Description
This French Onion Dip recipe features richly caramelized onions blended with creamy sour cream and mayonnaise, seasoned with garlic, Worcestershire sauce, and chives. Perfect as a flavorful party dip served alongside chips or fresh vegetables.
Ingredients
Units
Scale
Caramelized Onions
- 4 cups finely chopped yellow onions
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- 3/4 teaspoon kosher salt, divided
- 1/4 cup water
- 1 tablespoon minced garlic
Dip Base
- 2 cups sour cream
- 1/4 cup mayonnaise
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon chopped chives
Instructions
- Melt the Butter: Set a large pot or Dutch oven over medium-high heat. Melt the butter, then add the olive oil, brown sugar, ½ teaspoon salt, and black pepper. Stir to combine evenly.
- Caramelize the Onions: Immediately add in the chopped onions and stir to coat them well with the butter mixture. Sauté while frequently stirring until the onions begin to soften and lightly brown, about 5 minutes. Reduce the heat to medium and continue cooking, stirring frequently, until the onions are evenly browned, about 10 minutes more.
- Deglaze the Pan: Add 2 tablespoons of water to the pot, stirring and scraping the bottom to deglaze the pan. Cook for 5 minutes, then add the remaining water and repeat deglazing. Continue cooking until the liquid reduces and onions deepen in color, about 5 minutes.
- Sauté the Garlic: Add the minced garlic to the onions and stir frequently until fragrant and the onions turn a deep brown color, about 4 to 5 minutes.
- Let it Cool: Transfer the caramelized onion mixture to a medium bowl and refrigerate until completely cool, about 10 minutes.
- Mix the Dip: To the cooled onions in the medium bowl, add the sour cream, mayonnaise, Worcestershire sauce, remaining ¼ teaspoon salt, onion powder, and black pepper. Stir well until the mixture is smooth and creamy. Adjust seasoning with additional salt and pepper to taste.
- Serve: Transfer the dip to a serving bowl and garnish with chopped chives. Serve immediately with chips or fresh vegetables for dipping.
Notes
- Store the dip in an airtight container refrigerated for up to 5 days.
- For a Worcestershire sauce substitute, use 1 teaspoon soy sauce mixed with ½ teaspoon apple cider vinegar or rice vinegar.
- Use yellow or sweet onions for best caramelization and balanced flavor.
- Allow the caramelized onions to cool fully before mixing to maintain the dip’s texture and flavor.
- Adjust seasoning gradually to avoid over-salting the dip.
Nutrition
- Serving Size: ¼ cup
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
