I love dip. I mean, who doesn't? It's easy, I can make it ahead and it's always a crowd pleaser. 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, caramelized Spanish sweet onions and a sour cream (or yogurt) base.
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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 🙂
This awesome onion dip recipe is sponsored by Idaho-Eastern Oregon Spanish Onion farmers!
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
Food Storage Tip
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.
How To Properly Caramelize Onions
Low and slow. 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!
PS. Love the linen napkins and tablecloth in this post? Find them in our shop!
Want to use these onions raw? Check out my Pica de Gallo fresh salsa, a perfect match for the red Spanish Sweets!
Recipe
Caramelized Onion and Blue Cheese Dip
Ingredients
- 3 large Yellow Spanish Sweet Onions
- 1 tsp Salt
- 2 tbsp Olive Oil
- ½ tsp Fresh Thyme or ¼ tsp dried thyme
- 1 tbsp 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 tbsp Worcestershire
- ½ tsp Paprika
- 1 tsp Chopped Chives for Garnish
- Salt and Pepper to taste
Instructions
- Heat a medium to large saucepan on medium heat, add oil and then add onions. Add 1 tsp 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.
This dip looks amazing. I love the sweet caramel taste of caramelized onions and with the blue cheese, I know it will be a huge hit. This is on my list for the holidays. Thank you!
Thanks Colleen! I hope you all love it 🙂
This sounds so delicious - so much flavor! Everyone in my family love caramelized onion. It can only get better with blue cheese! Definitely gonna try this recipe!
Thank you Colleen! The blue cheese definitely adds that little extra something 🙂
I for sure always have onions! They are definitely a staple. This dip brings me back to being a kid - only then it was out of a plastic tub. 😉 This grown-up version was so much better. Can't stop dipping.
Thanks Sharon! I agree, so much better (and more wholesome) than the store bought. Cheers!
this dip could be very very dangerous!!! looks delicious!!
Right?!?! Thanks Nancy!
I used to make a version of this for my catering company often, but it has been a few years and I almost forgot how good it is. You've inspired me to make your recipe, thank-you!
Thanks Kristen! So glad it brings back good memories!