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Caramelized Onions Ingredients
Base Dip Ingredients
Mix-in Ingredients
Last Minute Mix-in and Topping Ingredients
Caramelize Onions Ahead of Time
Cut off tops of the yellow onions, cut in half, and peel skins off. Thinly slice (or preferably mandolin) the onions into a bowl.
Mix in ⅛tsp baking soda, ½tbsp sugar, and ½tbsp salt to the yellow onions and stir to combine. Cover the bowl and let rest at room temperature for about 10 minutes.
In a separate bowl, do this same process (Steps 1 & 2) with the red onions and shallots.
After resting, take sliced yellow onions (which should already be breaking down from the salt and sugar) and place in a large skillet with neutral cooking oil and approx. ½cup of water and put on high heat until water begins to boil and steam is coming up through the onions.
Once boiling, place lid on pan in order to steam and wilt the onions quickly while still on high heat, approximately 10 minutes.
After onions have lost a lot of moisture and volume, remove lid and set heat to medium (to minimize burning), toss in butter into pan, mix well with the onions until butter is melted and everything is fully incorporated, and then press onions down evenly into bottom of pan.
Let onions sit untouched in pan and once every 30-60 seconds scrape up from the bottom of the pan, mix, and press the onions back down into bottom of pan (maximize contact with pan).
Continue this process of browning the onions for approximately 15-20 minutes. If at any point too much fond is building on the bottom of the pan (or the onions begin to burn), adjust heat lower and toss in a couple tablespoons of water to deglaze accordingly.
About halfway thru browning (~10 minutes, or once onions look lightly golden brown), you can throw in the red onions and shallots as well
NOTE: the intention of adding these so late is to cook down some of the sharp bite, but have them not be completely broken down and caramelized fully by the time the yellow onions are done
Once you’ve achieved your desired caramelization on the (yellow) onions, transition to another container and let cool (if needed, can seal and store these in the fridge overnight).
Mix Together Creamy and Wet Ingredients
Put sour cream, mayonnaise, cream cheese, and Gruyère cheese in a large mixing bowl and stir thoroughly to combine.
Mix in vinegar, Worcestershire, and soy sauce and then stir to combine.
Add Onions and Other Mix-ins to Dip
Mix in (thoroughly cooled!) onions, onion soup packet, garlic powder, white pepper, cayenne pepper, and sugar. Thoroughly combine until completely mixed together.
Taste and then season to taste with salt or additional spices/vinegar/mayo
NOTE: As this will be chilled and refrigerated overnight, the flavors of the dry ingredients will likely become stronger in flavor over time, so adjust with this in mind (you can always season to taste in the final step before serving as well).
Refrigerate Overnight and Finishing Touches
Transfer to a lidded container or something that can be sealed as airtight as possible (saran wrap can be helpful here) and let sit in fridge overnight (minimum 6-8 hours, no shortcuts!).
After chilling and just before serving, thinly slice chives and mix-in about ⅔ to ¾ of them into your dip (the rest will be used for garnish, so plan accordingly). Stir thoroughly to combine and then taste. Adjust seasonings as necessary, as flavors might’ve changed while chilling overnight.
Transfer to serving container and top with the rest of the sliced chives (for garnish).