Caramelized Onion and Sunchoke Dip

Caramelized Onion and Sunchoke Dip

Caramelized Onion and Sunchoke Dip

Nutty, buttery sunchokes add a chic, decidedly grown-up twist to this classic slumber party staple. Get the recipe »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

Caramelized Onion and Sunchoke Dip
Add depth to the beloved French onion dip by caramelizing the onions and mixing in nutty, sautéed sunchokes.
Yield: makes 4 cups
Time: 1 hour, 25 minutes


  • 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


  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.
  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.