Here is the recipe I used for a recent party. I made one change as noted below. It was delicious! The original was from the food network The Hearty Boys:
1 tablespoon vegetable oil
2 cups thinly sliced onion
2 teaspoons chopped fresh sage leaves
3/4 cup mayonnaise
3/4 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Potato chips, for serving

Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool. (I chopped them up at this time)
Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

I used this recipe but changed it and took Alton Brown's advice and used 1 1/2 Cups sour cream with the 3/4 C mayo. I might have added 1/4 tsp garlic pepper. I don't remember.

I peel and chop coarsley 3 large or 4 smaller onions and and caramelize them in 2 T butter in a wok slowly.
When they are nice and brown I add 1/2 cup dry sherry wine and allow it to reduce by 1/2 and mix the whole mess with a pint of sour cream. If it needs to be finer, I hit it with a stick blender.
No herbs, no mayo...it's quite a sweet dip and I think very good.
Linda C

ONION DIP FROM SCRATCH Alton Brown
Source: Alton Brown (People who reviewed this recipe said to increase the amount of onions called for.)

2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes.

Remove from heat and set aside to cool.

Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

I'll throw another one into the mix. This is the Barefoot Contessa's version. I actually use Alton's method of cooking the onions in an electric skillet, then use Ina's recipe.
Barefoot Contessa Pan-Fried Onion Dip
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise, not light

Cut the onions in half and then slice them into 1/8-inch thick half-rounds.
(You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat.
Add the onions, cayenne, salt, and pepper and saute for 10 minutes.
Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
Add the onions and mix well.
Taste for seasonings.
Serve at room temperature.

ooh Linda, I'm going to try yours. Anything cooked with sherry is a blessing and yours sound really good. We caramelize onions on the lowest setting for nearly eight hours (per Thomas Keller's technique in the Bouchon cookbook). Sounds crazy I know, but we all take turns stirring the pot all day and we wind up with onions so sweet they're almost like candy. We then freeze small batches for use in french onion soup, fondue, on homemade pizza (really yummy), and anything else we think of. This pot was full to the top with about 8 lbs. of sweet yellow onions when we started early in the day.

I've also made Ina's dip above and it's quite good too.

{{gwi:1545905}}

I saw the title of this thread and knew I had a wonderful receipe to contribute however tracey_oh beat me to it. I second the Barefoot Contessa Pan-Fried Onion Dip recipe. I print out the recipe on 4x6 cards ahead of time because everyone ends up asking for it.

Thank you. These all look delicious. I will take a couple of them with me. Should I serve with potato chips?

I served mine with crudites but potato chips would certainly do!

Ina's dip is a family favorite -- and it's always a big hit.

I love the idea of adding some sherry -- I think that would add some nice depth to it. Will definitely give that a try next time.

Barb, I use thicker cut chips because this seems to be a 'heartier' dip and thinner chips often break off.

I can't wait to try all of these recipes...copy and pasted...
The old dried onion soup mix and mayo/sour cream will never be used in our house again. LOL

Linda P

I agree Linda, no more pkg of lipton for me either. Can't wait to try.
Barb

We love Ina's dip, too. I usually cut the onion halves into quarters - then there isn't this long trail of onion when you dip your chip. mmmmmm...my mouth is watering just thinking of it. Will, Scott and I ate an entire recipe of it, before the superbowl even started - lol.

We serve with potato chips.

I can't wait to try this. Sounds like we need to include this on our list of snacks at PFPP. Nancy, are you listening?

Here's one I created for my son's island themed graduation party. It was a hit so I thought I'd share it.

Carmelized Maui Onion Dip

2 pints low fat sour cream
2 extra large Maui or Vidalia onions cut in half, sliced thin and rings separated
1 tbsp. Lawry Seasoned Salt
1 tsp. hot sauce
PAM

Heat a skillet over medium heat until hot. Spray hot skillet with PAM. Wipe out excess PAM. Put aside ½ cup of raw onions. Add half the remaining onions to the skillet, cook stirring constantly until carmelized. Remove onions from skillet and cool. Clean skillet and repeat cooking process with other half of onions. Add sour cream, hot sauce, salt and raw onion to blender, process on high until pureed. Add cooled, carmelized onions to blender and puree mixture. Chill dip. Serve with chips or crudities.

I like the idea of adding sherry and will try it next time I make this.

I'm thirding or fourthing the recommendation for Ina's onion dip - it is excellent! We made it for a cookout a few weeks ago and it was devoured! We had 8 people and it was gone in a few minutes...next time I will double the recipe. Yum!

Well I'm fifthing Ina'a recipe! Like Stacy mentioned I cut my onions up more...really just chop them up....I/we didn't like the long strings of onions. Yes, it goes fast and I always double the recipe for my group. Great with toasted pita chips too. I can just eat it off a spoon...LOL!

David

I can't wait to try this - for labor day weekend!

I can't wait to try this. I know we will love it. I am going to a retirement party in a couple of weeks. I need different snack items, and I think this will be a hit. I will have to make a few of them.
Thank you all.