Skip the store-bought dip and make it right at home!
3 tablespoon unsalted butter
4 cups (about 250 g) frozen diced onions
Kosher salt and black pepper
2 garlic cloves, finely minced
1 tablespoon brandy or 2 tablespoons dry white wine
1/2 cup (113 g) cream cheese, room temperature
1/2 cup (125 ml) sour cream
1/2 cup (125 ml) mayonnaise
3 tablespoons finely chopped chives, optional
In a large skillet over medium heat, melt the butter. Add in the frozen onions, season with salt and pepper, and cook down for 10 to 15 minutes or until softened and starting to turn golden brown, stirring frequently.
Turn the heat down to low and continue cooking for 20 to 30 minutes or until the onions are well caramelized. Stir in the garlic and cook for one minute then deglaze the pan with the brandy or white wine, scraping the bottom of the pan well to lift off any stuck-on brown bits.
Transfer the onions to a large bowl and allow to cool. Once cool, add in the cream cheese, sour cream, and mayonnaise and, using a hand mixer, beat together until well combined. Stir in the chives, if using, and season to taste with more salt and pepper.
Serve with your favourite dippers and store any leftover dip in the fridge in a tightly sealed container for up to five days. Enjoy!