Free recipe American

Caramelized French Onion Dip

Name: Caramelized French Onion Dip
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 1 tbsp extra-virgin olive oil; 2 large yellow onion, halved and thinly sliced; 3/4 tsp kosher salt, divided; 1 clove garlic, minced; 1 1/2 cups sour cream; 4 oz cream cheese, softened; 1/4 cup mayonnaise; 2 tsp worcestershire sauce; 1 tsp fresh lemon juice; 1/2 tsp black pepper, freshly ground; 1/4 tsp onion powder; 2 tbsp fresh chives, finely chopped; ridged potato chips, for serving

Deeply caramelized onions folded into a tangy sour cream and cream cheese base with Worcestershire and chives. Best with ridged potato chips.

By Marisol Vance, Founder & Head of Recipe Development Published June 1, 2025

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Prep: 10 min
Cook: 50 min
Total: 1 hr
Servings: 8
Level: Easy

Forget the packet. Real French onion dip starts with a big pile of onions cooked low and slow until they are jammy, sweet and the color of dark caramel. That patient forty-five minutes is where all the flavor comes from.

We deglaze the pan with a splash of water to pick up every browned bit, then fold the cooled onions into sour cream softened with a little cream cheese and mayonnaise for body. Worcestershire sauce adds savory depth, and fresh chives keep it lively.

Chill the dip for at least an hour so the flavors meld, then serve it with sturdy ridged potato chips, crisp vegetables or on a baked potato.

Slow-caramelized sweet onions
Better made a day ahead
Classic chip-and-dip upgrade

Directions

Melt the butter with the olive oil in a large skillet over medium heat.
Add the onions and 1/2 teaspoon of the salt and stir to coat. Cook for 10 minutes, stirring occasionally, until softened and collapsed.
Reduce the heat to medium-low and continue cooking for 30 to 40 minutes, stirring every few minutes, until the onions are deep golden brown and jammy.
Whenever browned bits stick to the pan, add 1 to 2 tablespoons of water and scrape them up.
Stir in the garlic for the final minute of cooking.
Transfer the onions to a cutting board, let them cool completely, then chop them finely.
In a bowl, beat the cream cheese until smooth, then whisk in the sour cream and mayonnaise.
Stir in the Worcestershire sauce, lemon juice, pepper, onion powder and the remaining 1/4 teaspoon salt.
Fold in the chopped onions and most of the chives. Taste and adjust the seasoning.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Garnish with the remaining chives and serve with ridged potato chips or crisp vegetables.

Test-kitchen tips

The dip tastes even better the next day and keeps, covered and refrigerated, for up to 4 days.
Do not crank the heat to speed up the onions; high heat scorches the edges before the centers turn sweet.
Swap half the yellow onions for shallots, or add a few crumbled slices of crisp bacon for a smoky version.