Caramelized Onion Everything Dip

The First Time I Screwed This Up…

When I first tried making a caramelized onion dip, I thought, “Sure, just cook onions and mix them into cream cheese, easy.”
Yeah, no.
I blasted the onions on high heat (they burned instead of caramelizing), used cold cream cheese (which stayed lumpy), and thought pre-made everything seasoning would “save time” (it tasted stale and dusty).

The result?
A sad, weirdly chunky mess that nobody wanted a second bite of.

It wasn’t until I slowed it all down—low heat onions, fluffy cream base, fresh seasoning—that it clicked.
Done right, this isn’t just a dip. It’s the thing people hover over at parties and won’t stop talking about.

Why This Works (And Where Most Go Wrong)

Why Gordon’s method nails it:

• Low, slow caramelization. Real sweetness, no burnt bitterness.
• Whipped cream cheese. Light, airy, dippable.
• Fresh seasoning. Vibrant flavor, not dusty leftovers.
• Balance of texture. Tiny onion bits folded into creamy dip = pure gold.

Where people blow it:

• High heat onions? Burnt. Bitter. Dead flavor.
• Cold cream cheese? Lumpy, heavy, impossible to mix.
• Old seasoning? Tastes like cardboard.

This dip looks simple — but the patience behind it makes all the difference.

Ingredients That Actually Matter

Everything Seasoning:

• 1 tablespoon white sesame seeds – nutty crunch
• 2 teaspoons black sesame seeds – color contrast, deeper flavor
• 2 teaspoons poppy seeds – tiny bursts
• 2 teaspoons dried minced garlic – real punch
• 2 teaspoons dried minced onion – layered onion flavor
• 1 teaspoon flaky sea salt (like Maldon) – bright mineral finish

Caramelized Onions:

• 2 medium yellow onions, sliced thin (about 4 cups raw)
• Canola oil (or any neutral oil)
• Kosher salt

Dip Base:

• 1 cup (8 oz) cream cheese – softened
• ¼ cup (65g) crème fraîche – slight tang
• 1 tablespoon (17ml) buttermilk – loosens and lifts the mix
• ½ cup (130g) caramelized onions – finely chopped
• 2–3 tablespoons Everything Seasoning, plus extra for topping
• Kosher salt, to taste
• Chives, sliced, for garnish

For Serving:

• Ridged potato chips (they can hold the weight)
• Cucumber slices or strips (for a lighter option)

How To Make Gordon Ramsay’s Caramelized Onion Everything Dip

Start with the everything seasoning.
Mix white sesame, black sesame, poppy seeds, dried garlic, dried onion, and flaky salt in a bowl.
(Seriously — fresh toasted sesame seeds make a huge difference. Worth it.)

Next, the onions.
In a skillet over medium-low heat, drizzle a tablespoon of oil.
Toss in the sliced onions. Stir to coat, then leave them alone. Stir only every 5–10 minutes.
You want slow, deep, even caramelization — not quick browning.
If the onions start to stick or burn, lower the heat and add a splash of water.

This will take about 90 minutes. Maybe a little longer. Trust the process.
When they’re deep golden brown and jammy, season with kosher salt and let them cool completely.

Now, the dip base.
Whip the softened cream cheese with a hand mixer until it’s fluffy. This step matters — no cold clumps allowed.
Add crème fraîche and buttermilk. Whip again until smooth and airy.

Fold in the cooled, chopped caramelized onions, a few tablespoons of everything seasoning, and a pinch of kosher salt. Stir gently. Taste. Adjust seasoning if needed.

Transfer to a serving bowl. Sprinkle a little extra everything seasoning and fresh chives on top.

Serve cold with chips and cucumber sticks.

And watch it disappear faster than you made it.

What Gordon Ramsay Says About This Dish

• “Slow brings the flavor. Rush brings the burn.”
  (Low heat and time — or you’re just frying onions, not caramelizing them.)
• “Texture is just as important as taste.”
  (Fluffy dip, tiny onion bits, crunchy seeds — every bite should feel alive.)
• “Good seasoning is the hidden ingredient in great food.”
  (Fresh spices and seeds aren’t a ‘bonus’ — they’re the foundation.)
• “Respect simple food the same way you respect a filet mignon.”
  (Every ingredient matters when you’re this exposed.)

What I Got Wrong (And How I Fixed It)

• Mistake: Cooked onions too fast. Turned dark, tasted bitter.
  Fix: Dropped heat to medium-low. Stirred less. Watched for deep amber color.
• Mistake: Used cream cheese straight from the fridge. Wouldn’t whip.
  Fix: Let it sit out 20 minutes before whipping.
• Mistake: Bought pre-made everything seasoning. Tasted dusty and sad.
  Fix: Mixed fresh at home — night and day difference.
• Mistake: Didn’t taste before serving. Dip needed more salt.
  Fix: Always adjust seasoning after mixing — final salt hit is crucial.

Variations That Actually Hold Up

• Add more bite: A tiny splash of Worcestershire sauce or a dash of hot sauce stirred in.
• Make it extra oniony: Use a combo of caramelized and crispy fried onions for layered texture.
• Lighten it: Swap half the cream cheese for Greek yogurt — tested, still delicious.
• Make it cheesier: Stir in a little shredded sharp cheddar if you want extra richness.

Don’t: Add raw onions. Tried it — too sharp and ruins the deep flavor layering.

Pro Tips That Change The Game

• Use a wide skillet for caramelizing onions — more surface area, better browning.
• Toast the sesame seeds if they smell flat — wakes them up beautifully.
• Mix your base while onions cool — saves time.
• Chill the finished dip at least 30 minutes before serving — flavors meld and deepen.

Storage + Leftover Moves

• Store: Airtight container, fridge, up to 4 days.
• Before serving leftovers: Let sit at room temp 10 minutes to soften.
• Leftover trick: Spread it onto toasted bagels or use it in sandwiches — insane flavor boost.

FAQ

Q: Can I use sour cream instead of crème fraîche?
A: You can — crème fraîche is richer and less tangy, but sour cream works in a pinch.

Q: How do I fix dip that’s too thick?
A: Whisk in a little more buttermilk, a teaspoon at a time, until it loosens.

Q: Can I make this a day ahead?
A: Absolutely — it actually tastes better after resting overnight.

Q: Is store-bought everything seasoning okay?
A: If you must. But homemade fresh seasoning always hits harder.

Try More Recipes:

• Roast Beef with Caramelised Onion Gravy Recipe
• Gordon Ramsay Sausage Onion Gravy Recipe
• Gordon Ramsay Pickled Onions Recipe