Chef Arnold Myint - Onion Dip
Courtesy of Arnold Myint, Chef at the Institute of Culinary Education.


  • 2 White Onions, halved, thinly sliced
  • 8 oz Cream Cheese, room temperature
  • 16 oz Sour Cream
  • 1/4 Cup Mayonnaise
  • 2 oz White Wine
  • 1/2 Cup Grated Parmesan Cheese
  • 1/2 Tsp Garlic Powder
  • Kosher Salt
  • Fresh Cracked Pepper, to taste
  • Chives, thin sliced for garnish

Serve with Long bias-cut toasted Baguette, Corn Chips for dipping (like Fritos), Red Bell Pepper Slices and Apples.


1. Evenly place onions into a room temperature sauté pan

2. Turn stove top setting to low heat.

3. Evenly sprinkle a thin layer of Kosher Salt over the onions

4. Do not turn up heat; allow the onions to slowly cook, sweat; first releasing natural liquids which will eventually be reabsorbed. There is no need to over stir or work this process. Do not rush.

5. Once liquids are released from the onions, light browning should start to occur and some caramelization will occur in the pan.

6. At this time, add garlic powder and some cracked pepper.

7. To release the “Fond” (or the sticky brown stuff stuck to the pan), add white wine and use the onions to act as bristles to gently release the flavor. Allow the wine to evaporate as to cook out the alcohol. By now, the onions should look lightly golden brown.

8. Turn off the heat and add cream cheese to the pan, stirring until consistently incorporated with the onions.

9. Add sour cream and mayonnaise and parmesan cheese.

10. It is important to not return to heat as to prevent cheese from over-melting and fat oils to be released.

11. Serve warm or at room temperature. If served cold, keep in mind that the dip will be slightly thicker.

12. Garnish with chives, more parmesan and cracked pepper as desired.

13. Serve in a bowl on a platter with corn chips, toasts, crackers, vegetables and/or apples.

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