French Onion Dip Recipe

Prepare onions

Peel and thinly slice about 2 medium yellow onions to yield ~3 cups. Slice evenly so they cook uniformly.

Caramelize onions

Heat a large skillet over medium heat. Add 1 tablespoon oil and 2 tablespoons butter. Once the butter foams, add the sliced onions and spread them into an even layer. Cook, stirring every 2–3 minutes, for about 20–30 minutes until onions are deeply golden and soft. If onions begin to stick or dry out, reduce heat to medium-low and add a splash of water (1–2 tbs).

Season and deglaze

When onions are nicely browned, stir in 1 teaspoon sugar, 1 teaspoon salt and 1 teaspoon pepper. Optionally add 2 tablespoons dry white wine or low-sodium stock to deglaze the pan, scraping up browned bits. Cook until liquid evaporates, about 1–2 minutes. Remove from heat and let cool to room temperature (15–20 minutes) before folding into the dip base.

Soften cream cheese

If cream cheese is cold, microwave for 10–15 seconds or let sit at room temperature until easily spreadable so it blends smoothly with other dairy.

Combine base ingredients

In a medium mixing bowl, whisk together 1 cup sour cream, 1 cup mayonnaise and the softened 4 oz cream cheese until smooth and homogenous. A hand mixer on low for 20–30 seconds helps create a silky texture.

Season the dip

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons finely chopped chives and 1 tablespoon chopped parsley (if using). Taste and adjust salt and pepper to preference.

Fold in caramelized onions

Once the caramelized onions are cooled to room temperature, fold about 2 1/2 cups of the onions into the dip base, reserving a few tablespoons for garnish. Ensure the onions are evenly distributed.

Chill to meld flavors

Cover the bowl and refrigerate for at least 1 hour (preferably 2–4 hours or overnight) to let flavors marry. Chilling also firms the texture for easier scooping.

Transfer dip to a serving bowl. Top with the reserved caramelized onions, sprinkle extra chopped chives, a drizzle of olive oil and a grind of cracked black pepper. Serve chilled or at cool room temperature with potato chips, vegetable crudités, toasted baguette slices or crackers.

Store leftovers covered in the refrigerator for up to 4 days. Stir before serving. Do not freeze (texture will suffer).