Creamy Caramelized Onion Dip

The inspiration for this recipe comes from a visit to Round Swamp Farm, where I came across an onion dip that defied every expectation. It was an unexpectedly complex take on a classic that often feels overlooked. After finishing the batch far too quickly, and with no farm stand in sight back in the city, I turned to the label to deconstruct its magic. The most intriguing discovery? The inclusion of brown sugar and Worcestershire sauce—depth-defining ingredients I hadn’t yet seen in traditional recipes.

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons butter

• 2 medium white or vidalia onions, diced

• ½ cup sour cream

• 8 ounces cream cheese, at room temperature

• 1 heaping tablespoon dark brown sugar

• 3 teaspoons Worcestershire

• 2-3 teaspoons Tabasco (depending on your heat level)

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1 tablespoon chives, thinly sliced

Instructions:

• Heat a large sauté pan over medium heat, add the olive oil and butter, and allow them to melt.

• Add the onions and sauté until softened, and season with salt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown and caramelized, about 45-60 minutes. If the pan looks dry and onions begin to stick to the pan, add 1 tablespoon of olive oil to loosen the onions.

• Stir in the brown sugar until melted and evenly blended, then remove from heat and cool for 5 minutes. Reserve 1 tablespoon of onions for garnish, if desired.

• In the bowl of a food processor fitted with a blade attachment, add the sour cream, cream cheese, caramelized onions, Worcestershire, Tabasco, garlic powder, and paprika and mix until evenly combined and the texture is smooth and creamy. Season to taste with salt and pepper. When ready to serve, spoon the mixture into your desired serving bowl and garnish with the reserved onions and chives, if using.