French Onion Dip

My 100% from-scratch French onion dip is made with real caramelized onions for amazing flavor. It tastes best when made in advance--perfect for parties or game day!

Recipe includes a how-to video!

Course Appetizer, dip, Snack

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings (about ⅓ cup per serving)

Calories 217kcal

Author Sam Merritt

Equipment

Ingredients

For the caramelized onions

2 Tablespoons (28 g) butter salted or unsalted
1 ½ lbs (680 g) yellow onions diced very small (see note)
1 teaspoon granulated sugar
½ teaspoon table salt
Water or broth any kind, as needed (see note)

For the dip

2 cups (454 g) sour cream
½ cup (118 g) mayonnaise
¾ teaspoon onion powder
½ teaspoon table salt
Chopped chives for topping, optional
Potato chips for dipping

Instructions

Caramelize the onions.

Melt butter in a large skillet over medium heat. Once melted, add onions, sugar, and salt and cook, stirring occasionally (every few minutes) until onions have begun to reduce in volume.
2 Tablespoons butter, 1 ½ lbs yellow onions, 1 teaspoon granulated sugar, ½ teaspoon table salt
Once onions are softened and turning translucent continue to cook, stirring occasionally/as needed (keep from burning) until onions are caramelized and deep golden brown in color. If the onions begin to stick, add a splash of water or broth to deglaze the pan.
Water or broth
Once caramelized, remove onions from pan and allow to cool completely before proceeding with the recipe (you may cover them and refrigerate to speed up the cooling process).

Make the dip

In a large mixing bowl, stir together sour cream, mayo, onion powder, and salt until well-combined. Add (cooled) onions and stir well.
2 cups sour cream, ½ cup mayonnaise, ¾ teaspoon onion powder, ½ teaspoon table salt
Cover and refrigerate for at least 1 hour before serving. Flavor develops as dip sits.
Chopped chives, Potato chips for dipping

Notes

Onions

Weigh onions before cutting. Dice your onions nice and tiny (about ⅛-¼”), this will help them caramelize faster and will give you the perfect tiny size for incorporating into your dip. Yellow onions are my preference but sweet or white onions also work well here. Once cooked down, you should have about 1 cup/190g after caramelizing.

Water/broth

This is just for deglazing the pan in the event that the onions begin to stick (likely). You won’t need much and water works just fine, but for added flavor you could use any kind of broth or even a dry white wine.

Storing

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving. I do not recommend freezing.

Nutrition