Ingredients

  • beef bouillon 1 tsp beef bouillon
  • cream cheese 4 oz cream cheese, softened, ½ pkg
  • garlic powder 1/2 tsp garlic powder
  • kosher salt kosher salt and black pepper
  • lemon juice 1/2 tsp lemon juice
  • mayonnaise 1/2 cup mayonnaise
  • oil 1 Tbsp oil
  • onion powder 1/2 tsp onion powder
  • sour cream 3/4 cup sour cream
  • unsalted butter 1 Tbsp unsalted butter
  • worcestershire sauce 1/2 tsp Worcestershire sauce
  • yellow onions 2 medium yellow onions, diced
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How to make it

  1. Place a large heavy-bottomed skillet over medium to medium-low heat then add butter and oil. When butter has melted, add onions and bouillon then cook the onions, stirring often until the onions become a medium-brown color and well caramelized. This process will take approximately 2025 minutes, depending upon the heat level and the size of the onions. If you find that the onions begin to scorch on the bottom of the pan before theyve cooked to the correct stage, just add about cup water to the skillet and continue cooking until the water has completely evaporated. Once the onions are done, set them aside in the skillet to cool to room temperature.While the onions are cooling, beat the cream cheese, sour cream and mayonnaise together in a medium-sized mixing bowl until no lumps remain. Stir in the lemon juice, garlic powder, onion powder and Worcestershire sauce.Once the onions have cooled, stir them into the mixture and season to taste with salt and pepper. Cover the bowl with plastic wrap and chill at least 2 hours.
  2. Serve with plenty of salty potato chips and enjoy!