Recipe courtesy of Cooking Channel

Caramelized Onion and Sage Dip

This creamy dip tastes like fall in a bowl with its strong notes of sage leaves and brown butter. Caramelizing onions before blending them for the dip adds sweetness to the recipe - the perfect complement to classic, salty chips.
  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 2 3/4 cups
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6 tablespoons unsalted butter

24 whole sage leaves (from about 4 large sprigs; 1/3 cup)

2 large onions, halved and thinly sliced (about 8 cups)

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 cup sour cream

8 ounces cream cheese, at room temperature

Potato chips, for serving


  1. Melt the butter in a high-sided medium skillet over medium heat. Once the butter starts to lightly bubble, add all but 3 of the sage leaves, and cook, stirring occasionally, until they are translucent in spots and starting to crisp, about 3 minutes. Remove the sage with a slotted spoon to a paper towel-lined plate and reserve (the leaves will fully crisp as they cool). Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper to the skillet, and stir so the onions are coated in the butter; increase the heat to medium-high, and cook, stirring occasionally, until the onions are deeply caramelized, 22 to 25 minutes (add a splash water if the onions begin to stick). Transfer the onion mixture to the bowl of a food processor. Roughly chop the 3 reserved raw sage leaves, and add to the onions. Crumble all but 4 of the crispy sage leaves over the onions, and add the sour cream, cream cheese and 1/2 teaspoon salt. Process until mostly smooth. Transfer to a serving dish, and garnish with the 4 reserved crispy sage leaves. Serve with potato chips for dipping. (The dip can be made ahead and chilled overnight; remove from the refrigerator at least 30 minutes before serving.)