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Homemade French Onion Dip is ultra creamy, made with a mayo and sour cream base and sweet caramelized onions. Ditch the onion soup mix; this homemade version is perfect for dipping chips, veggies, or crackers, and tastes so much better than the packaged kind.
For more creamy dip recipes, you should definitely try my Garlic Dip or Whipped Ricotta with Honey.
Your next party is about to get a whole lot more delicious when you add this homemade french onion dip recipe to the menu! Once you make it from scratch, you’ll never turn to a packet of french onion soup mix again.
The onion dip you remember from your childhood gets a serious upgrade with sweet fresh caramelized onions instead of a bunch of dehydrated powder. It’s so tasty with layers of flavor that you just can’t get from store-bought.
recipe walk-through
Ingredients for French Onion Dip
- Onions – I like to use sweeter varieties like Vidalia, Walla Walla, or Maui onions.
- Chives – Fresh herb flavor to compliment the cooked onions.
- Creamy base – Mayonnaise, sour cream. You can use all sour cream if you’re not a mayo fan, but it does make the dip really creamy.
- Worcestershire sauce – Adds another level of flavor that actually heightens the savory flavor of the onions.
- Lemon juice – The small amount of acid helps to cut the creaminess.
- Seasoning – Fresh garlic, onion powder, salt, and pepper.
How To Make It
See the recipe card below for full, detailed instructions
Cook the onions. Add the chopped onions and some butter to a skillet and cook over medium-low heat for 25-30 minutes. They are done when they are nice and soft and have turned a deep golden brown color. Let them cool for 15-20 minutes before adding to the dip.
If your heat is too high the onions will scorch instead of caramelize. It takes about 30 minutes, but it’s totally worth it. The onions soften and turn a beautiful golden brown shade and become a sort of savory sweet.
Make the dip base. Stir together the mayo, sour cream, and the remaining ingredients and set aside until the onions are cooled.
Combine. Once the onions have cooled down, stir them into the dip until everything in well incorporated.
Serve. Pour into a serving bowl and garnish with some fresh chopped chives and potato chips for dipping.
Best Onions for Onion Dip
Yellow or Spanish onions tend to have the best flavor for onion dip, offering a balance of sweet and savory. You could also use sweeter varieties like Vidalia, Walla Wallas or Maui onions, but they will get sweeter as they caramelize.
Variations
Try adding some savory chopped bacon, more herbs like chives or parsley or add heat with some hot sauce or cayenne pepper.
For a healthier version, feel free to use plain greek yogurt instead of the mayo or the sour cream.
How to Serve
The best thing to pair with Onion Dip is a classic potato chip with ridges, like Ruffles or Wavy Lays. You want something strong that won’t break when you dip it. Raw veggies, crackers, or crostini are great as well.
Storage Tips
Storage and Make Ahead
- Storage: Cover tightly with an airtight lid and keep in the refrigerator for up to 3-4 days for best quality.
- Make Ahead: You can make this dip up to a day in advance and store it in the fridge. Sometimes a little liquid will pool on top as it sits in the fridge – just give it a few good stirs before serving.
More Creamy Dips to Try
- Hot Mexican Corn Dip
- Skinny Taco Dip
- Smoked Salmon Dip
- Loaded Cream Cheese Dip
- Sour Cream and Onion Dip
- Blue Cheese Dip
French Onion Dip
Ingredients
- 4 tablespoons butter
- 2 medium sweet onions such as Vidalia, diced
- 1 garlic clove minced
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 1 ½ cups sour cream
- 1 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh minced chives plus some for garnish
Instructions
- Melt butter in a large skillet over medium-high heat. Add onions and cook for 3-4 minutes, then turn the heat to medium-low. Cook for 20-25 minutes, stirring occasionally. The onions should be soft and golden brown. Stir in the minced garlic and cook for another minute or two. Remove the pan from the heat and let cool for 15-20 minutes.
- In a large bowl, stir together sour cream, mayonnaise, salt, onion powder, black pepper, Worcestershire and lemon juice. Stir in the cooled onions until well incorporated. Finally, stir in fresh minced chives.
- Serve chilled. Garnish with fresh chopped chives and serve with your favorite potato chips.
- Store in an airtight container in the refrigerator for at least 1 hour or up to 2 days.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
So Good. You’ll never buy store bought anymore.
Love the comment Rebecca! Thanks for stopping by.