Roasted Onion Dip

Print Recipe

4.91 from 11 votes

This insanely perfect Roasted Onion Dip is the best snack for any of your upcoming game day viewing.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Author: Gaby Dalkin

Ingredients

2 pounds large yellow onions thinly sliced
3 large shallots thinly sliced
4 sprigs thyme
¼ cup olive oil
Kosher salt and freshly ground black pepper
1 cup white wine
2 tablespoons champagne vinegar
2 cups sour cream
½ cup chopped fresh chives
¼ cup plain Greek yogurt
Everything seasoning and thyme to garnish
Potato Chips for serving

Instructions

Preheat the oven to 425°F. In a large roasting pan, toss the onions, shallots, thyme sprigs, and olive oil. Season with salt and pepper.
Roast, stirring and scraping down the pan every 10 minutes, until softened and golden brown, 50–60 minutes, continue with 10 minute increments if they aren’t yet golden.
Discard the thyme sprigs. Add the wine and vinegar, scraping up any browned bits from the pan. Return to the oven and roast for another 15 minutes, until deeply caramelized. Spread onto a baking sheet to cool.
Finely chop the cooled onion mixture, reserving 2 tablespoons for garnish.
In a medium bowl, mix the onions with sour cream, chives, and yogurt. Season with salt to taste. Transfer to a serving bowl, top with the reserved onions, thyme, and everything seasoning. Serve with potato chips.

Notes

Roasting is completely hands-off vs caramelizing in a skillet, and tastes just as good!

Roast those onions hard. High heat brings out the sweetness, gives you deep golden edges, and makes the whole dip taste richer. Keep stirring every so often to avoid burnt bits — we want caramelized, not crispy.
Use a mix of onions for depth. Yellow onions bring sweetness, shallots add that fancy vibe, and together they create a super layered onion flavor. Don’t skip the combo.
Deglaze like you mean it. A splash of white wine or vinegar at the end wakes everything up and pulls all the browned bits off the sheet pan. That’s where the magic is hiding.
Cool, then chop. Hot onions can melt your base and turn the dip runny. Let them cool, then finely chop so they blend in without disappearing. Perfect texture every time.
Use a two-part creamy base. Sour cream + Greek yogurt = tangy, smooth, and not too heavy. It makes the dip feel fresh instead of weighed down.
Season with intention. Salt brings out the onion sweetness. Pepper gives a tiny bite. And everything seasoning is the not-so-secret hero that adds crunch and flavor in one swoop.
Give it time to chill. Letting the dip rest in the fridge for a few hours (or overnight!) deepens the flavor and firms up the texture. This is a “gets-better-with-time” situation.
Choose chips that can handle it. Wavy, ridged, sturdy chips are your best friends here. This dip is chunky, creamy, dreamy… and needs a partner that won’t crumble under pressure.
Add a crunchy garnish before serving. Reserved onions, extra chives, or even crispy shallots on top give every bite the perfect contrast. Texture heaven.
Customize it for your crowd. Want smoke? Add a pinch of smoked paprika. Want richness? Stir in a little crème fraîche. Want extra onion flavor? Fold in toasted onion flakes. This dip plays well with upgrades.

Nutrition