ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caramelized Maui Onion Dip

Photo: Thayer Allyson Gowdy
Yield Makes 2 cups
Time: 30 minutes, plus chilling time. Make this addictive dip at least an hour ahead of time to let the flavors develop—and serve with enough potato chips to scoop up every last bit.


  • 2 tablespoons olive oil
  • 2 Maui onions (or other sweet onions), halved and thinly sliced (about 5 cups)
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 teaspoon kosher salt

Nutrition Information

  • calories 69
  • caloriesfromfat 62 %
  • protein 1.5 g
  • fat 4.8 g
  • satfat 2.1 g
  • carbohydrate 5.6 g
  • fiber 0.8 g
  • sodium 94 mg
  • cholesterol 6.6 mg

How to Make It

  1. Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If the pan starts to burn, reduce heat to medium-low and add 1 tbsp. water, stirring well. Transfer onions to a small bowl and chill until cold, about 1 hour.

  2. Reserve 1 tbsp. onions. In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined. Transfer to a serving dish, top with reserved onions, and chill at least 1 hour.

  3. Make ahead: Up to 2 days and chill.

  4. Note: Nutritional analysis is per 2-tbsp. serving.