Caramelized Onion and Sage Dip

Name: Caramelized Onion and Sage Dip
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 3/4 cups
Ingredients: 6 tablespoons unsalted butter; 24 whole sage leaves (from about 4 large sprigs; 1/3 cup); 2 large onions, halved and thinly sliced (about 8 cups); Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 cup sour cream; 8 ounces cream cheese, at room temperature; Potato chips, for serving

Recipe courtesy of Cooking Channel

Watch how to make this recipe.

Caramelized Onion and Sage Dip

0 Reviews

This creamy dip tastes like fall in a bowl with its strong notes of sage leaves and brown butter. Caramelizing onions before blending them for the dip adds sweetness to the recipe - the perfect complement to classic, salty chips.

Level: Easy
Yield: 2 3/4 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 5.5 servings

Calories

506

Total Fat

39

Saturated Fat

21

Carbohydrates

36

Dietary Fiber

7

Sugar

14

Protein

8

Cholesterol

100

Sodium

943

Total: 35 min
Prep: 5 min
Cook: 30 min

Level: Easy
Yield: 2 3/4 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 5.5 servings

Calories

506

Total Fat

39

Saturated Fat

21

Carbohydrates

36

Dietary Fiber

7

Sugar

14

Protein

8

Cholesterol

100

Sodium

943

Total: 35 min
Prep: 5 min
Cook: 30 min

Ingredients

6 tablespoons unsalted butter

24 whole sage leaves (from about 4 large sprigs; 1/3 cup)

2 large onions, halved and thinly sliced (about 8 cups)

Kosher salt and freshly ground black pepper

1 cup sour cream

8 ounces cream cheese, at room temperature

Potato chips, for serving

Directions

Melt the butter in a high-sided medium skillet over medium heat. Once the butter starts to lightly bubble, add all but 3 of the sage leaves, and cook, stirring occasionally, until they are translucent in spots and starting to crisp, about 3 minutes. Remove the sage with a slotted spoon to a paper towel-lined plate and reserve (the leaves will fully crisp as they cool). Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper to the skillet, and stir so the onions are coated in the butter; increase the heat to medium-high, and cook, stirring occasionally, until the onions are deeply caramelized, 22 to 25 minutes (add a splash water if the onions begin to stick). Transfer the onion mixture to the bowl of a food processor. Roughly chop the 3 reserved raw sage leaves, and add to the onions. Crumble all but 4 of the crispy sage leaves over the onions, and add the sour cream, cream cheese and 1/2 teaspoon salt. Process until mostly smooth. Transfer to a serving dish, and garnish with the 4 reserved crispy sage leaves. Serve with potato chips for dipping. (The dip can be made ahead and chilled overnight; remove from the refrigerator at least 30 minutes before serving.)