Homemade French Onion Dip will drag you away from those overly salty, processed onion soup packets forever! Imagine the deep flavor of caramelized onions of French Onion Soup, then add cream cheese, sour cream, and mayo. All good things!
It takes a little time to caramelize onions, but your patience will be rewarded.
How do you slice onions for caramelized onions?
- First, trim the tip and root from the onion.
- Slice in half and remove the outermost skin layer.
- Place cut side down on your cutting board, and starting at one side and working all the way through the other, slice through with your knife into ⅛ inch thick.
- You can also use a mandoline set to ⅛ inch thickness for the most consistently even slices.
It will look like a lot of onions, but trust me, they will cook down to just about nothing!
How do you make caramelized onions?
- Heat the butter and oil over medium heat until sizzling.
- Add the onions and a pinch of salt to help release their juices, and lower the heat to medium-low.
- Cook for 30 minutes, making sure to stir the onions occasionally to prevent sticking and getting too brown in some spots.
The low and slow process allows the onions to release their juices gradually, ensuring a golden brown color and rich flavor.
What type of saute pan should I use?
You can use a skillet, but a saucier may be more efficient as it will prevent the onions from flipping out of the pan during stirring.
Just be sure to use the largest saute pan you have as the large surface area will allow the water to evaporate, ensuring the onions will caramelize rather than steam.
What if my onions are getting too brown too fast?
Simply reduce the heat to low and continue cooking. If you need some extra reassurance, throw in a splash of water or two.
Since most of the water has been cooked off from the onions there could be some bare spots in the pan. The water will dissolve the cooked bits and reabsorb into the onions.
Can I make this recipe healthy?
Yes! Simply replace the mayo with an equal amount of Greek yogurt. The yogurt will add a tangy bite, while providing an abundance of protein and good for you fat.
French Onion Dip
- 4 tablespoons butter
- 1/4 cup vegetable oil
- 2 large yellow onions peeled, halved, and sliced into 1/8-inch slices (about 3 cups)
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- Fresh chives for garnish, optional
- Potato chips for serving
- In a large saucepan pan over medium-high heat, melt butter and oil together until shimmering. Add onions, cayenne, ½ teaspoon salt, and ¼ teaspoon pepper and cook until onions have softened, about 10 minutes.
- Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Cool completely (spreading the onions in a thin layer on a baking sheet will speed up this process).
- In a food processor, add cooled onions, cream cheese, sour cream, and mayonnaise. Pulse until combined, then season to taste with salt and pepper. Garnish with fresh chives and serve with potato chips.
- Yield: This recipe makes 2 cups of dip, about 8 servings, ¼ cup each.
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Make ahead: Make this dip up to 2 days in advance and stir to recombine before serving.