Description

Silky ribbons of jammy caramelized onions nestled in a creamy, cheesy dip—bubbling hot and irresistibly savory, perfect for scooping with chips, bread, or veggies.

Ingredients

4–5 large yellow onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
Pinch of sugar
Salt and freshly cracked black pepper
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup Gruyère or Swiss cheese, shredded, divided
Chopped chives for garnish (optional)

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Instructions

Melt butter and olive oil in a large skillet over medium heat. Add sliced onions, a pinch of sugar, and salt.
Cook slowly for 35–40 minutes, stirring occasionally, until onions are deep golden and caramelized.
While onions cook, beat together cream cheese, sour cream, and mayonnaise until smooth.
Fold in most of the caramelized onions, reserving some for topping. Stir in half the shredded cheese.
Spread into a shallow oven-safe dish. Top with remaining cheese and reserved onions.
Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden brown.
Garnish with chopped chives and freshly cracked pepper. Serve hot with your favorite dippers.

Notes

Make ahead: Assemble up to 2 days in advance and refrigerate until ready to bake.
Leftovers can be stored in the fridge for up to 4 days.
Freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Reheat in a 350°F oven until hot, or microwave in short intervals, stirring between bursts.