Pregnancy Friendly Caramelized Onion Dip
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Learn more →Ingredients
8 servings
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 lb yellow onions (about 3 large), halved and thinly sliced
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tsp worcestershire sauce
- 1 tsp balsamic vinegar
- ½ tsp garlic powder
- 8 oz cream cheese, softened
- 1 cup sour cream
- ¼ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tsp fresh thyme leaves (optional)
For serving
- potato chips or sliced vegetables, for serving (optional)
Instructions
- 1
Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy and the fat shimmers.
- 2
Add the sliced onions and 1/2 tsp kosher salt, stirring to coat. Cook over medium heat, stirring every 3–4 minutes, until the onions are deeply golden brown and jammy, 40–50 minutes. If the onions begin to stick or scorch at any point, add a splash of water (1–2 tbsp) and scrape up the fond.
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