Utterly Creamy Caramelized French Onion Dip
This creamy French onion dip is the upgraded, from-scratch version of the classic everyone grew up loving. Made with slowly sautéed onions, butter, garlic, and a rich sour cream base, it delivers deep savory flavor, subtle sweetness, and an irresistibly smooth texture. It's familiar, comforting, and dramatically better than anything made from a packet, guaranteed. Serve with chips, veggies, or on sandwiches (yes, really!) and prepare to be wowed.
Servings: 6 servings
Calories: 217kcal
Equipment
Ingredients
For the dip
- 2 Tbsp (28g) unsalted butter
- 2 medium sweet onions, one cut into ¼-inch dice, the other halved and thinly sliced into half moons
- 1 tsp Kosher salt
- 2 medium garlic cloves, grated
- 1 Tbsp (15ml) Worcestershire sauce (if gluten-free, be sure to check the label!)
- 1½ cups (345g) sour cream, full fat
- ⅓ cup (75g) mayonnaise
- ½ tsp freshly ground black pepper
- ¼ tsp sweet paprika
- ⅛ tsp Cayenne pepper
- Chives, thinly sliced, for garnish
For serving
- Potato chips, crackers, or crudité
Instructions
- Sauté the onion. Melt 2 Tbsp (28g) unsalted butter in a skillet over medium-high heat. Add both diced and thinly sliced onions, then season with ½ tsp Kosher salt. Cook, stirring occasionally, until the onions are softened and lightly caramelized, about 15-20 minutes. Keep an eye on the heat and adjust it, lowering it as necessary, so the onions don’t brown too quickly. Add 2 grated cloves of garlic, then cook 1 minute more. Add 1 Tbsp (15ml) Worcestershire sauce, stir well, then allow to cool for 10-15 minutes.
- Meanwhile, make the dip. In a medium mixing bowl, combine 1½ cups (345g) sour cream, ⅓ cup (75g) mayonnaise, ¼ tsp sweet paprika, and ⅛ tsp Cayenne pepper, then stir well.
- Add the onions, then chill. When the onions have cooled to room temperature, stir into the dip. Wrap tightly with plastic wrap or transfer to a container with a lid. Refrigerate for at least 1 hour. Just before serving, sprinkle with a couple tablespoons of thinly sliced chives. Enjoy!
Notes
- Nutrition facts do not include potato chips, crackers, or crudité.
- Recipe yields about 2 cups.
- Make ahead: Prepare up to 3 days ahead; add chives just before serving.
- Storage: Refrigerate leftovers tightly covered up to 4 days.
- Tip: Stir before serving to refresh.
Nutrition
Calories: 217kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 555mg | Potassium: 240mg | Fiber: 1g | Sugar: 8g | Vitamin A: 548IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 1mg
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