Caramelized Onion Hot Dip
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A warm dip blending deeply caramelized onions with softened cream cheese, tangy crème fraîche, and aged gouda. The richness balanced by sherry vinegar, layered with nutty Gruyère melting on top. Perfect for weekend snacking, surfacing aromas of sweet onion and toasted cheese. A versatile dip that stands out in both flavor and texture. Adapted with a hint of smoked paprika and fresh thyme for an herbal, smoky twist.
Prep:
20 min
Cook:
25 min
Total:
45 min
Servings:
4 servings
#French-inspired
#snack
#appetizer
#onion dip
#broiled cheese
#herbed dip
I’ve made onion dips countless times but the magic lies in patience. That slow melting golden onion aroma fills the kitchen hard to ignore. Caramelization isn’t a race – listen to the quiet sweetness developing. Toss in vinegar last minute to brighten, never before or you’ll lose depth. Gouda adds nuttiness different from cheddar’s sharpness I’ve used before. Smoked paprika? Unexpected and adds a smoky layer that works surprisingly well. Fresh thyme cuts through richness, herbal note to keep it fresh. Chill before broiling lets the dip firm, a trick I learned after one too many gloopy messes. Grab thick chips—this dip demands sturdy vessels. A snack with attitude.
Ingredients
- 300 g (2 cups) finely chopped yellow onions (2 medium)
- 25 ml (1 1/2 tbsp) olive oil
- 20 ml (1 1/3 tbsp) sherry vinegar
- 120 g (1/2 block) cream cheese, softened
- 90 g (3/4 cup) grated aged gouda
- 125 ml (1/2 cup) crème fraîche
- 5 ml (1 tsp) smoked paprika
- 5 g (1 tbsp) fresh thyme leaves, chopped
- Salt and black pepper to taste
- Extra grated gouda for topping
About the ingredients
Use yellow onions or sweet ones; they caramelize better than white. Olive oil for its fruity depth, but butter can be swapped for richer taste—just watch for burning. Sherry vinegar is less sharp than balsamic, giving a subtle tang; white wine or red wine vinegar also work, slightly changing flavor profile. Cream cheese’s creaminess crucial—full fat preferred for best melt and mouthfeel. Crème fraîche replaces sour cream here for tang and smoothness, but mix or match depending on what’s in the fridge. Aged gouda works better than cheddar for nutty complexity. Grated after chilling cheese prevents clumping. Smoked paprika optional but lifts flavor dramatically; substitute with chipotle powder for more heat. Fresh thyme adds bright green notes—dried not recommended since it won’t pop the same. Salt carefully, as cheese and vinegar bring salt already.
Method
Preparation
- Set oven rack about middle-high. Preheat broiler to high heat.
Cooking onions
- Warm olive oil in large skillet over moderately high flame. Toss in onions. Stir very often. Listen for the soft sizzle and feel when they turn translucent, then light golden after 10 minutes. Keep going until deep amber, almost sticky, around 15 minutes. Avoid burning—if edges char, lower heat.
- Splash in sherry vinegar—watch steam rise. Stir briskly for 1 more minute to deglaze pan and preserve tang.
Combining dip
- Transfer onions to roomy bowl. Mix in cream cheese fully softened; break up any clumps with spatula.
- Add in grated gouda, crème fraîche, smoked paprika, and thyme. Season carefully with salt and pepper. Blend until uniform mass; expect thick, spreadable texture.
Assembling and chilling
- Spoon mixture into 500 ml ovenproof dish. Smooth top. Sprinkle reserved gouda on surface evenly for that golden crust.
- Chill up to 1 hour if not broiling immediately. This lets flavors marry and dip firm a bit—easier to spread hot, not runny.
Broiling
- Place dish under broiler, 2-3 minutes max. Watch cheese closely. Needs rich brown bubbly spots, slight crisp at edges. Smell nutty cheese aroma—signal to pull out.
- Serve right away with thick-cut toasted baguette slices, pita chips, or sturdy raw veggies—celery stalks, bell pepper strips work.
Storage and tips
- Leftovers keep covered in fridge up to 3 days. Reheat gently in microwave or oven; avoid overcooking cheese or it will separate.
- If onions cook too fast and dry out, add splash water or broth during caramelization to keep moist. For vegan version, swap cream cheese and crème fraîche with cashew-based alternatives, replace gouda with smoked vegan cheese.
Cooking tips
Caramelizing onions takes attention, not just time. Medium-high heat ensures sugars break down without charring. Stir nearly constantly to avoid hot spots. Don’t rush by turning heat too high—you’ll get bitterness. When onions turn deep amber and cling to spatula in thick ribbons, you’re there. Vinegar added too early cooks off acidity; wait until onions slow down, almost done. Mixing must be thorough for smooth texture; warm cream cheese makes this easier. If dip seems too stiff after chilling, let sit at room temp 20 minutes before broiling. Broil fast, watch cheese, never wander—seconds can burn topping. Cooling dip makes it easier to portion ahead, but should always serve hot for best mouthfeel. Leftovers reheat well at low temp; overheat and cheese oils separate, losing appeal. Adding splash water during caramelization is fail-safe if edges dry—better than burning. If you swap ingredients, remember that moisture content changes melting behavior—adjust chill time accordingly.
Chef's notes
- 💡 Caramelize onions low-med heat only, stir almost non-stop. Look for deep amber ribbons clinging to spatula. If edges blacken, reduce iris flame. Adding splash water if too dry save pan burning. Vinegar last second. Brightens but too early ruins sweetness.
- 💡 Use full fat cream cheese, warmer temp beforehand for easy mixing. Gouda grated cold stops clumps. Mix gently but thoroughly; breaks up clumps and blends spices. Smoked paprika already strong, splash carefully. Fresh thyme chopped fine for even green specks through dip.
- 💡 Broil fast, 2-3 min max under middle-high rack. Cheese must bubble, form crisp edges not burn. Smell shifts nutty, signals done. Overcook and cheese oils separate. If dip too stiff post chill, sit 20 mins room temp before broil aids melting.
- 💡 Sub vegan? Cashew cream cheese plus crème fraîche swaps work well. Replace gouda with smoked vegan alternative to keep flavor profile similar. Moisture changes, so check texture when mixing and adjust chill time, maybe skip chilling longer to avoid stiffness.
- 💡 Leftovers keep tightly covered fridge max 3 days. Reheat low, microwave carefully stops cheese breaking. If onion caramelization runs quick dry, add broth splash mid-cook. Oddly, garlic or shallots can sneak in but change timing—better stick yellow onions for sugar balance.
Common questions
How to avoid burnt onions?
Slow down heat. Stir like mad. Watch edges for black spots, lower flame if seen. Splash water if drying out. Burned onions taste bitter no fix. Patience key. Keep eyes, ears on sizzle and look amber ribbons.
Can I use other cheeses?
Yes. Aged gouda preferred for nutty layer but gruyere, fontina switched in. Avoid sharp cheddar unless that's flavor you want. Vegan? Smoked vegan gouda alternatives exist. Adjust chill time if texture alters from swaps.
What if dip too stiff after chilling?
Let stand 15-20 mins room temp before broil. Warmer cream cheese also helps mix texture. Broil short to just bubble. Avoid overheating or oil separates. Thin with touch creme fraiche or milk if stubborn.
How to store leftovers?
Covered fridge up to 3 days best. Reheat gently microwave low or oven low heat. Avoid overcook or cheese oils break. Skip freezing, ruins texture. If onion or spices faded, sprinkle fresh thyme or paprika before serve to freshen.
