I 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 myself. Kept testing amounts and this recipe pretty well nails it. Now I will say they used 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. Anyone who tells you that you can caramelize onions in 10-15 minutes is full of it. You can’t & don’t try it. The onions in the pan were done properly in about 45-50 minutes.
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.
- 2 Large Onions Peeled & Sliced Thinly Then Quarter Round Slices
- 2 T Olive Oil
- 1 T Butter
- ½ C Sour Cream
- ⅓ C Mayo
- 2 t Lemon Juice
- ¾ t Crushed Dried Thyme
- ¼ t Garlic Powder
- ¼ t Salt
- ¼ t Pepper
- 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.
- Cool onions.
- In medium bowl, mix rest of ingredients thoroughly then add in cooled onions.
- 24 Servings 2 t Each Serving
- 45 Calories, .2g Protein, 5.5g Fat, 1.1g Carbs, .2g Fiber, .9g Net Carbs
- Your onions are best sliced on a mandoline so that they are all of an even thickness and thinly sliced.
- Serve with you favorite vegetables and as you can see I use pork rinds which is, in my opinion, the best thing anyway, with sliced vegetables coming in only a close second.
- If you are able to tolerate a couple more carbs then I might 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.