French Onion Dip Recipe

Caramelize onions

Heat a large skillet over medium heat. Add butter and olive oil. When butter melts and is foamy, add the thinly sliced onions in an even layer. Sprinkle with 1 tsp salt and 1 tsp sugar. Stir to coat and cook over medium to medium-low heat, stirring every 3–5 minutes so they brown slowly and do not burn. After 15 minutes, reduce heat to low if onions are browning too fast. Continue cooking and stirring occasionally until deeply golden brown and jammy, 30–40 minutes total. If pan becomes very dry, add 1–2 tbsp water to deglaze. In the final 5 minutes, stir in the bouillon (if using) and black pepper. Remove from heat and let cool to room temperature.

Prepare base

While onions cool, place cream cheese in a medium mixing bowl and whisk or beat until smooth. Add sour cream, mayonnaise, Worcestershire sauce, lemon juice and chopped chives/scallions. Mix until homogenous and creamy. Taste and adjust seasoning (add up to 1/4 tsp more salt or 1/2 tsp more lemon if needed).

Combine

Fold about two-thirds of the cooled caramelized onions into the creamy base, reserving the remaining onions for topping. Stir gently until evenly distributed. Transfer dip to a serving bowl, smooth the top, then spoon the reserved caramelized onions over the center. Finish by sprinkling the additional thinly sliced scallions over the top for freshness.

Chill (recommended)

Cover and refrigerate the dip for at least 1 hour (or up to 24 hours) to let flavors meld. If serving immediately, allow at least 15–20 minutes for flavors to come together at room temperature.

Make crostini

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush each slice lightly with olive oil and sprinkle with a pinch of coarse salt. Bake until crisp and golden, 6–10 minutes, flipping halfway through for even browning. Remove and let cool slightly.

Prepare vegetables

Trim and cut carrots and celery into sticks about 3–4 inches long and uniform thickness. Arrange on a platter with crostini around the bowl of dip.

Serve

Place chilled or room-temperature French onion dip in a serving bowl, garnish with reserved caramelized onions and sliced scallions. Serve with toasted crostini, carrot and celery sticks. For a gluten-free option, substitute gluten-free crackers or toasted gluten-free baguette slices.