I think I’ve created the Best French Onion Dip for holiday platters and tailgate parties, a DIY, slightly healthier spin that works brilliantly with chips, crudites, or inside a sandwich wrap and hides one clever trick you’ll want to try.

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I love a dip that makes people ask whats in it and then pretend they dont already know. My Easy French Onion Dip fits holiday spreads and tailgate piles, and this DIY version sneaks in plain Greek yogurt so it feels a bit healthier.

Caramelized yellow onions give it a deep savory punch, not the usual cloying stuff, so people keep coming back for more. I call it my Homemade French Onion Chip Dip and sometimes I wont even share the full recipe, just a wink.

Try it and watch the dramatic silence as everyone takes that first scoop.

Ingredients

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Onions: Sweet, savory, give fiber and prebiotics, caramelize into deep flavor, not just crunch.
Butter: Adds richness and mouthfeel, saturated fat so use modestly, tastes creamy and round.
Olive oil: Helps cook onions, provides heart healthy monounsaturated fat, mild fruity note.
Sour cream: Main creamy base, provides tang and fat, some protein, makes dip luscious.
Greek yogurt: Lowers calories a bit, adds protein and tang, its still keeps texture thick.
Chives: Fresh oniony herb, adds bright green flavor and mild bite, low calories.
Worcestershire sauce: Tiny umami boost, salty tang, complex fermented flavors, keeps dip savory.
Lemon juice or vinegar: Adds acid to balance richness, sharp bright note, helps lift flavors.

Ingredient Quantities

2 large yellow onions, thinly sliced (about 6 cups raw)

2 tablespoons unsalted butter, yes use butter not margarine

1 tablespoon olive oil

1 teaspoon granulated sugar

1/4 teaspoon fine sea salt for the onions

1 cup sour cream, preferably full fat

1/2 cup plain Greek yogurt to make it a bit healthier

2 tablespoons mayonnaise, optional for extra creaminess

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon onion powder, optional

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice or 1 teaspoon white wine vinegar, your choice

2 tablespoons finely chopped fresh chives plus more for garnish

1 teaspoon chopped fresh parsley, optional

Kosher salt to taste, about 1/4 teaspoon to start

How to Make this

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1. Thinly slice 2 large yellow onions (about 6 cups raw). Heat 2 tablespoons unsalted butter (yes use butter not margarine) and 1 tablespoon olive oil in a wide skillet over medium-low, add the onions, 1 teaspoon granulated sugar and 1/4 teaspoon fine sea salt for the onions, stir to coat and cook low and slow for 25 to 40 minutes until deep golden brown, stirring every 3 to 5 minutes so they caramelize evenly; if they start to stick or brown too fast lower the heat and add a tablespoon of water to deglaze.

2. When the onions are richly browned, taste and if you like a tiny extra tang stir in a splash of the 1 tablespoon fresh lemon juice or 1 teaspoon white wine vinegar while still warm, then spread the onions on a plate to cool to room temperature (don’t add hot onions to the dairy or it will thin the dip).

3. In a mixing bowl combine 1 cup full fat sour cream, 1/2 cup plain Greek yogurt, and 2 tablespoons mayonnaise if you want extra creaminess; stir until smooth.

4. Add 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder if using, 1/4 teaspoon freshly ground black pepper and start with about 1/4 teaspoon kosher salt; mix well.

5. Fold in the cooled caramelized onions (reserve 1 tablespoon for garnish) and 2 tablespoons finely chopped fresh chives plus 1 teaspoon chopped fresh parsley if using; taste and adjust seasoning, add more lemon or a splash more Worcestershire if it needs brightness.

6. Cover and chill at least 30 minutes so flavors meld, though 2 hours or overnight is better if you’ve got the time, it really gets better the next day.

7. Before serving give it one last stir, adjust salt to taste, transfer to a serving bowl and garnish with the reserved onions and extra chopped chives.

8. Serve with chips, crudites, or spread inside wraps; store leftovers in an airtight container in the fridge for up to 4 days.

Equipment Needed

1. Wide heavy skillet or large sauté pan for caramelizing the onions
2. Sharp chef’s knife for thinly slicing the onions
3. Cutting board
4. Wooden spoon or heatproof spatula to stir as they cook
5. Measuring cups and measuring spoons
6. Large mixing bowl and a spoon or whisk to combine the dairy and seasonings
7. Plate or shallow dish to spread and cool the onions so they dont thin the dip
8. Serving bowl and an airtight container for chilling and storing leftovers

FAQ

Q: Can I make this dip ahead of time? A: Yep, totally. You can caramelize the onions up to 3 or 4 days ahead, store them in a sealed container in the fridge. Once you mix the dip, it keeps 3 days in the fridge. Bring it to room temp for 20 minutes before serving so it tastes its best.

Q: How do I caramelize the onions faster without burning them? A: Use medium heat, add the butter and oil, stir often so they dont stick. A pinch of sugar helps speed browning, and if you need a shortcut soften them covered for 5 to 7 minutes then uncover and cook down. A small pinch of baking soda will speed the Maillard reaction but use very little or the flavor changes a bit.

Q: Can I swap other onions in for yellow onions? A: Yes, yellow are ideal for sweet, deep flavor but sweet onions like Vidalia work fine, red onions will be sharper and less sweet. You can also mix types for more complexity, just adjust sugar and salt to taste.

Q: Is there a dairy free or vegan version? A: Sure, use vegan sour cream and plant based yogurt, swap butter for extra olive oil or vegan butter, and use a vegan Worcestershire or a splash of soy sauce. Texture may be slightly different but it still tastes great.

Q: Can I freeze the dip? A: Dont freeze the finished dip, dairy separates and gets grainy. You can freeze just the caramelized onions in a freezer bag for up to 3 months, then thaw and mix into fresh sour cream and yogurt when you want dip.

Q: What should I serve it with and any quick variations? A: Classic with potato chips, pita chips, raw veggies, crackers or as a baked potato topper. For variations fold in a tablespoon grated Parmesan, a pinch of smoked paprika, or a little roasted garlic for extra depth.

Easy French Onion Dip Recipe Substitutions and Variations

Unsalted butter (2 tablespoons): swap with ghee for a nuttier flavor, or use 1–2 tablespoons extra-virgin olive oil if you want less dairy, or vegan butter for a dairy free option.
1 cup sour cream: sub with 1 cup crème fraîche for similar richness, or 1 cup full-fat Greek yogurt if you want it tangier, or thick coconut yogurt for a dairy-free version.
1/2 cup plain Greek yogurt: replace with an equal amount of plain whole-milk yogurt or labneh, or use extra sour cream if you skipped the yogurt earlier.
1 teaspoon Worcestershire sauce: use 1 teaspoon soy sauce or tamari plus a squeeze of lemon for acidity, or for a vegetarian swap mix 1 tsp soy sauce with 1/8 tsp molasses or a few drops of balsamic vinegar.

Pro Tips

– Use a wide heavy pan and keep the heat low, slice the onions uniformly so they cook evenly, and don’t be afraid to add a splash of water to loosen the browned bits if they start sticking — it really builds flavor.
– Let the caramelized onions cool completely before mixing with the dairy, or the dip will thin out; to speed cooling spread them in a thin layer on a plate so they lose heat faster.
– Stick with full fat sour cream for body, Greek yogurt for tang, and if you want silkier mouthfeel add a tablespoon or two of mayo or creme fraiche, but if you want lighter just bump the yogurt up a bit.
– Brighten and balance the richness at the end with the lemon juice or vinegar and a little Worcestershire — add these sparingly and taste as you go, sometimes just a tiny splash does the trick.
– Make it ahead, at least a few hours but preferably overnight, the flavors meld way better next day; keep in an airtight container up to 4 days, give it a final stir and salt check right before serving.

Easy French Onion Dip Recipe

Recipe by Francis Mead

0.0 from 0 votes

I think I've created the Best French Onion Dip for holiday platters and tailgate parties, a DIY, slightly healthier spin that works brilliantly with chips, crudites, or inside a sandwich wrap and hides one clever trick you'll want to try.

Servings

servings

Calories

136

kcal

Equipment: 1. Wide heavy skillet or large sauté pan for caramelizing the onions
2. Sharp chef’s knife for thinly slicing the onions
3. Cutting board
4. Wooden spoon or heatproof spatula to stir as they cook
5. Measuring cups and measuring spoons
6. Large mixing bowl and a spoon or whisk to combine the dairy and seasonings
7. Plate or shallow dish to spread and cool the onions so they dont thin the dip
8. Serving bowl and an airtight container for chilling and storing leftovers

Ingredients

2 large yellow onions, thinly sliced (about 6 cups raw)
2 tablespoons unsalted butter, yes use butter not margarine
1 tablespoon olive oil
1 teaspoon granulated sugar
1/4 teaspoon fine sea salt for the onions
1 cup sour cream, preferably full fat
1/2 cup plain Greek yogurt to make it a bit healthier
2 tablespoons mayonnaise, optional for extra creaminess
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder, optional
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice or 1 teaspoon white wine vinegar, your choice
2 tablespoons finely chopped fresh chives plus more for garnish
1 teaspoon chopped fresh parsley, optional
Kosher salt to taste, about 1/4 teaspoon to start

Directions

Thinly slice 2 large yellow onions (about 6 cups raw). Heat 2 tablespoons unsalted butter (yes use butter not margarine) and 1 tablespoon olive oil in a wide skillet over medium-low, add the onions, 1 teaspoon granulated sugar and 1/4 teaspoon fine sea salt for the onions, stir to coat and cook low and slow for 25 to 40 minutes until deep golden brown, stirring every 3 to 5 minutes so they caramelize evenly; if they start to stick or brown too fast lower the heat and add a tablespoon of water to deglaze.
When the onions are richly browned, taste and if you like a tiny extra tang stir in a splash of the 1 tablespoon fresh lemon juice or 1 teaspoon white wine vinegar while still warm, then spread the onions on a plate to cool to room temperature (don’t add hot onions to the dairy or it will thin the dip).
In a mixing bowl combine 1 cup full fat sour cream, 1/2 cup plain Greek yogurt, and 2 tablespoons mayonnaise if you want extra creaminess; stir until smooth.
Add 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder if using, 1/4 teaspoon freshly ground black pepper and start with about 1/4 teaspoon kosher salt; mix well.
Fold in the cooled caramelized onions (reserve 1 tablespoon for garnish) and 2 tablespoons finely chopped fresh chives plus 1 teaspoon chopped fresh parsley if using; taste and adjust seasoning, add more lemon or a splash more Worcestershire if it needs brightness.
Cover and chill at least 30 minutes so flavors meld, though 2 hours or overnight is better if you’ve got the time, it really gets better the next day.
Before serving give it one last stir, adjust salt to taste, transfer to a serving bowl and garnish with the reserved onions and extra chopped chives.
Serve with chips, crudites, or spread inside wraps; store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.