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Skip the seasoning packet and try this easy homemade French Onion Dip. The caramelized onions are cooked low and slow to bring out their rich golden color and natural sweetness.
There is no shame in mixing a packet of onion soup mix into a tub of sour cream. It’s quick, it’s easy, it’s delicious!
But sometimes you just want to go the extra mile because cooking is fun and therapeutic, your mom has to watch her salt intake, or you love the smell of caramelizing onions.
No matter what your reason, you’re in the right place.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredients notes
- Onions: Yellow onions and sweet onions (such as Vidalia, Maui, and Walla Walla) caramelize most easily. I find the flavor of super sweet onions a little off-putting in this savory dip, so I stick to yellow. White onions have a similar taste but may take longer to caramelize.
Step-by-step instructions
- 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.
- 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.
Recipe tips and variations
- Yield: This recipe makes 2 cups of dip, about 8 servings (¼ cup each).
- Storage: Store leftovers covered 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.
Recipe FAQs
French onion dip is typically made with French onion soup mix, a mixture of dried onions and beef bouillon. Onion dip is made with only onions.
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French Onion Dip
Ingredients
- 4 tablespoons butter (½ stick)
- 1/4 cup vegetable oil
- 2 large yellow onions peeled, halved, and sliced into 1/8-inch slices (about 3 cups, see note 1)
- 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
Instructions
- 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.
Recipe Video
Notes
- Onions: Yellow onions and sweet onions (such as Vidalia, Maui, and Walla Walla) caramelize most easily. I find the flavor of super sweet onions a little off-putting in this savory dip, so I stick to yellow. White onions have a similar taste but may take longer to caramelize.
- Yield: This recipe makes 2 cups of dip, about 8 servings (¼ cup each).
- Storage: Store leftovers covered 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
What brand of mandoline would you recommend for slicing potatoes?
Hi Jackie! Here’s the one I have, I love it! https://www.amazon.com/gp/product/B00JLIKA5C/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
what if you do not have a food processor?
Well that does it. I’m staying in this winter and living on this dip (and the chips). Another hit from this cook’s kitchen!Â
Beautiful twist ! Thank you so much !
Perfect follow-up recipe to the homeemade ptotato chips! Thanks for sharing! Can’t wait to try it!