Low Carb Caramelized Onion Dip

Caramelized Onion DipI had been buying Caramelized Onion Dip from my local New Seasons Market for many years and at $8.00/lb I thought maybe I should just start making it. I kept testing my amounts and this recipe pretty nails it. Now I will say they use shallots but who in heaven’s name could afford as many shallots as it would take to make this? I do use shallots for many things and by themselves, in comparison to the taste of onions, there is a definite difference but I can’t tell it in this recipe.

This is also terrific served atop a simple sautéed chicken breast.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Caramelized Onion Dip
  1. 2 Large Onions Peeled & Sliced Thinly Then Quarter Round Slices
  2. 2 T Olive Oil
  3. 1 T Butter
  4. ½ C Sour Cream
  5. ⅓ C Mayo
  6. 2 t Lemon Juice
  7. ¾ t Crushed Dried Thyme
  8. ¼ t Garlic Powder
  9. ¼ t Salt
  10. ¼ t Pepper
  1. Put butter & olive oil in a large pan over low heat and add sliced onions. Cook, stirring occasionally, until onions are a dark caramel color or about 45-60 minutes. It is very important to do this slowly so you don’t scorch the onions so have patience with the process.
  2. Cool onions.
  3. In medium bowl, mix rest of ingredients thoroughly then add in cooled onions.
  4. 24 Servings 2 t Each Serving
  5. 45 Calories, .2g Protein, 1.1g Carbs, .2g Fiber, .9g Net Carbs
  1. Your onions are best sliced on a mandoline so that they are all of an even thickness.
  2. If you are able to tolerate a couple more carbs then I would suggest Blue Diamond Country Ranch Rice Crackers with this. If you eat just 4 crackers it only adds 5.5g net carbs and with 2 t of dip on each cracker, & used as an appetizer, they are very filling.
  3. Otherwise serve with you favorite vegetables.
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