You may have tried variations of this dip before, I know I have and they have been incredible. The caramelised onions in this one just take it to another level. Next time you are invited to a pot-luck event or are having friends over for snacks and drinks, set this on your table with a selection of goodies to dip into it and stand back and watch the guests descend on this with vigour. It’s so rich, so sinful and so full of naughty ingredients all combined to bring you a creamy, flavourful mouthful with each bite.
Everyone will ask what is in it, but my first response to that question is always “Do you really want to know?” because seriously, no one wants to know how many calories each mouthful contains.
Just eat it without a care in the world, because as we all know tomorrow is never promised. 🙂
- 2 large onions, halved and thinly sliced
- 3-4 T olive oil
- Two pinches of salt
- 2 T brown sugar
- 1 C beer
- 500 grams cream cheese, at room temperature
- 500 grams sour cream
- 6 cloves roasted garlic
- 220 grams grated cheese (I used half Edam/half smoked Cheddar)
- 2 spring onions, white part thinly sliced, dark green parts also thinly sliced for garnish
- Salt and pepper, to taste
- Wrap 6 whole cloves of garlic (still inside skin) in a piece of tin foil and place in the centre of a preheated oven at 180 degrees Celsius for approximately 20 minutes. Remove from oven and set aside.
- Heat the olive oil in a large pan over medium-high heat until shimmering. Add the sliced onions and stir until onions are evenly covered with oil. Reduce the temperature to medium and cook the onions, stirring and turning occasionally, careful not to let them burn, for 10 minutes.
- Sprinkle the onions with the salt and brown sugar. Stir to combine. Reduce the temperature to medium-low and continue to cook, turning and stirring, scraping the bottom of the pan to avoid burning and continue until onions are deep brown.
- Pour the beer into the pan and scrape up any browned bits that have collected on the bottom. Let the mixture simmer, stirring occasionally, until all of the beer has evaporated, this will take 5-10 minutes. Remove from the heat and set aside.
- Take the roasted garlic and remove from the skin. Mash with a fork and add to a bowl containing the cream cheese and sour cream, both at room temperature. Using a large wooden spoon or spatula, mix together until a smooth creamy mixture forms. Stir in the grated, white spring onions and the caramelised onions (reserve a little for the garnish if you desire).
- Spoon the mixture into an oven-proof dish that will also serve as your serving dish (I used a Falconware enamel dish) and bake for around 20-25 minutes, until golden brown and bubbling. Remove from the oven, garnish with the reserved caramelised onions and dark green sliced spring onions.
- Serve with carrot and celery sticks, tortilla chips, crostini, bread or crackers.
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.