French Onion Dip Recipe
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French onion dip is the ultimate snack—rich, creamy, and packed with deep, savory flavor. This homemade version takes things up a notch with caramelized onions, a touch of tang, and just the right blend of seasonings. Grab some potato chips, crudités, or even biscuits, and get ready for a seriously good dip.
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I love this dip because it’s so much better than anything from a tub. The caramelized onions bring out a rich, slightly sweet flavor that mixes perfectly with the creamy base. My favorite way to enjoy it is with a big bowl of plain potato chips and a side of crunchy crudités. It’s a hit at parties, but I’ll happily keep it all to myself on a cozy night in!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make French Onion Dip
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I make this dip with simple ingredients, but the secret to its incredible flavor is taking the time to caramelize the onions properly. Here’s how to do it:
Cook the onions
Heat olive oil in a large skillet over medium heat. Add sliced yellow onions with a pinch of salt and pepper. Stir to coat, then cover and cook for about five minutes to soften them.
Caramelize the onions
Uncover the pan and cook, stirring occasionally at first, then more frequently as they brown. This process takes about 30–40 minutes. Be patient: deep, golden-brown onions are the key to a flavorful dip!
Deglaze the pan
Remove the pan from heat and add a splash of water, scraping up all the browned bits from the bottom.
Stir in sherry vinegar, soy sauce, Worcestershire sauce, garlic powder, sugar, and sour cream until smooth. Taste and adjust seasoning with kosher salt and black pepper if needed.
Chill and serve
Cover the dip and let it sit in the fridge for at least two hours (overnight is even better). When ready to serve, sprinkle fresh chives on top and grab some potato chips or veggies!
Ingredients
- 3 cups yellow onions sliced
- ¼ cup olive oil
- Salt and pepper to taste
- ⅓ cup water
- 1 tablespoon sherry vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ tablespoon sugar
- 2 cups sour cream
- 2 tablespoons fresh chives
- Chips for serving
Video
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add onions, salt, and pepper. Stir to combine, cover, and cook for 5 minutes.¼ cup olive oil, Salt and pepper, 3 cups yellow onions
- Uncover and cook, stirring occasionally at first, then more often as the onions brown, until they are a rich caramel color, about 30-40 minutes.
- Remove from heat and add ⅓ cup water, scraping the bottom of the pan until the water is mostly absorbed. Stir in sherry vinegar, soy sauce, Worcestershire sauce, garlic powder, and sugar. Let cool for 10 minutes.1 tablespoon sherry vinegar, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, ½ tablespoon sugar, ⅓ cup water
- Mix in sour cream. Transfer to the serving bowl, cover and refrigerate for at least 2 hours or overnight. Taste and adjust seasoning with salt and pepper if needed.2 cups sour cream
- Finely chop 2 tablespoons of fresh chives and sprinkle over the dip. Serve with chips.2 tablespoons fresh chives, Chips
Notes
- Take your time with the onions: Rushing caramelization won’t do you any favors. Low and slow wins here!
- Let it chill: The flavors get even better after a few hours in the fridge, so don’t skip this step.
- Full-fat is best: I always use full-fat sour cream for the creamiest texture and richest taste. Full-fat Greek yogurt works too if you want a slight tang.
- Adjust to taste: A little extra Worcestershire sauce or a pinch of cayenne can add even more depth to the flavor.
- Use a good pan: A heavy-bottomed skillet or Dutch oven helps the onions cook evenly without burning.
- Make it ahead: This dip keeps well for a couple of days, so it’s great for prepping before a party.
Storage Instructions
- Fridge: Keep the dip in an airtight container in the fridge for up to four days. Give it a good stir before serving, as some separation may occur.
Nutrition
Recipe Notes and Tips
I’ve made this dip enough times to pick up a few tricks along the way. Here’s what I’ve learned:
- Take your time with the onions: Rushing caramelization won’t do you any favors. Low and slow wins here!
- Let it chill: The flavors get even better after a few hours in the fridge, so don’t skip this step.
- Full-fat is best: I always use full-fat sour cream for the creamiest texture and richest taste. Full-fat Greek yogurt works too if you want a slight tang.
- Adjust to taste: A little extra Worcestershire sauce or a pinch of cayenne can add even more depth to the flavor.
- Use a good pan: A heavy-bottomed skillet or Dutch oven helps the onions cook evenly without burning.
- Make it ahead: This dip keeps well for a couple of days, so it’s great for prepping before a party.
How to Store Leftover French Onion Dip
Keep the dip in an airtight container in the fridge for up to four days. Give it a good stir before serving, as some separation may occur. I don’t recommend freezing it—the texture won’t be the same once thawed.
What to Serve With French Onion Dip
This dip is a classic for a reason: it goes with just about everything! I love it with plain potato chips or tortilla chips for that perfect salty crunch.
It’s also great with fresh veggies like carrots, cucumbers, and bell peppers. Want to mix it up? Try it as a spread on burgers or sandwiches, or serve it with biscuits for breakfast!
More Recipes You Will Love
I love a good dip, but there are plenty of other tasty snacks to try! Here are a few more recipes that I think you’ll enjoy:
