I only first tried onion dip a few months ago when our Senior Food Editor, Molly, developed a heavenly recipe. I’ve been obsessed ever since! It’s the new star of my dinner parties and even made an appearance on my Thanksgiving table! That’s when I thought to combine caramelized onion dip with my absolute favorite comfort food… French Onion Soup! Bells were ringing, birds were chirping and I knew I had to create this recipe.
Now, for the low and slow caramelization of the onions that will have you tied to the stove. It’s the worst! But it’s freakin’ worth it. Pro tip: make more than you need, every time. If I’m going to go through the trouble of slicing at least 6 onions, you best believe I’m doing 12. Why? Because it takes forever and you might as well have some extra for a rainy day (they even freeze beautifully).
After the caramelization part, the rest of this dip is easy as can be! The secret ingredient to this bread bowl of ecstasy is marmite! Now, don’t be scared of this very British ingredient I’m throwing in here, but it’s a yeasty ingredient that adds a depth of flavor to fortify those French Onion Soup vibes.
Recipe and Headnote Sahara Bohoskey
- 2 tablespoons La Tourangelle Avocado Oil, or neutral oil of choice, divided
- 6 medium yellow onions, thinly sliced
- 1/ 4 cup fresh thyme leaves, plus more for garnish
- 3/ 4 teaspoon Simply Organic Crushed Red Pepper
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup full-fat Greek yogurt
- 1/ 2 cup sour cream
- 2 1/ 4 teaspoon marmite
- 1/ 2 pound Gruyère cheese, grated and divided
- 1 Country loaf, with the top cut off and scooped
- Potato chips, for serving
- Crudités, for serving
In a large skillet, heat oil over medium heat. Add the onions and sweat until softened, about 5 minutes. Stir in thyme and red pepper, then season with salt and pepper. Continue to cook, stirring often, until the onions become caramelized and jammy, about 40 minutes.
Transfer the onions to a bowl and let cool. Yields about 2½ cups caramelized onions.
Preheat oven to 375°F. In a large bowl, stir together cooled onions with yogurt, sour cream and marmite. Fold in all but ¼ cup grated Gruyère, then season with salt and pepper.
Transfer the dip mixture into prepared bread bowl and sprinkle reserved cheese and thyme on top then bake for 10 minutes or until cheese is bubbling and golden.
Serve with potato chips or crudités.