Caramelized Onion Cheese Dip
Can we talk about dip for a second? Dip is one of those supremely underrated foods. It deserves a lot more love than it gets, especially when the dip is this caramelized onion cheese dip.
I mean really, what’s not to love? Buttery, sweet caramelized onions that you could literally eat by the spoonful swimming in a smooth, creamy marscapone and Italian cheese sea. Perfect, perfect, perfect!
This dip is good enough to eat right off a spoon but killer with some fresh bread. And it is so fun for a party. We brought the dip to a New Year’s Eve party, and it was a hit. We also decided that the dip is good warm or room temperature but not hot hot and that if you really want to do something over the top, you could definitely spread this on a homemade pizza crust and top with more cheese. So much yes.
Aside from New Year’s Eve or holidays, you could definitely serve this for your Super Bowl or your Oscars party. It’s a little fancy for some but for those of us that are there for the food, we would appreciate this cheesy goodness.
Admittedly, this is not a low maintenance dip. It’s sort of high maintenance but it’s worth it. You have to chop and caramelize the onions, which isn’t hard but does take a long time, standing in front of the stove stirring. I find it soothing, slowly caramelize onions, watching them turn a beautiful golden color and fill the kitchen with their intoxicating scent. It’s weird I know. It’s sort of like how I make risotto when I am stressed out for the same reason: the meditative stirring.
It definitely has nothing to do with the cheesy, carby deliciousness waiting at the end of the stirring. Nothing at all. But just like how I find shrimp risotto with garlicky kale to be worth the work, I think this caramelized onion cheese dip is too. The sweet and savory cheesy goodness just begs you to dip a hunk of bread in and enjoy.
Looking for other cheesy dips to enjoy? Try these:Print
Caramelized onion cheese dip is a sure hit for entertaining with its luscious caramelized onions and creamy marscapone cheese
- 1.5 pounds (about 6 cups) of sweet onions, sliced
- 4 tbs butter
- 6 cloves of garlic, pressed
- 1/4 cup of white wine
- 1/2 tsp sugar
- 1 tsp thyme
- 1/2 tsp red pepper
- 1/2 tsp sage
- salt and pepper, to taste
- 16 ounces of marscapone cheese
- 8 ounces of shredded Italian cheese blend, divided
- Melt the butter in a medium cast iron pan over medium low heat. Add the sliced onion, salt, pepper, pressed garlic, sugar, and herbs. Cook over medium low heat, stirring consistently until the onion soften and begin to turn golden brown. Add wine in gradually, as liquid evaporates, add a little more. By the time the onions are beautifully golden (about 20 minutes) the full quarter cup should be added with a little liquid remaining in the pain.
- When onions are golden, add them to a bowl with 16 ounces of marscapone cheese and half of the shredded Italian cheese blend. Stir until thoroughly combined. Spoon back into a serving dish or cast iron pan. Top with additional cheese. Either serve room temperature or pop under the broiler for about 90 seconds to melt the top of the cheese. Serve with bread. Enjoy.
*Dip is pictured broiled but is delicious with room temperature marscapone cheese as well. Just leave the marscapone cheese on the counter for about an hour prior to stirring in the onions and Italian cheese.
- Category: appetizer, dip
- Cuisine: American
- Serving Size: 6 servings