10 servings (serving size: about 1/4 cup)

Caramelizing enhances the onion's inherent sweetness. If you can't find sweet onions, substitute two large Spanish onions and add a tablespoon of sugar. This dip is best served warm. If time is tight, you can caramelize the onions (step 2) earlier in the day; combine with the other ingredients and bake just before guests arrive. Serve with a crunchy dipper like Melba toast.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Melt 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion and 1/8 teaspoon salt to pan; cook 15 minutes or until tender, stirring occasionally. Add garlic; cook 10 minutes or until onion is golden brown and very tender, stirring occasionally. Remove from heat; cool 5 minutes.

Step 3

Combine the remaining 1/8 teaspoon salt, mayonnaise, and next 4 ingredients (through Worcestershire sauce) in a medium bowl, stirring until smooth. Stir in onion mixture. Transfer mixture to a 1-quart baking dish coated with cooking spray.

Step 4

Melt remaining 1 1/2 teaspoons butter. Combine melted butter and panko. Sprinkle panko mixture evenly over onion mixture. Bake at 350° for 15 minutes or until thoroughly heated and bubbly. Sprinkle with parsley. Serve hot.

Ratings & Reviews

MaryEliz's Review

February 05, 2010
I don't rate five stars unless a recipe is outstanding. This three-star rating is because this dip is a good, staple recipe with most ingredients on hand. I used Walla Walla sweet onions and would add an extra 1/2 cup or so next time.

jennybee's Review

January 12, 2009
This was awful. Maybe I made it wrong, but it was sooo hot. I think it had way to much garlic which may have been why it felt so hot.It was inedible until I added light sour cream to tame it down. Even then it was nothing special.

ashleycovelli's Review

December 06, 2008
This dip is really good. The sweetness from the onions really shines in this dish.