French Onion Dip Recipe

Caramelize the onions

Heat a wide skillet over medium heat. Add butter and olive oil. When butter foams, add the finely diced onions and a pinch of salt. Cook, stirring every 2–3 minutes, for 20–30 minutes until onions are deep golden brown and sweet. If onions begin to stick, lower heat and deglaze with the optional sherry (1 tablespoon) or a splash of water, scraping up browned bits. Stir in the brown sugar in the last 2 minutes to deepen caramelization. Remove from heat and let cool to room temperature.

Combine base

In a mixing bowl, whisk together sour cream, mayonnaise, and softened cream cheese until smooth and homogenous (use a spatula or handheld mixer on low for 20–30 seconds).

Flavor the dip

Fold the cooled caramelized onions into the sour cream mixture. Add minced garlic, Worcestershire sauce, lemon juice, salt, and black pepper. Taste and adjust seasoning—add more salt, pepper, or lemon juice as needed. Stir in chopped chives, reserving a small pinch for garnish.

Chill

Transfer the dip to a covered container and refrigerate for at least 2 hours, preferably 4–8 hours, to allow flavors to meld. For best results, make overnight. Before serving, stir and taste; adjust seasoning if necessary and sprinkle reserved chives on top.

Prep the potatoes

Using a mandoline or very sharp knife, slice the scrubbed russet potatoes very thinly (about 1/16" to 1/8" or 1.5–2 mm). Place slices in a large bowl of cold water and swish to remove surface starch. Let soak for 10 minutes, then transfer to a second bowl of fresh cold water and rinse. Drain and pat the slices completely dry with clean kitchen towels or paper towels—drying thoroughly prevents oil spatter and yields crisper chips.

Heat the oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one potato slice; it should sizzle immediately and float.

Fry the chips

Working in small batches (do not overcrowd), carefully add a handful of dried potato slices to the hot oil. Fry, stirring gently with a slotted spoon, until golden and crisp, about 2–4 minutes depending on slice thickness. Remove chips with a slotted spoon or spider and transfer to a paper towel–lined baking sheet in a single layer to drain briefly.

Season

While still hot, sprinkle chips with fine salt and, if desired, a light dusting of malt vinegar (spritz) or seasoned salt. Allow to cool slightly so they crisp fully. Repeat with remaining potato slices; keep cooked chips in a single layer rather than piling to preserve crispness.

Serve

Arrange chips on a serving platter or in a bowl alongside the chilled French onion dip. Provide a small spoon or spreader for the dip. Leftover chips keep for a day in an airtight container at room temperature; re-crisp briefly in a 300°F (150°C) oven for 5–8 minutes if needed.