I made Homemade French Onion Dip with deeply caramelized onions folded into a silky, tangy cream base that reveals an unexpectedly rich savory sweetness.

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I never thought a pan fried onion dip could steal the show, but this Easy Onion Dip does. It starts with golden, almost candy sweet yellow onions folded into creamy sour cream, and somehow every bite tastes way richer than it should.

I’m kinda obsessed with how a few simple things can turn into something you want to scoop straight from the pot, and I always hide a taste for myself before guests arrive. If you like a Homemade French Onion Dip but need a version that’s punchy and slightly unexpected, this will make you curious enough to try it at your next get together.

Ingredients

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Onions add sweetness when caramelized, provide fiber and small amounts of vitamin C.
Butter and oil give richness, fat for mouthfeel, not much micronutrients though.
Sugar boosts caramelization and sweet notes, adds simple carbs, use sparingly.
Garlic gives savory sharpness, tiny protein, and beneficial phytochemicals, pungent flavor.
Cream cheese makes it creamy and tangy, adds fat and some protein.
Sour cream brings tang, smooth body, calcium and probiotics in full fat.
Mayonnaise gives silkiness, mainly fats, budget brands may be highly processed.
Lemon brightens flavors, adds acidity and vitamin C, use a little.
Chives add oniony freshness, tiny vitamins, and a pretty green sprinkle.

Ingredient Quantities

3 large yellow onions, thinly sliced (about 2 to 2 1/2 lbs)

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon granulated sugar

1 teaspoon kosher salt (or 3/4 tsp table salt)

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper

4 ounces cream cheese, softened (about 115 g)

1 cup sour cream (240 ml) full fat’s best but low fat will work

1/2 cup mayonnaise (120 ml)

1 tablespoon fresh lemon juice (optional, brightens the flavor)

2 tablespoons chopped fresh chives, plus extra for sprinkling

How to Make this

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1. Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium heat; add 3 large thinly sliced yellow onions, 1 teaspoon granulated sugar and 1 teaspoon kosher salt, stir to coat and spread in an even layer.

2. Turn heat down to medium-low and cook the onions slowly, stirring every 3 to 5 minutes, scraping up browned bits with a spatula; this will take about 30 to 40 minutes until deep golden brown. If they start to stick, add a tablespoon or two of water to deglaze the pan.

3. Once the onions are deeply caramelized, stir in 2 cloves minced garlic, 1 teaspoon Worcestershire sauce and 1/2 teaspoon freshly ground black pepper; cook 1 to 2 more minutes, then remove from heat and let cool until just warm or room temp so it wont melt the dairy later.

4. In a mixing bowl beat 4 ounces softened cream cheese until smooth, then add 1 cup sour cream and 1/2 cup mayonnaise; whisk or beat until fully combined. Add 1 tablespoon fresh lemon juice if using to brighten flavors.

5. Fold the cooled caramelized onions into the creamy mixture, reserving a few spoonfuls for a garnish. Stir in 2 tablespoons chopped fresh chives and taste, adjusting salt and pepper as needed.

6. For best flavor chill the dip in the fridge at least 1 hour so flavors meld; overnight is even better. If you want a super smooth dip, pulse the cooled onion mixture briefly in a food processor before folding it in.

7. Transfer to a serving bowl, sprinkle the reserved onions and extra chives on top and drizzle a tiny bit of olive oil if you like for shine.

8. Serve with potato chips, toasted baguette slices, crackers or raw veggies. Store leftovers in an airtight container in the fridge for 3 to 4 days.

Equipment Needed

Quick list of what youll need:

1. Large heavy skillet (cast iron or stainless steel)
2. Heatproof spatula or wooden spoon
3. Chef’s knife
4. Cutting board
5. Large mixing bowl
6. Whisk or electric hand mixer
7. Measuring cups and measuring spoons
8. Food processor (optional, for a super smooth dip)
9. Serving bowl and spoon

FAQ

Q: Can I make this dip ahead of time and how long will it keep?

A: Yes. Make it a day or two ahead, chill in an airtight container and the flavors actually get better. It keeps 3 to 4 days in the fridge. Freezing is not ideal cause dairy changes texture, but if you do freeze up to 1 month, thaw and whisk to recombine, it might be a bit grainy.

Q: How do I caramelize the onions faster without burning them?

A: Use medium-low heat, a heavy skillet, and a little sugar and salt to speed browning. Stir every few minutes, and add a splash of water to deglaze the pan if bits stick. You can cover for the first 10 to 15 minutes to soften them, then uncover to brown. Crank heat only briefly at the end to get color, but watch it close or you'll scorch them.

Q: Can I swap ingredients for dietary needs like dairy free?

A: Yep. Swap cream cheese, sour cream and mayo for vegan cream cheese, dairy free sour cream or plain unsweetened yogurt and vegan mayo. Texture and flavor will be slightly different but still tasty. For onions, yellow or sweet onions work best, red onions are sharper so use less.

Q: My dip is too runny, how do I fix it?

A: Chill it — the dip firms up in the fridge. If it's still loose, stir in a couple tablespoons of softened cream cheese or thick Greek yogurt until you reach the texture you want. Add small amounts at a time so you dont over-thicken.

Q: Any tips for getting the cream cheese smooth and lump free?

A: Let cream cheese sit at room temp for 20 to 30 minutes or microwave for 10 to 15 seconds to soften. Warm the onion mixture a bit before mixing in so it blends easily. Use a whisk or hand mixer for a really silky finish.

Q: What should I serve this with and any finishing touches?

A: Classic with potato chips, toasted baguette slices or veggie sticks. It also makes a killer burger spread or baked potato topper. Finish with chopped fresh chives and a little lemon juice if you want a bright pop of flavor.

Easy Pan Fried Onion Dip Recipe Substitutions and Variations

Onions: swap the 3 large yellow onions for 6 to 8 shallots or 3 large sweet onions (Vidalia/Walla Walla). Shallots are milder and caramelize faster so you might cook them a little less, but they’ll still give great oniony flavor
Butter + olive oil: use 3 tablespoons olive oil or 2 tablespoons ghee instead of the butter + oil combo. Olive oil keeps it lighter, ghee gives a richer, nutty taste and won’t burn as quick
Cream cheese (4 oz): sub with 4 oz mascarpone or 4 oz Neufchatel 1 to 1. Mascarpone makes the dip silkier and richer, Neufchatel is a slightly lower fat, similar texture. For a vegan swap try 4 oz silken tofu blended smooth
Sour cream / Mayonnaise: replace sour cream with plain Greek yogurt 1 to 1 for tang and thickness; if you need to swap the mayo use an extra 1/2 cup Greek yogurt or 1/2 cup vegan mayo — mayo adds richness, yogurt keeps it tangier

Pro Tips

1) Take your time with the onions. Cook them low and slow until really deep golden, stir every few minutes and add a tablespoon of water if they start to stick. If you want to speed it up a bit, try a tiny pinch of baking soda, it helps break down the onion and brown faster, but don’t overdo it or it’ll get mushy.

2) Let the onions cool completely before folding into the cream cheese mix. Hot onions will melt the dairy and make the dip runny, plus you lose that nice contrast of texture. If you forgot, pop the onions in the fridge for 10–15 minutes, not too long though or they’ll firm up and be hard to mix.

3) Control the texture: pulse the cooled onions briefly in a food processor for a silky dip, or keep them chunky by chopping slightly smaller before caramelizing. Reserve a few spoonfuls whole for garnish so it still looks homemade.

4) Make ahead and serve smart. This dip gets better after at least an hour in the fridge and best overnight. Take it out 20–30 minutes before serving so it softens and the flavors open up. Store leftovers in an airtight container in the fridge up to 3–4 days, but don’t freeze the dip, the dairy will separate.

Easy Pan Fried Onion Dip Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made Homemade French Onion Dip with deeply caramelized onions folded into a silky, tangy cream base that reveals an unexpectedly rich savory sweetness.

Servings

servings

Calories

305

kcal

Equipment: Quick list of what youll need:

Ingredients

3 large yellow onions, thinly sliced (about 2 to 2 1/2 lbs)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon granulated sugar
1 teaspoon kosher salt (or 3/4 tsp table salt)
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, softened (about 115 g)
1 cup sour cream (240 ml) full fat's best but low fat will work
1/2 cup mayonnaise (120 ml)
1 tablespoon fresh lemon juice (optional, brightens the flavor)
2 tablespoons chopped fresh chives, plus extra for sprinkling

Directions

Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium heat; add 3 large thinly sliced yellow onions, 1 teaspoon granulated sugar and 1 teaspoon kosher salt, stir to coat and spread in an even layer.
Turn heat down to medium-low and cook the onions slowly, stirring every 3 to 5 minutes, scraping up browned bits with a spatula; this will take about 30 to 40 minutes until deep golden brown. If they start to stick, add a tablespoon or two of water to deglaze the pan.
Once the onions are deeply caramelized, stir in 2 cloves minced garlic, 1 teaspoon Worcestershire sauce and 1/2 teaspoon freshly ground black pepper; cook 1 to 2 more minutes, then remove from heat and let cool until just warm or room temp so it wont melt the dairy later.
In a mixing bowl beat 4 ounces softened cream cheese until smooth, then add 1 cup sour cream and 1/2 cup mayonnaise; whisk or beat until fully combined. Add 1 tablespoon fresh lemon juice if using to brighten flavors.
Fold the cooled caramelized onions into the creamy mixture, reserving a few spoonfuls for a garnish. Stir in 2 tablespoons chopped fresh chives and taste, adjusting salt and pepper as needed.
For best flavor chill the dip in the fridge at least 1 hour so flavors meld; overnight is even better. If you want a super smooth dip, pulse the cooled onion mixture briefly in a food processor before folding it in.
Transfer to a serving bowl, sprinkle the reserved onions and extra chives on top and drizzle a tiny bit of olive oil if you like for shine.
Serve with potato chips, toasted baguette slices, crackers or raw veggies. Store leftovers in an airtight container in the fridge for 3 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.