French Onion Dip
This French Onion Dip recipe is a party favorite and 1000X better than anything you can buy at the store. It’s luxuriously creamy, savory, and packed with the rich, complex, umami flavors of French Onion Soup laced with natural caramelized onion sweetness. In this post, you’ll learn how to make French Onion Dip from scratch with caramelized onions, cream cheese, sour cream and/or mayo, and adept seasonings all whisked together into addicting splendor. The best part is, this French Onion Dip recipe is so easy - if you can stir, you can make this dip! It also earns major points because it is make ahead friendly and tastes even better the next day for an outrageously delicious, stress-free, crowd-pleasing appetizer.
Ingredients
Caramelized Onions
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cups diced yellow onions
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon granulated beef bouillon (see notes)
- 1 tsp EACH onion powder, salt
- 1/2 tsp EACH garlic powder, paprika
- 1/4 teaspoon cayenne pepper
Add Later
- 2 cups sour cream (full fat is best)
- 1/4 cup mayonnaise (full fat is best)
- 3 ounces cream cheese, very soft
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
Garnish
- freshly chopped chives
Instructions
Caramelize Onions
- Melt the butter with the olive oil in a Dutch oven or large cast iron skillet over medium heat. Add the onions, and sauté for 5 minutes.
- Reduce the heat to medium-low. Add the soy sauce, beef bouillon and all seasonings through cayenne pepper (up to Add Later). Continue to cook, stirring every few minutes for 25 to 30 minutes, until the onions are caramelized to a deep golden-brown color. If the bottom of the pan starts to burn, add a tablespoon of water at a time and reduce the heat.
- Transfer the onions to a bowl and pop them in the freezer for 15 minutes or until they reach room temperature. When cool, set aside a tablespoon for garnish if you’d like.
Make the Dip
- Add the sour cream, cream cheese and mayonnaise to a mixing bowl and whisk by hand or with a handheld mixer until smooth. If the mixture isn’t smooth, microwave it at 15 second intervals (in a microwave safe bowl) then whisk until lump free.
- Stir in the caramelized onions, parsley and thyme.
- Refrigerate for 2 hours, best if overnight.
- When ready to serve, taste and season with salt and pepper if needed (keep in mind what you are going to be serving with it; for example, the dip will need less salt if serving with salty potato chips verses vegetables). Garnish with freshly chopped chives. Serve with potato chips, vegetables, bread, crackers, etc.
Video
Notes
- Beef bouillon: is the secret ingredient that adds a complex depth of flavor just like you’re slurping French Onion Soup. I find granulated beef bouillon the easiest to use but you may substitute with one cube bouillon. Finely crush and add directly to the onions without dissolving in water first.
- Beef bouillon substitute: I highly encourage you to use beef bouillon for the best flavor unless you need to make the dip vegetarian. In that case, add 1 teaspoon vegetarian Worcestershire sauce and additional salt to taste.
- Cream cheese: should be soft enough that you can stick your finger in it. If it is not soft enough, then it will yield lumpy dip. the cream cheese makes the dip thicker, richer and creamier. For a less rich dip, swap the cream cheese for ¼ cup mayonnaise.
- Sour cream: you may substitute with plain Greek yogurt but it will change the flavor of the dip somewhat.
- Make it gluten free: swap the soy sauce for tamari.
- Storage: store in an airtight container in the refrigerator for up to 5 days. It stores beautifully and retains its full flavor. This dip does not freeze well.
- Caramelize the onions: the onions can be caramelized, cooled and transferred to an airtight container in the refrigerator for up to 4 days.
- Cream the base: whisk the cream cheese, sour cream and mayonnaise together until smooth. Store in the refrigerator in an airtight container until ready to use.