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
- 1⁄2 tsp. onion powder
- 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.