Caramelized Onion Hot Dip
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Savory hot dip with deeply caramelized onions, softened cream cheese, tangy sour cream, and melted aged gouda instead of cheddar. A dash of smoked paprika replaces balsamic vinegar for a smoky twist. Uses coconut oil to brown onions for a subtle sweetness. Cook onions until richly browned with light crust forming on bottom for best flavor development. Serve bubbly straight from the oven with crunchy artisan crackers or thick veggie sticks. A vegetarian, gluten-free, nut and egg-free cozy appetizer with whipped texture balanced by sharp, melting cheese on top.
Prep:
15 min
Cook:
22 min
Total:
37 min
Servings:
4 servings
#appetizer
#dip
#vegetarian
#gluten-free
#smoky flavor
#cheese
#easy cooking
#caramelized onions
Deep caramelized onions always fool me into thinking they take forever but the payoff is in that sweet aroma filling every corner of the kitchen — rich sticky and just shy of burnt I swapped typical olive oil for coconut oil it helps develop a gentle sweetness and the pan bits play better with smoked paprika which replaces usual balsamic vinegar That smoky punch rounds the whole dish instead of a sharp zing I like aged gouda for its creamy melt and nutty flavor instead of cheddar’s sharper bite The base blends cream cheese with a splash of sour cream for fluffy tangy silkiness Layer cheese on top and broil quickly keeping a close eye on that bubbling cheesy crown It’s a game of seconds easily overdone if you wander off Chilling before baking firms the dip and concentrates flavors but piping hot out of the oven is a total treat This dip goes rock-star with thick veggie sticks or crunchy artisan crackers — forget store-bought chips they get soggy fast with this rich mix I once oversalted mine lesson learned add salt slowly No need to rush the onions — visual and aromatic cues guide perfectly
Ingredients
- 300 g roughly chopped onions about 2 medium sized
- 30 ml coconut oil
- 1/2 tsp smoked paprika
- 100 g softened cream cheese
- 75 g shredded aged gouda
- 125 ml sour cream
- Salt and black pepper freshly ground
About the ingredients
Onions: I prefer yellow for their balance of sweetness and bite but white or even mild red work. Coconut oil replaces olive oil for a unique caramelizing base; use butter for richer flavor or keep olive oil if coconut is unfamiliar since it slightly shifts final taste. Smoked paprika brings warmth and depth; if unavailable, use a tiny pinch of cayenne for heat or stick with balsamic vinegar for acidity. Cheese swap: aged gouda melts beautifully and is less sharp than cheddar but aged mozzarella or fontina can be interesting alternatives for creamier notes. Cream cheese must be softened to blend smoothly. Sour cream adds tang and lightens heaviness but plain Greek yogurt can substitute. Salt, pepper—go fresh cracked black and taste as you mix because onions vary in sweetness and moisture. The recipe is versatile; adding chopped fresh thyme or rosemary during caramelization is worth trying if you want herbal layers. For dairy-free, swap cheese and sour cream for cashew cream or coconut yogurt and use nutritional yeast for cheesy flavor. Keep cheese grated fine for even melting versus chunkier bits which may ruin smoothness.
Method
Preheat and Setup
- Position oven rack mid-level. Preheat broiler high. Use a broiler-safe dish holding about 500 ml capacity.
Onion Caramelization
- Heat coconut oil in large heavy skillet over medium-high heat. Add onions. Stir constantly, scraping brown bits from the bottom. Look for deep amber color and sweet aroma, about 12 to 17 minutes. They should shrink, become very soft with golden crust sticking to pan underside. Add smoked paprika last minute stirring well - spatters will pop. Remove from heat immediately after the paprika blooms into the oil. No burning here.
Mixing and Layering
- Transfer onions to roomy mixing bowl. Add cream cheese (softened), 50 g Gouda, sour cream; season with salt and pepper. Stir vigorously until combined and slightly fluffy. Taste for balance: more salt or pepper if lacking punch.
- Spoon mixture into the broiler-safe dish. Sprinkle remaining 25 g Gouda evenly over the top.
- Chill if desired in fridge up to an hour - helps flavors marry and dip stiffen slightly making it easier to layer cheese on top without sinking.
Broiling to Finish
- Broil for 3 to 5 minutes watching intently. Cheese should bubble and gain golden spots. Avoid overbrowning or cheese crusting black, it turns bitter fast.
- Remove from oven and let rest a couple of minutes before serving so dip thickens and tones down hot molten stage.
- Serve warm. Crunchy breads, robust crackers, or sliced raw veg (carrots, celery, bell pepper) are excellent for dipping.
Cooking tips
Preheating rack mid-level ensures cheese browns evenly without burning too fast. Skillet choice matters; cast iron or stainless steel retains steady heat for better caramelization than non-stick which tends to steam onions. Constant stirring prevents burning but scrape brown bits off skillet bottom intermittently — those sticky residues packed with flavor become magical in the dip. Watch onions transform from opaque white to translucent, then golden, then amber – cooking longer brings out sugars, but once the edges brown it’s time to stop. Adding paprika at the last moment enhances flavor without bitterness; too early, it bakes into a burnt taste. Mixing warmed cream cheese with onions prevents clumping, sour cream softens texture but avoid overmixing to keep some body. Cheese sprinkled on top browns quickly; broil close but watch constantly or risk bitterness from burnt cheese. A quick rest after broiling lets dip thicken and makes serving easier. If you want to prep ahead, refrigerate the mixed dip without top cheese, then add cheese and broil minutes before serving. Using a broiler-safe dish with shallow sides helps cheese crisp and onions heat through rapidly without drying out. If dip is too runny, fold in a spoonful of cream cheese or reduce sour cream quantity next time. Trust your nose and eyes when cooking the onions more than any clock.
Chef's notes
- 💡 Onions must brown low and slow. Stir often scraping pan bottom to catch tasty fond quickly. Watch edges for deep amber; don't rush with high heat. Coconut oil adds subtle sweetness but butter can swap if richer flavor wanted. Avoid non-stick pans they steam onions, cast iron or stainless steel better for slow caramelization.
- 💡 Add smoked paprika near the end, last minute stir. If added too soon it burns bitter real fast. Paprika oils pop and sizzle in hot fat signaling step's done. Remove pan from heat right after or paprika flavor turns harsh. Use cayenne if paprika missing but tiny pinch only or switch to balsamic vinegar for acidity rewrite.
- 💡 When mixing add softened cream cheese first with onions warmish not hot or it clumps. Sour cream folds in last easing texture but skip heavy whipping to keep some body. Taste here, add salt cautiously since onions vary—too much ruins dip quickly. Gouda shredded fine layers melt smoother than chunkier bits causing lumpy uneven top.
- 💡 Broil at rack mid-level, watch closely 3 to 5 minutes max. Cheese bubbles, golden spots appear, that’s your cue to pull or dip tastes burnt and bitter fast. Rest few minutes after oven; dip thickens and sharp molten phase cools off making serving less messy. Chilling mixture before broiling firms dip more helping cheese stay on top instead of sinking.
- 💡 If dip runs thin add spoon of cream cheese or cut back sour cream next try. Herb add-ins like thyme or rosemary tossed during caramelization create complex layers—try but vary amounts careful. Swap dairy for cashew cream or coconut yogurt with nutritional yeast for vegan version but texture shifts. Always grate cheese fine for smooth melt instead of big chunks.
Common questions
How to prevent burnt onions?
Low heat slow stir. Pan type matters. Cast iron best. Scrape fond often. Watch colors deep amber, not black. High heat burns fast. Coconut oil helps but butter works. Skip non-stick if you want brown.
Can I use other cheeses?
Yes aged mozzarella or fontina. Gouda melts creamy, less sharp than cheddar. Harder cheese bakes longer so adjust broil time. Go finer shred for even melt. Vegan? Nutritional yeast plus cashew cream swaps dairy flavor and texture.
What if dip too runny?
Add softened cream cheese spoon by spoon to thicken. Or reduce sour cream next batch. Chill dip before baking firms texture. If still loose, fold cheese in before broiling for more structure. Taste salt as dilution changes balance.
How to store leftovers?
Refrigerate covered up to three days. Reheat in oven same dish or microwave but watch cheese bubbling can burn taste. Can freeze without cheese topping then add fresh cheese and broil after thawing. Stir dip gently before heating to recombine layers.
