French Onion Dip Recipe
House made french onion dip served with kettle chips.
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Ingredients
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Base Dip
Caramelized Onions
Seasoning
Method
Caramelized Onions
- 1
Prepare onions
Peel and thinly slice onions into half-moon slices until you have about 3 cups sliced.
- 2
Cook onions
In a wide skillet over medium heat, melt the butter with the olive oil. Add the sliced onions, sprinkle with the salt and sugar, and toss to coat. Cook, stirring or scraping the pan every 2–3 minutes, adjusting heat as needed so the onions soften and gradually brown without burning. This should take 25–35 minutes.
- 3
Deglaze and finish
If the pan begins to look too dry or there are browned bits stuck, add the optional stock 1–2 tablespoons to deglaze and scrape up fond. Continue until onions are deep golden-brown and jammy. Stir in the black pepper, then remove from heat and let cool to room temperature (about 15–20 minutes).
Base Dip
- 4
Soften cream cheese
If using chilled cream cheese, microwave the 4 oz block for 10–15 seconds or let sit at room temperature until soft enough to blend smoothly.
- 5
Combine base ingredients
In a medium mixing bowl, whisk together the sour cream, mayonnaise, and softened cream cheese until smooth and homogenous.
Finish & Season
- 6
Add onions and seasonings
Fold 1 to 1 1/4 cups of the cooled caramelized onions into the base mixture (reserve any extra onions for other uses). Add the garlic powder, onion powder, and Worcestershire sauce. Taste and adjust with additional salt or pepper if needed.
- 7
Chill
Cover the dip and refrigerate for at least 1 hour (preferably 2–4 hours) to let flavors meld. Chilling also firms the dip for better scooping.
- 8
Garnish and serve
Before serving, stir gently and transfer to a serving bowl. Sprinkle the top with chopped fresh chives and the remaining finely chopped caramelized onions if desired. Serve with kettle chips alongside.