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Slow Cooker Caramelized Onion and Cheese Dip
Sweet mildly flavored onions are best for making this dip. In my part of the world that means large yellow onions.
Consume the dip within three to four days.
Course
Appetizer
Cuisine
Fusion
Prep Time
15
minutes
minutes
Cook Time
10
hours
hours
30
minutes
minutes
Total Time
10
hours
hours
45
minutes
minutes
Servings
2
cups
Author
Connie Veneracion
Ingredients
1 ½
kilograms
sweet yellow onion
peeled and very thinly sliced
2
tablespoons
butter
melted
½
teaspoon
salt
½
teaspoon
pepper
1
250-gram pack
cream cheese
½
teaspoon
soy sauce
(Kikkoman is recommended)
½
teaspoon
Worcestershire sauce
¼
cup
mayonnaise
Tip: Japanese mayo is tastier and firmer, and it yields better overall results
1
tablespoon
chopped fresh parsley leaves
plus more to garnish
½
teaspoon
dried thyme
or 1 tablespoon chopped fresh thyme
2
pinches
chili flakes
to garnish
Instructions
Drizzle the melted butter in the slow cooker.
Add the sliced onion, toss well to coat each piece with butter, then stir in the salt and pepper.
Set the heat to LOW and cook the onion slices until browned, about 10 to 12 hours, stirring the onions every three hours or so.
Strain the onion slices well and return to the slow cooker.
Cut the cream cheese into small cubes and add to the onions.
Turn on the slow cooker again, still on LOW, and cook the onion slices with the cream cheese for about 15 minutes.
Turn off the slow cooker and stir the onions and cheese until blended.
Add the mayo and parsley and stir to combine.
Stir in the thyme.
Drizzle in the soy sauce and Worcestershire sauce and stir until the coloring is even.
Cool the caramelized onion and cheese dip then transfer to a covered container. Chill in the fridge for a couple of hours before serving.
Notes
Adapted from a Betty Crocker
recipe
.