- What Inspired This Recipe
- Onions Are A Pantry Staple
- Mild Sweet Onions and Sustainable Farming Practices
- How To Freeze Onions
- No Need To Cry While Cutting Onions
- What Onions Should I Use For Caramelizing?
- Step By Step Instructions
- How To Properly Caramelize Onions
- What If I Don't Like Blue Cheese?
- Related Recipes
Onions Are A Pantry Staple
Who keeps onions in their pantry? I'm going to bet most of you do because they are so versatile and add depth to so many savoury dishes. With less frequent trips to the grocery stores lately, I am conscious of keeping my pantry stocked with foods that will last awhile.
So when I was asked by Idaho-Eastern Oregon Spanish Onion farmers to help highlight their particularly sweet and tasty onions (also known as Spanish Sweets) I jumped at the chance.
These are solid, mild and sweet onions grown with care on family farms, some third and even fourth generation farms 🙂
Mild Sweet Onions and Sustainable Farming Practices
These onions are milder and sweeter than many, making them a great choice for using raw. The red Spanish Sweets compliment salads well, the whites are classic on burgers and the yellow onions are great for cooking, leaving no bitterness.
Did you know that the Idaho-Eastern Oregon Spanish Sweet onions have never been recalled? These farmers have some of the most stringent growing and storing practices around, so look for these when you're stocking your pantry for good, consistent quality. You can check out their website for more info and recipes at www.usaonions.com
How To Freeze Onions
If you want to prep onions ahead for cooking, peel and dice them then store in resealable containers (in 1 or 2 cup portions) in your freezer. When you're ready to use them, pop them right out into your pan to cook. So quick for weeknight cooking!
No Need To Cry While Cutting Onions
Pop those onions in the fridge for 30 minutes or more before cutting to help reduce the volatile sulfur compound from the onion that makes your eyes tear up.
What Onions Should I Use For Caramelizing?
You could use any onions, but since they are the star of this recipe, you should try to seek out onions with a high sugar content. Spanish Sweets are the best for this recipe. They have a higher sugar content and lower water content making them the ideal onion for caramelizing. I used the yellow Spanish Sweets for this recipe.
Step By Step Instructions
Start by dicing your onions small and caramelizing them in the pan until they are a deep brown then set aside to cool.
Meanwhile, stir together sour cream, cheese, Worcestershire, paprika and pepper to taste.
Once onions have cooled enough to be able to touch them, stir them into the dip mixture. Add additional salt if required, stir well and refrigerate until ready to use. Ideally at least one hour.
To serve, spoon dip into bowl and top with a sprinkle of paprika and chives. Serve with raw veggies, rice crackers or the classic potato chips.
How To Properly Caramelize Onions
Low and slow is key. A few tablespoons of olive oil goes into your pan, set to medium heat, add onions (diced for this recipe but I do sliced for soup) and give it all a stir to get it going.
Once the onions start to soften, turn your heat down to low. You want caramelizing but not burning happening. Stir every 5 minutes or so and if your pan is getting too dry or your onions are sticking to the bottom, add a tablespoon of water at a time as needed.
This will take anywhere from 30-45 minutes if done right but you can do your recipe or meal prep while they are cooking.
What If I Don't Like Blue Cheese?
Then we can't be friends. Just kidding! But obviously if you or someone in your family dislikes blue cheese, you can omit it and have a lovely French onion dip. I urge you to try this though because the sour cream really mellows the strength of the blue cheese making it much more subtle. I've converted more than one 'blue cheese hater' with this dip!
I love dip. I mean, who doesn't? It's easy, I can make it ahead and it's always a crowd pleaser. Give it a shot and let me know what you think.
For more on what I'm cooking up, follow me on Instagram or Facebook and pop over to check our my shop closing out sale at West Coast Kitchen Garden (50% off everything until sold out!!!) You might also like my FREE printable weekly meal planner.
Caramelized Onion and Blue Cheese Dip
- 3 large Yellow Spanish Sweet Onions
- 1 teaspoon Salt
- 2 tablespoon Olive Oil
- ½ teaspoon Fresh Thyme or ¼ teaspoon dried thyme
- 1 tablespoon Dry White Wine
- 1 ½ c Sour Cream Full fat makes a thicker dip, low fat sour cream will make a thinner dip. Both are equally tasty.
- ½ c Crumbled Danish Blue Cheese
- 1 tablespoon Worcestershire
- ½ teaspoon Paprika
- 1 teaspoon Chopped Chives for Garnish
- Salt and Pepper to taste
- Heat a medium to large saucepan on medium heat, add oil and then add onions. Add 1 teaspoon salt and stir. Once onions soften, turn heat to low and continue to stir every 5 minutes or so until the onions get a deep rich brown. Add in thyme about 10 minute before onions are done. Add a tablespoon of water at a time if needed to keep them from sticking too much to the pan. Once onions are deeply caramelized, push them to the side of the pan and add wine if using to deglaze the pan, stirring to get the onion bits off the bottom. Set aside to cool.
- Meanwhile, stir together sour cream, cheese, Worcestershire, paprika and pepper to taste.
- Once onions have cooled enough to be able to touch them, stir them into the dip mixture. Add additional salt if required, stir well and refrigerate until ready to use. Ideally at least one hour.
- To serve, spoon dip into bowl and top with a sprinkle of paprika and chives. Serve with raw veggies, rice crackers or the classic potato chips.