I finally nailed my Homemade French Onion Dip with a tiny unexpected trick that I never thought would work.

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I never thought a bowl could make a bag of chips stop mid air, but this Homemade French Onion Dip did. Caramelized yellow onions folding into thick sour cream make a kind of savory mischief that keeps pulling you back for just one more taste.

It’s simple but tricky, every bite gives a little sweet then savory surprise so you think you know it and then it changes. I keep telling myself im just checking to see if its ready, but thats usually a lie.

If you like snacks that keep you curious, this one will show up in your thoughts.

Ingredients

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Yellow onions: Add fiber, natural sweetness and deep savory flavor when caramelized, big on umami.
Butter: Gives rich mouthfeel and helps browning, mostly fat so use sparingly.
Sour cream: Tangy creamy base with protein and calcium, balances sweetness of onions.
Mayonnaise: Creamy binder adds fat and silkiness, mostly calories not much fiber.
Worcestershire sauce: Tiny splash layers savory, umami, and slight tang, boosts complexity.
Lemon juice: Brightens flavor with acidity, cuts richness and keeps dip tasting fresh.
Chives: Fresh herb with mild oniony bite, adds color and light freshness.
Garlic: Pungent kick in small amounts, gives depth and savory aroma.

Ingredient Quantities

2 large yellow onions, thinly sliced (about 1 lb)

2 tbsp unsalted butter

1 tsp granulated sugar

1/2 tsp kosher salt plus more to taste

1 cup full fat sour cream

1/2 cup mayonnaise

1 tbsp cream cheese, softened optional

1 tsp Worcestershire sauce

1 tsp lemon juice

1 small garlic clove, minced or 1/4 tsp garlic powder optional

1/4 tsp freshly ground black pepper

2 tbsp chopped fresh chives

1/2 tsp fresh thyme leaves or 1/4 tsp dried thyme

1 to 2 tbsp milk or buttermilk, if needed to thin

How to Make this

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1. Slice the 2 large yellow onions very thin, about 1 pound total, and chop 2 tablespoons fresh chives and mince 1 small garlic clove if using, set aside; soften 1 tablespoon cream cheese if you plan to use it.

2. Melt 2 tablespoons unsalted butter in a large skillet over medium low heat until foamy, add the sliced onions, sprinkle 1 teaspoon granulated sugar and 1/2 teaspoon kosher salt and stir to coat.

3. Turn heat down so the onions barely sizzle and cook slowly, stirring every few minutes, scraping browned bits from the pan, until onions are deep golden and jammy which takes about 30 to 45 minutes, add a splash of water if they start to stick; be patient, dont rush with high heat.

4. When onions are nearly done stir in 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme and 1 teaspoon Worcestershire sauce, cook another minute or two then remove from heat and let cool to room temperature.

5. In a bowl whisk together 1 cup full fat sour cream, 1/2 cup mayonnaise, optional 1 tablespoon softened cream cheese, 1 teaspoon lemon juice, the minced garlic or 1/4 teaspoon garlic powder if using, and 1/4 teaspoon freshly ground black pepper until smooth.

6. Fold the cooled caramelized onions into the sour cream mixture along with 2 tablespoons chopped chives, reserving a few chives for garnish.

7. If the dip is too thick stir in 1 to 2 tablespoons milk or buttermilk, one tablespoon at a time, until you reach the texture you like.

8. Chill the dip at least one hour so the flavors meld, overnight is even better; taste and add more kosher salt if needed or a squeeze more lemon to brighten.

9. Before serving garnish with the reserved chives and a few thyme leaves, remember the dip will firm up a bit as it chills so thin it now if you want it looser.

Equipment Needed

1. Large heavy skillet (10 to 12 inches) for slowly caramelizing the onions
2. Sharp chef knife
3. Cutting board
4. Wooden spoon or sturdy spatula for stirring and scraping browned bits
5. Large mixing bowl
6. Whisk or fork for smoothing the sour cream mayo mixture
7. Measuring cups and measuring spoons
8. Rubber spatula and a small bowl to soften cream cheese if using, plus an airtight container to chill the dip in the fridge, it’ll firm up a bit

FAQ

How long should I caramelize the onions? A: About 30 to 45 minutes over medium low heat until deep golden brown. Stir every few minutes, lower the heat if they start to brown too fast. The sugar and salt help them brown evenly.

Can I make the dip ahead and how long will it keep? A: Yes. Assemble it and chill for at least 2 hours, overnight is better. Store in an airtight container in the fridge 3 to 4 days. Don’t freeze the finished dip, mayo and sour cream get grainy. If you want to freeze anything, freeze the caramelized onions alone up to 3 months.

What can I use instead of full fat sour cream or mayo? A: You can swap in Greek yogurt or low fat sour cream but it will be tangier and thinner. Add a little cream cheese or less yogurt to thicken, or a splash of milk to loosen if needed. Taste and adjust salt and lemon.

My onions are stuck or burning, what did I do wrong? A: Heat was probably too high or the pan was overcrowded. Use a wide, heavy pan, keep the heat medium low and stir more often. If some bits burn, scrape out the worst and keep going, but burnt onions will taste bitter so start over if it’s bad.

Can I skip the mayo or cream cheese to make it lighter? A: Yeah, skip them and use all sour cream or Greek yogurt. The dip will be lighter and less creamy, so you might want extra chives or a little olive oil for mouthfeel.

Best ways to serve this dip? A: Serve chilled or at room temp with potato chips, pita chips, bagel chips, or raw veggies. It’s also great as a spread on burgers, sandwiches, or baked potatoes. Garnish with extra chives and thyme for looks and flavor.

Homemade Onion Dip Recipe Substitutions and Variations

Onions (2 large yellow): swap for shallots about 10 small for a milder sweeter onion note, or use 2 medium sweet onions like Vidalia, or 2 cups thinly sliced leeks white parts only if you want a gentler flavor
Full fat sour cream (1 cup): use 1 cup plain Greek yogurt full fat for similar tang and texture, or 1 cup creme fraiche for a richer result, or thin plain yogurt with a splash of milk to match texture
Mayonnaise (1/2 cup): replace with 1/2 cup Greek yogurt for a lighter dip, or whisk 1/4 cup olive oil into 1/4 cup plain yogurt to mimic creaminess, or use 1/2 cup vegan mayo if you need dairy free
Worcestershire sauce (1 tsp): sub with 1 tsp soy sauce plus 1/4 tsp lemon juice and a pinch sugar for umami and tang, or 1/2 tsp anchovy paste plus 1/2 tsp soy sauce for depth, or 1 tsp steak sauce in a pinch

Pro Tips

– Be patient with the onions. Cook them low and slow, scraping the pan often. If they start sticking, add a splash of water or a bit of neutral oil, and if you really dont have 40 minutes, a tiny pinch of baking soda speeds browning — but use it sparingly or the flavor changes.

– Never fold hot onions into cold dairy. Let the onions cool to room temp or theyll make the dip thin and greasy. If theres excess butter, blot it off first so the dip stays creamy not oily.

– Get the texture right by using room temperature sour cream and mayo, then thin gradually with 1 tablespoon of milk or buttermilk at a time. Taste after chilling and only then add more salt or lemon because flavors mellow as it sits.

– Make ahead and storage trick: caramelized onions keep really well so make them days ahead or freeze in portions for future dips. The finished dip keeps 3 to 4 days in the fridge, but bring it to room temp before serving so the flavors pop.

Homemade Onion Dip Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally nailed my Homemade French Onion Dip with a tiny unexpected trick that I never thought would work.

Servings

servings

Calories

208

kcal

Equipment: 1. Large heavy skillet (10 to 12 inches) for slowly caramelizing the onions
2. Sharp chef knife
3. Cutting board
4. Wooden spoon or sturdy spatula for stirring and scraping browned bits
5. Large mixing bowl
6. Whisk or fork for smoothing the sour cream mayo mixture
7. Measuring cups and measuring spoons
8. Rubber spatula and a small bowl to soften cream cheese if using, plus an airtight container to chill the dip in the fridge, it’ll firm up a bit

Ingredients

2 large yellow onions, thinly sliced (about 1 lb)
2 tbsp unsalted butter
1 tsp granulated sugar
1/2 tsp kosher salt plus more to taste
1 cup full fat sour cream
1/2 cup mayonnaise
1 tbsp cream cheese, softened optional
1 tsp Worcestershire sauce
1 tsp lemon juice
1 small garlic clove, minced or 1/4 tsp garlic powder optional
1/4 tsp freshly ground black pepper
2 tbsp chopped fresh chives
1/2 tsp fresh thyme leaves or 1/4 tsp dried thyme
1 to 2 tbsp milk or buttermilk, if needed to thin

Directions

Slice the 2 large yellow onions very thin, about 1 pound total, and chop 2 tablespoons fresh chives and mince 1 small garlic clove if using, set aside; soften 1 tablespoon cream cheese if you plan to use it.
Melt 2 tablespoons unsalted butter in a large skillet over medium low heat until foamy, add the sliced onions, sprinkle 1 teaspoon granulated sugar and 1/2 teaspoon kosher salt and stir to coat.
Turn heat down so the onions barely sizzle and cook slowly, stirring every few minutes, scraping browned bits from the pan, until onions are deep golden and jammy which takes about 30 to 45 minutes, add a splash of water if they start to stick; be patient, dont rush with high heat.
When onions are nearly done stir in 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme and 1 teaspoon Worcestershire sauce, cook another minute or two then remove from heat and let cool to room temperature.
In a bowl whisk together 1 cup full fat sour cream, 1/2 cup mayonnaise, optional 1 tablespoon softened cream cheese, 1 teaspoon lemon juice, the minced garlic or 1/4 teaspoon garlic powder if using, and 1/4 teaspoon freshly ground black pepper until smooth.
Fold the cooled caramelized onions into the sour cream mixture along with 2 tablespoons chopped chives, reserving a few chives for garnish.
If the dip is too thick stir in 1 to 2 tablespoons milk or buttermilk, one tablespoon at a time, until you reach the texture you like.
Chill the dip at least one hour so the flavors meld, overnight is even better; taste and add more kosher salt if needed or a squeeze more lemon to brighten.
Before serving garnish with the reserved chives and a few thyme leaves, remember the dip will firm up a bit as it chills so thin it now if you want it looser.

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.