Gordon Ramsay Caramelized Onion Everything Dip Recipe is the perfect marriage of sweet, slow-cooked onions and savory “everything” bagel seasoning, delivering a dynamic flavor boost in every bite. Inspired by Gordon Ramsay’s signature approach to bold, straightforward cooking, this dip lets caramelized onions shine alongside creamy dairy and crunchy toppings.
Whether you’re hosting a party or simply looking to elevate your snack game, the aroma of onions browning in the pan will draw everyone into the kitchen.
Then, once they’ve reached a deep golden hue, fold them into a luscious base—rich enough to delight guests and easy enough to whip up anytime. Serve it with toasted baguette slices, fresh veggies, or your favorite crackers for an irresistible crowd-pleaser.
Caramelized Onion Everything Dip by Gordon Ramsay
Ingredients
Everything Seasoning
- 1 tablespoon white sesame seeds
- 2 teaspoons black sesame seeds
- 2 teaspoons poppy seeds
- 2 teaspoons dried minced garlic
- 2 teaspoons dried minced onion
- 1 teaspoon flaky sea salt, such as Maldon
Caramelized Onions
- 2 medium yellow onions, sliced (about 4 cups)
- Canola oil (or other neutral oil)
- Kosher salt
For the Dip
- 1 cup (8 ounces) cream cheese
- ¼ cup (65g) crème fraîche
- 1 tablespoon (17ml) buttermilk
- ½ cup (130g) caramelized onions, finely chopped
- 2-3 tablespoons Everything Seasoning, plus more for sprinkling
- Kosher salt
- Chives, sliced
To Serve
- Ridged potato chips
- Cucumber slices or strips
Instructions
- Everything Seasoning: Blend all seasoning ingredients in a small bowl, then do a quick taste test and adjust as needed. You can keep this mixture in an airtight container for up to three months.
- Caramelize the Onions: Warm a tablespoon of canola oil in a large skillet or Dutch oven set to medium-low heat. Once it’s hot, add the onions and toss to coat. Let them cook, stirring every 5–10 minutes, until they become deeply caramelized—a process that takes roughly 1½–2 hours. If you notice any burning, lower the heat slightly and splash in a bit of water to deglaze. Sprinkle with salt, then set the onions aside to cool completely.
- Make the Dip: In a medium bowl, whip the cream cheese with a hand mixer until it’s light and airy. Add crème fraîche and buttermilk, then whip again for a fluffy texture. Stir in the caramelized onions, everything seasoning, and a pinch of salt, then give it one more brief whip. Adjust seasonings if needed, then transfer to a serving bowl. Top with extra everything seasoning and a sprinkle of chives. Pair with vegetables or pita chips.
Recipe Notes
- For a smoother consistency, puree some or all of the caramelized onions in a food processor or with an immersion blender before mixing them in.
- Any leftover caramelized onions are perfect for sandwiches throughout the week.
How to Caramelize Onions Like a Pro - Video Recipe
People Also Ask
How does Gordon Ramsay caramelize onions?
Gordon Ramsay usually starts with a hot pan and a little cooking oil, then adds thinly sliced onions. He reduces the heat to medium-low, stirring occasionally to ensure even browning. Patience is key—letting the onions cook slowly helps them release their natural sugars and develop a rich, sweet flavor without burning.
What is the trick to caramelizing onions?
The secret is low and slow cooking. Use a heavy-bottomed pan, maintain a medium-low heat, and stir periodically to prevent scorching. If the onions start to dry out or stick, add a small splash of water to deglaze the pan and help them continue caramelizing evenly.
What is Gordon Ramsay’s most famous recipe?
Beef Wellington is widely regarded as one of Gordon Ramsay’s most iconic dishes. Known for its tender beef fillet wrapped in puff pastry with mushrooms and pâté, it epitomizes his emphasis on classic techniques, quality ingredients, and culinary showmanship.
Why add balsamic vinegar to caramelize onions?
Balsamic vinegar introduces both acidity and sweetness, helping to enhance the onions’ natural sugars. The extra tang rounds out the flavor while also aiding the caramelization process by loosening any browned bits from the pan for a deeper, more complex taste.