Caramelized Onion and Sunchoke Dip

Serves
makes 4 cups
Time
1 hour 25 minutes

MATT TAYLOR-GROSS

In this exciting take on French onion dip, chef Sara Hauman of San Francisco's Huxley restaurant mixes nutty sautéed sunchokes (a.k.a. Jerusalem artichokes) into caramelized onions. It's a retro classic, modernized for your next dinner party. Note: Allow at least 4 hours for chilling

Featured in: Flip the Dip

Ingredients

2 tbsp. olive oil
2 tbsp. unsalted butter
1 lb. sunchokes, scrubbed clean, peeled, and roughly chopped
3 large sweet onions, roughly chopped
8 oz. cream cheese, softened
1 cup sour cream or plain yogurt
2 tsp. freshly ground black pepper
¹⁄₂ tsp. onion powder

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Instructions

Step 1

In a 10-inch skillet, heat the olive oil and butter over medium. Add the sunchokes and onions and season with salt. Cover and cook, stirring occasionally, until they caramelize, about 1 hour and 20 minutes.

Step 2

Transfer the onions and sunchokes to a food processor with the cream cheese, sour cream, pepper, and onion powder, and pulse to combine. Scrape the dip into a bowl and chill for at least 4 hours, or overnight, before serving.

In a 10-inch skillet, heat the olive oil and butter over medium. Add the sunchokes and onions and season with salt. Cover and cook, stirring occasionally, until they caramelize, about 1 hour and 20 minutes.
Transfer the onions and sunchokes to a food processor with the cream cheese, sour cream, pepper, and onion powder, and pulse to combine. Scrape the dip into a bowl and chill for at least 4 hours, or overnight, before serving.