Slow-cooked yellow onions are the real star here, simmered down in olive oil until they turn deeply golden, sticky, and jammy — the kind of caramelization that takes patience but rewards you with pure, sweet depth. A splash of balsamic vinegar and a touch of garlic powder round out the flavor, while fresh thyme adds a little herbal lift right at the end. Once cooled, those onions get folded into a thick, tangy, ultra-creamy base that turns this into the kind of dip you want to keep scooping straight from the bowl. It chills up rich and spoonable, perfect alongside potato chips or crisp vegetables for dunking. This one’s a great pick for a vegan spread, whether it’s game day, a party table, or just an easy snack at home.
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Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy and the fat shimmers.
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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