Comments on: Hot Caramelized Onion Dip

By: Ann Marie from Philly

Ann Marie from Philly — Tue, 18 Mar 2014 18:40:02 +0000

Thank you Kevin for sharing your wonderful recipes. I can't wait to try this dip.

By: Kevin

Kevin — Sat, 02 Feb 2013 22:30:24 +0000

ljelgass: That is 4 ounces of cream cheese and a stout would certainly be good! Enjoy!

By: ljelgass

ljelgass — Sat, 02 Feb 2013 22:11:38 +0000

I am so looking forward to making this for the Super Bowl tomorrow! That said, I have two questions. First I can't really tell for certain (looking at the font) if you are calling for four or fourteen ounces of cream cheese. I am assuming four, but wanted to check. Second, since you mentioned using beer in the comments for extra flavor, do you think a stout would do nicely? I love stout with onions, but not sure if you have any opinions on the issue considering the other ingredients. Thank you for posting this!

By: Kelly Finan

Kelly Finan — Thu, 31 Jan 2013 00:54:18 +0000

Glad I read the comments, I was wondering why you added water. I will try this technique with other recipes. Thanks!

By: Kevin

Kevin — Wed, 30 Jan 2013 17:53:34 +0000

Anonymous: Glad you enjoyed it! I use the water with the onions as it allows you to cook them at a higher temperature and they only take about 50 minutes rather than the 2-3 hours. You can also use wine or beer instead of water if you want to add flavour.

By: Anonymous

Anonymous — Sun, 27 Jan 2013 23:53:18 +0000

This is an excellent recipe. I made it to bring to a party today, and everyone agreed that it was delicious. Someone commented that she doesn't even like onions and she loved this. I pretty much followed the recipe as written, with the only changes being that I skipped the water in the onions and instead covered the dutch oven with a lid for the first 15 or 20 minutes to let the natural moisture of the onions soften them. I then cooked them very slowly for about 2 1/2 hrs., stirring every 10 minutes at first and then every 7 or so as they got stickier. They were beautifully caramelized and sweet. Thanks so much for posting this, Kevin! It's a keeper.

By: Anonymous

Anonymous — Sat, 19 Jan 2013 21:51:24 +0000

1-3 HOURS for the onions?

By: Kathi Petersen

Kathi Petersen — Mon, 14 Jan 2013 00:15:44 +0000

Made this tonight, it was amazing!! Thanks so much …

By: Anonymous

Anonymous — Thu, 14 Jun 2012 15:44:30 +0000

Maybe the onions can be pre-cooked/caramelized in a slow cooker first?

By: Anonymous

Anonymous — Fri, 19 Nov 2010 01:30:33 +0000

This is the second recipe I've tried from your site and it is so delicious I could eat it with a spoon.
I didn't have all the ingredients, but I muddled along anyways with my fingers crossed that my dip would turn out as tasty as the one you pictured.
Here's the changes I made, regular white onions with a sprinkling of sugar to aid in carmelizing and hopefully mimic the flavor of sweet onions. I sliced them on a mandoline and next time I'll use a thicker slice because it was hard to carmelize the paper thin, transluscent strands of onion. Also, I didn't have any parmesan (no asiago or romano either) I used white cheddar and replaced half the mayo with sour cream (I have mayo issues, I think it's the yellowing around the edges and it's generally greasy appearance). Anyways, even with these subs, the dip is sooo tasty, not nearly as pretty as yours though. Thanks again, Kevin! Jennifer