World S Greatest Onion Dip

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Read the full recipe after the video.

Recipe Summary

Yield: Makes 2 cups

6065_121410_onion_dip.jpg

Ingredients

Ingredient Checklist

2 tablespoons olive oil

4 small onions, chopped

1/2 shallot, finely chopped

2 sprigs fresh thyme

2 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1 (8-ounce) package cream cheese, softened

1/2 cup sour cream

2 tablespoons mayonnaise

Pinch of celery salt

Assorted crudite, for serving (optional)

Flatbreads or toasted baguette slices, for serving (optional)

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 2 cups

6065_121410_onion_dip.jpg

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 2 cups

Recipe Summary

Yield: Makes 2 cups

Makes 2 cups

6065_121410_onion_dip.jpg

Ingredients

2 tablespoons olive oil
4 small onions, chopped
1/2 shallot, finely chopped
2 sprigs fresh thyme
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
Pinch of celery salt
Assorted crudite, for serving (optional)
Flatbreads or toasted baguette slices, for serving (optional)

Directions

Heat oil in heavy-bottom pan or Dutch oven heat oil over medium heat. Add onions, shallot, and thyme. Let cook until onions are very soft and caramel in color, 45 to 60 minutes.

Add vinegar and Worcestershire sauce; let cook until slightly thickened, about 15 minutes. Season with salt and pepper; remove from heat and let cool to room temperature.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes. Add cooled onions and celery salt; stir to combine. Transfer to refrigerator to chill at least 2 hours and up to 2 weeks; serve with crudite, flatbreads, or baguette slices.

Reviews (12)

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166 Ratings

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Reviews (12)

Add Rating & Review

166 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

166 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

166 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

166 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
42
4 star values:
55
3 star values:
47
2 star values:
18
1 star values:
4

Martha Stewart Member

Rating: 1.0 stars

12/24/2019

                This is actually the World's Worst Onion Dip. If you are looking to make the cool, tangy, oniony classic then look elsewhere online. I was excited to find this recipe, as I wanted to bring classic chips and dips to Xmas Day-- a big fan favorite. I literally spent the half the day chopping, carmelizing (seriously took almost two hours), then whipping (why?????) cream cheese, mayo and sour cream, only to then taste the WORST dip I've ever had. To say I'm angry is an understatement. You cannot taste any onion, and the ratio of cc/mayo/sc is totally wrong. It's way WAY too thick and there's no tang or pop from the onion. I've now been re-seasoning and adding sour cream for the last hour to try and salvage this dip to no avail. Back to Liptons and sour cream for me. I'm glad I made this a day a head of time! If anyone has any suggestions how to bring this dud dip to life, please share. Maybe minced fresh onion? Lemon juice?

Martha Stewart Member

Rating: 2 stars

02/04/2014

                I agree this dip was awful. It was too sweet, there were way too many onions and not enough dip. I prefer homemade anything to packaged goods usually but I will just make liptons and sour cream next year and save myself an hour.

Martha Stewart Member

Rating: Unrated

02/02/2014

                This dip was awful. I had non-foodies and foodies and no one touched it. It had a very weird flavor and I even doctor'ed it with some more celery salt, etc and it was still horrible. The powder package of French onion dip is 100x better. Bad Super Bowl appetizer.

Martha Stewart Member

Rating: Unrated

01/07/2013

                I absolutely love various dips, finger sandwiches, and assorted appetizers. Onion Dip is one of my all time favorites, thanks for sharing this amazing recipe Yummy!! :-)

Martha Stewart Member

Rating: Unrated

12/18/2012

                I made this for a party this weekend and everyone tried it and then didn't have another bite.  And this was a pretty food-savvy crowd.  I, too, did not care for it.  It is very creamy and I loved the base for this, but it really just tasted list carmelized onions and that's it.  Also, the color ends up being much darker when the onions are carmelized so it really didn't look appetizing either.  BTW, I only used 3 onions as well.  Had I used 4 I think it would have been WAY too much.

Martha Stewart Member

Rating: Unrated

02/03/2011

                Hands Down, this is the world's greatest! I have made it for 3 different parties and everyone loved it and licked the bowl clean. Thank you for sharing.

Martha Stewart Member

Rating: Unrated

01/23/2011

                Howdy, MOMLIBRARIAN...leave the Thyme sprigs whole.  As the mixture cooks the tiny leaves will come off of the stems and stay in the mixture (the stems continue to flavor the mixture as it cooks); once the mixture is finished cooking, remove stems and discard.  I made this for my husband..he agrees, it is the best onion dip he has ever had and he is the hor d'oeuvre guy.  Easy to make and keeps well.  Would make a great hostess/host gift.  Two cups goes a long way.

Martha Stewart Member

Rating: Unrated

12/23/2010

                I'm not clear about the thyme. Is it left whole springs in with the cooking onions and removed before mixing or are the leave removed and mixed in?

Martha Stewart Member

Rating: Unrated

12/18/2010

                I made this for a cocktail party yesterday. I'm not going back to store bought French onion dip. The  sweet carmelized onions paired with the acidic vinegar and the pop of Worcestershire were divine in the mouth. This is not difficult to make, just takes at least an hour or so. The deep brown carmel color took 30 minutes. So get in your zone, turn on the tunes, and pour yourself a glass of wine and make this dip!

Martha Stewart Member

Rating: Unrated

12/14/2010

                Bellaming, I just watched the recipe on my DVR and he did say 45 to 60 minutes, so the recipe is accurate. Let me know how it came out if you make it. Thanks

Martha Stewart Member

Rating: Unrated

12/14/2010

                On the show, they mentioned cooking the onions for 46 - 60 minutes in order to achieve the level of caramelization required to make this recipe taste best. I can't wait to try it!  :)

Martha Stewart Member

Rating: Unrated

12/14/2010

                In directions 1. it says to cook onions for 45 to 60 minutes, is that correct?

Martha Stewart Member

Rating: 1.0 stars

12/24/2019

                This is actually the World's Worst Onion Dip. If you are looking to make the cool, tangy, oniony classic then look elsewhere online. I was excited to find this recipe, as I wanted to bring classic chips and dips to Xmas Day-- a big fan favorite. I literally spent the half the day chopping, carmelizing (seriously took almost two hours), then whipping (why?????) cream cheese, mayo and sour cream, only to then taste the WORST dip I've ever had. To say I'm angry is an understatement. You cannot taste any onion, and the ratio of cc/mayo/sc is totally wrong. It's way WAY too thick and there's no tang or pop from the onion. I've now been re-seasoning and adding sour cream for the last hour to try and salvage this dip to no avail. Back to Liptons and sour cream for me. I'm glad I made this a day a head of time! If anyone has any suggestions how to bring this dud dip to life, please share. Maybe minced fresh onion? Lemon juice?

Rating: 1.0 stars

Rating: 2 stars

02/04/2014

                I agree this dip was awful. It was too sweet, there were way too many onions and not enough dip. I prefer homemade anything to packaged goods usually but I will just make liptons and sour cream next year and save myself an hour.

Rating: 2 stars

Rating: Unrated

02/02/2014

                This dip was awful. I had non-foodies and foodies and no one touched it. It had a very weird flavor and I even doctor'ed it with some more celery salt, etc and it was still horrible. The powder package of French onion dip is 100x better. Bad Super Bowl appetizer.

Rating: Unrated

01/07/2013

                I absolutely love various dips, finger sandwiches, and assorted appetizers. Onion Dip is one of my all time favorites, thanks for sharing this amazing recipe Yummy!! :-)

Rating: Unrated

12/18/2012

                I made this for a party this weekend and everyone tried it and then didn't have another bite.  And this was a pretty food-savvy crowd.  I, too, did not care for it.  It is very creamy and I loved the base for this, but it really just tasted list carmelized onions and that's it.  Also, the color ends up being much darker when the onions are carmelized so it really didn't look appetizing either.  BTW, I only used 3 onions as well.  Had I used 4 I think it would have been WAY too much.

Rating: Unrated

02/03/2011

                Hands Down, this is the world's greatest! I have made it for 3 different parties and everyone loved it and licked the bowl clean. Thank you for sharing.

Rating: Unrated

01/23/2011

                Howdy, MOMLIBRARIAN...leave the Thyme sprigs whole.  As the mixture cooks the tiny leaves will come off of the stems and stay in the mixture (the stems continue to flavor the mixture as it cooks); once the mixture is finished cooking, remove stems and discard.  I made this for my husband..he agrees, it is the best onion dip he has ever had and he is the hor d'oeuvre guy.  Easy to make and keeps well.  Would make a great hostess/host gift.  Two cups goes a long way.

Rating: Unrated

12/23/2010

                I'm not clear about the thyme. Is it left whole springs in with the cooking onions and removed before mixing or are the leave removed and mixed in?

Rating: Unrated

12/18/2010

                I made this for a cocktail party yesterday. I'm not going back to store bought French onion dip. The  sweet carmelized onions paired with the acidic vinegar and the pop of Worcestershire were divine in the mouth. This is not difficult to make, just takes at least an hour or so. The deep brown carmel color took 30 minutes. So get in your zone, turn on the tunes, and pour yourself a glass of wine and make this dip!

Rating: Unrated

12/14/2010

                Bellaming, I just watched the recipe on my DVR and he did say 45 to 60 minutes, so the recipe is accurate. Let me know how it came out if you make it. Thanks  


                    
                On the show, they mentioned cooking the onions for 46 - 60 minutes in order to achieve the level of caramelization required to make this recipe taste best. I can't wait to try it!  :)  


                    
                In directions 1. it says to cook onions for 45 to 60 minutes, is that correct?

All Reviews for World’s Greatest Onion Dip

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for World’s Greatest Onion Dip

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

#

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Gallery

Recipe Summary

Ingredients