• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Roasted Onion Dip

April 1, 2018 by The Runaway Spoon 1 Comment

Onion dip is a perennial favorite. From my high school days of powdered soup mix and sour cream or the convenience store tubs that found their way into the college dorm fridge, I have always had a soft spot for the creamy, savory classic – particularly with salty ridged chips. I’ve grown up though, and now I make my own fresh spin. I absolutely love a dip made with sweet and sticky caramelized onions. Truthfully, I love caramelized onions with just about anything. But I’ll be honest, sometimes slicing and dicing all those onions and waiting patiently for them to turn that lovely caramel cover is a just a little more work than I’m ready for. This particular onion dip is the result of a kitchen failure. I had planned a really fancy appetizer for a small dinner party and it was an absolute disaster, but I still had guests coming and not enough time (or energy) to head to the grocery store again. So I surveyed what I had on hand, and I always have onions. But there I was, after cleaning up a mess from my previous fail, not really in the mood for the caramelizing process. I decided to give roasting a try, and boy am I glad I did.

This recipe is easy as can be – simply peel and quarter the onions and let the oven do the work. The onions pick up some lovely sweetness in the slow roasting, but the time in the oven also gives a slightly smoky hint from the char. Let the onions get really soft – a knife should just slide right in – and turn dark brown or black at the edges. I always (always) have buttermilk in the fridge and I love the tangy note it adds, but you could also use sour cream. My favorite sidecar for onion dip is plain, salty chips, but this is also great with corn chips or crackers. This is now a favorite in my entertaining repertoire and it is always vaccumed up – and people always want the recipe.

Roasted Onion Dip
2018-03-29 16:55:38
Save Recipe
Print
Ingredients
  1. 3 medium sweet yellow onions
  2. 1 Tablespoon olive oil
  3. 5 - 6 sprigs of fresh thyme, plus 2 teaspoons finely chopped thyme leaves
  4. salt and pepper
  5. 1 cup mayonnaise
  6. ½ cup (4 ounces) cream cheese at room temperature
  7. ½ cup whole buttermilk
Instructions
  1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment or non-stick foil.
  2. Peel the onions and cut them into quarters. Place them on the prepared pan, then drizzle over the olive oil, coating all sides of the onions with oil. Sprinkle generously with salt and pepper. Place the thyme sprigs on top of the onions, then roast for 50 minutes to an hour until the onions are charred in places and soft throughout. Turn the onions over halfway through the cooking time.
  3. Cool the roasted onions and remove the thyme stalks. Place the onions in the bowl of a food processor and process until well pureed. Add the chopped thyme leaves, the mayonnaise, cream cheese and buttermilk and process until smooth. Season to taste with salt and pepper. Scrape the dip into a bowl, cover and refrigerate for a few hours to let the flavors meld. The dip will keep for a day.
The Runaway Spoon https://therunawayspoon.com/

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Snacks And Starters Tagged With: buttermilk, cream cheese, dip, mayonnaise, onions, thyme

Reader Interactions

Trackbacks

  1. Oktoberfest Onion DipThe Runaway Spoon says:
    October 6, 2019 at 12:12 pm

    […] events. I don’t know. That being said, I love onion dip any time of the year. I make it with roasted onions, with a hit of bourbon and bacon, a recipe you’ll find in my book Southern Snacks(that I wrote a […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

More to See

Homity Pie (Potato, Leek and Cheddar Pie)

January 29, 2023 By TheRunawaySpoon

Slow Cooker Cacio e Pepe Dinner Rolls

January 22, 2023 By TheRunawaySpoon

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2023 The Runaway Spoon