Caramelized Onion and Sunchoke Dip

  • Serves

    makes 4 cups

  • Cook

    1 hour 25 minutes


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


  • 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
  • 12 tsp. onion powder


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.

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