Ultimate French Onion Dip

Salty potato chips dipped into sticky, sweet, caramelized onions enrobed in a thick creamy base. Does it get any more timeless than Ultimate French Onion Dip? Just like peanut butter and jelly, chips and dip are a dynamic duo worth celebrating.

There are some things that are a classic for a reason. Most of us probably grew up eating some form of creamy onion dip. Whether it was the packet mixed with sour cream or scooping chips straight from the tub or jar, when you hear chips and dip you immediately think French onion. Regardless of whether you’re frying up a batch of Rosemary Potato Chips or ripping into a bag of Ruffles, this nostalgic dip will have you diving in. No judgement if you double dip!

Why You’ll Adore This Recipe

It doesn’t get any more classic than Ultimate French Onion Dip. Growing up it was always a sign we were headed to the beach when my mom would whip up a batch of dip with the always present packet of Lipton soup mix. That first bite of Ruffles still tastes faintly of chlorine as French onion dip and chips was the universal signal it was time to get out of the pool. This French onion dip recipe gives you everything you love and grew up with, but better.

• Easy Process – The only actually cooking involved in this dip recipe is caramelizing your onions. The rest is just mix and chill.
• Familiar Flavors – This gives you all of the flavor of French onion dip that you grew up with, but slightly more elevated.
• Budget Friendly – All of the ingredients for this recipe are easily accessible. Not only does it just require a handful of ingredients, but most are probably pantry staples.
• Make Ahead – Some things are just better after they have time to chill out in the fridge for a while. If you are looking for the perfect dip recipe to bring to a Super Bowl party or backyard barbecue, this is it.

Ingredients for Ultimate French Onion Dip

As much as I loved the magic of a carton of sour cream and that packet of soup mix, the ingredients in that mystery packet were slightly dubious. Aside from just being insanely luscious and delicious, this dip gives you total control of the ingredients.

• Sweet Onions – Any onion will work for this recipe, but sweet onions such as Vidalia or Walla Walla onions have a higher water content that makes them ideal for the low and slow process of caramelizing.
• Shallot – Adds depth of flavor and that perfect balance of onion and garlic.
• Sour Cream – The base for this dip. Tangy, creamy, and the ideal savory foil to the intensely sweet, jammy caramelized onions.
• Mayonnaise – Adds a little richness to the dip. Make sure you’re using a high-quality mayo such as the favorite of the south, Duke’s.
• Marsala or Sherry – This isn’t a traditional component of caramelized onion dip, but it is traditional in French onion soup. Either one will work. It enhances the natural sweetness of the onions without adding any sugar.
• Thyme – Just like adding a splash of sherry or Marsala wine to French onion soup is traditional, so is adding thyme. This gives a slightly savory and herbaceous note to the onions.
• Worcestershire Sauce – Gives an instant beefy pop of umami and salt.

• Granulated Garlic – Easily dissolves into the creamy base of the dip. It adds a hint of garlic without overwhelming the sweet onions.
• Scallions – Chives can also be used. Gives a fresh but delicate pop of onion flavor.
• Salt/Pepper – The salt helps draw out the water in the onions, helping them cook down and caramelize. Pepper gives mild, earthy heat.
• Hot Sauce – A tiny splash doesn’t add heat but the vinegar breaks up the richness of the sauce.
• Olive Oil – With the rich base of sour cream and mayonnaise, skip the butter and just use a splash of oil.

How to Caramelize Onions

Since this is the only portion of making this caramelized onion dip recipe that requires any actual cooking, let’s break it down and take it step by step. This is an easy process that any level of cook can accomplish, but it does take patience. Pop open a bottle of wine and put on your favorite kitchen tunes. Let’s make the ultimate aromatic ingredient that should be a Yankee candle scent.

• Sweat – Heat your skillet over medium-low heat with your oil. Add your onions and shallots along with a pinch of salt. The salt will help draw out their water content. Stir them occasionally.
• Translucent – After about 5-10 minutes your onion mixture will become translucent. Go ahead and toss in your thyme sprigs along with the splash either Marsala or sherry.

• Pale Blonde – After about half an hour, your onions will be a pale blonde color. If they start looking a little dry, give them a tiny splash of water. Don’t rush the process. Just remember to occasionally stir the onions and if they start to look like they’re burning turn your heat down a little.
• Amber – After about 45 minutes your onions will be more of an amber color. You’ve almost reached the finish line!
• Deglaze – As your onions get a little deeper and darker, they may leave some fond on your pan, or the tasty brown bits that you don’t want to leave behind. Add a tablespoon or two of water and stir until it dissolves into the onions.

• Caramel – After about an hour or a little more, you should have beautiful, sticky, deeply browned onions. Make these for this dip, but then have fun adding them to everything else, from twice baked potatoes to compound butter.

How to Make French Onion Dip

You’ve made your caramelized onions, now what? The hard part is done. You only have two simple steps to go, but the hardest part is the waiting.

• Mix – Add your sour cream, mayo, Worcestershire, hot sauce, and seasonings to a bowl and mix to combine. Add in the cooled, caramelized onions along with the scallions.
• Chill – Let your dip chill for at least two hours, ideally overnight. This is where the true magic happens. The creamy base will absorb the sweetness of the onions and all of the flavors will marry.
• Taste – After you’ve allowed your dip to chill, taste it and see if you need to add any additional salt or pepper. Sometimes all it needs is another splash of Worcestershire. Keep in mind that chips are salty when seasoning.

How to Serve Creamy Onion Dip

Whether you grew up calling this California dip or French onion dip, the actual dippers were probably the same, salty ridged potato chips begging to be hugged in creamy dip. Here are a few other ideas.

• Crudites – A girl can’t live on potato chips and rosé alone. Mix things up and add your favorite veggies to the mix. Don’t forget the sprinkle of flaky sea salt.
• Burger – Skip the condiments and use this on your next cheeseburger.
• Grilled Cheese – Just add some slices of Gruyere cheese and this dip and your will have your new favorite grilled cheese.
• Baked Potato – Give your baked potato and upgrade by swapping out plain sour cream for this French onion dip.

Variations

• Sour Cream – Both full fat and low-fat sour cream work in this recipe. Use what you like. You can also use Greek yogurt for a tangier flavor profile.
• Spicy – I like adding a little kick to this dip to balance the sweetness of the onions. Add a pinch of cayenne to wake up the flavors.

Storage

The second this dip comes out of the fridge, it won’t last long. Because this is a dairy based dip you will want to keep it stored in an airtight container in the refrigerator. It is best served chilled and if kept refrigerated will last for up to five days.

Tips From the Beach

It is easy to caramelize onions but the number one thing that is required is patience. Don’t rush the process. It can take anywhere from 45 to over an hour depending upon how many onions you have and how big your pan is. Here are my top tips to caramelize onions.

• Low and Slow – Keep your heat on medium to medium-low. Onions have a high sugar content and can easily burn. Taking your time draws out the sweetness as opposed to that acrid burned flavor.
• Patience – We’ve all seen recipes that claim your onions should be caramelized in 15, 30 minutes. Unless they’re some sort of magical onions, your onions are still going to be pretty pale at that stage. Don’t worry about it. Just give them a stir and let them do their thing.
• Water – If your onions start looking too dry, give them a tiny splash of water. This will help them break down.
• Deglaze – Don’t leave behind all of the flavor stuck to your pan! A little splash of water to deglaze your pan will loosen the fond and help it absorb into the onions.

Looking for more dip recipes? Make sure to check out Roasted Habanero Tomato Salsa for all of your double dipping delight!

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