Make Ahead

Caramelized Onion-Mushroom Dip

January 17, 2011
3 Ratings
  • Makes 1 1/2 cups
Author Notes

I wanted to make a mash-up of the classic onion dip so many of us grew up with and duxelles. This rich, slightly sweet dip pairs beautifully with crispy, salty kettle chips. - Minimally Invasive —Minimally Invasive

Test Kitchen Notes

Caramelized onions and mushrooms are a match made in food heaven. The onions become sweet and luscious, while the mushrooms add an earthy and swoon-worthy component that sings umami. You can minimize the prep time by mincing the mushrooms in a food processor (using the Pulse setting), but allow at least 30 minutes to caramelize the onions and mushrooms (and delight in the aromas). I omitted the sugar in the mushrooms and they still caramelized beautifully. The optional demi-glace added an element of richness. The tangy yogurt brought everything together and made me, with my salty chips, very happy. —SwoonMySpoon

What You'll Need
  • 3 tablespoons butter, divided
  • 2 small yellow onions, finely chopped
  • 1/2 pound button mushrooms, minced
  • 1/2 ounce dried porcini mushrooms, reconstituted in 1 cup hot water, drained & minced
  • 1/2 teaspoon sugar
  • 1 tablespoon dry vermouth
  • 1 tablespoon demi-glace, optional
  • 1 cup plain yogurt
  • 1 teaspoon sherry vinegar
  • salt, to taste
  • freshly ground black pepper, to taste
  1. Melt half of the butter in a large sauté pan over medium-high heat. Sauté onions with large pinch of salt until just golden brown, then reduce heat to medium-low and cook, stirring constantly, until deeply browned and caramelized. Remove onions from pan.
  2. In the same pan, melt remaining butter and sauté mushrooms with a large pinch of salt until they stop releasing water. Add sugar and continue to cook, stirring constantly, until mushrooms are deeply browned and caramelized.
  3. Add onions back to pan and stir in dry vermouth and demi-glace, if using. Cook until all liquid is absorbed. Taste, and adjust seasoning if necessary. Remove from heat and cool to room temperature.
  4. Set aside one tablespoon of onion-mushroom mixture to use as garnish. Add yogurt and sherry vinegar to the rest of the onions and mushrooms, mixing well. Taste, and adjust seasoning if necessary. Add as much black pepper as your heart desires. This dip has a real affinity for it. Garnish with reserved onion-mushroom mixture.

See what other Food52ers are saying.

  • Lisa Press
    Lisa Press
  • Midge
  • drbabs
  • Minimally Invasive
    Minimally Invasive
  • lastnightsdinner

7 Reviews

Lisa P. November 7, 2012
What do you recommend for the dipping items for this dip?
Minimally I. November 7, 2012
Anything you like, really. Chips, veggies, pita...
Sense O. April 6, 2011
This sounds wonderful! I totally agree, caramelized onions and mushrooms are a match made in food heaven.

Midge January 17, 2011
Sounds seriously addictive.
drbabs January 17, 2011
Minimally I. January 17, 2011
Haha! We're so alike; one mention of salty potatoes and I can't think of anything else!
lastnightsdinner January 17, 2011
My mouth is watering. And I have a sudden need for this dip, and kettle chips.