Homemade French Onion Dip
With deeply caramelized onions, Worcestershire sauce, some basic seasonings, sour cream, cream cheese, and mayonnaise, this French onion dip recipe is so much richer than anything you’ll find at a store. While an onion dip mix is convenient, caramelizing your own onions takes less time than going to the store and the flavor is out of this world! Grab your favorite bag of chips and get ready to dig in.
Chips and dip are one of my all-time weaknesses and French onion dip ranks right at the top of the list for me. For the longest time, I was happy to grab a jar or tub of ready-made dip from the grocery store or a container of sour cream and a packet of onion dip mix to stir together, but after watching Ina Garten make a homemade version over 10 years ago, I was inspired to make my own.
Over that span of time, I’ve played with different ratios of butter and onions, different seasonings, different dip components, and once I mixed together this version, that was IT for me. I’ve made it exclusively for a couple of years now and find the combination of deeply caramelized onions with cool and creamy sour cream, cream cheese, and mayonnaise, along with some subtle flavorings to be the absolute best version I’ve ever tasted.
This homemade version is so simple to make and you won’t believe the incredible flavor it has!
The history of French onion dip
In 1954, a cook in Los Angeles put a packet of Lipton’s Onion Soup mix into some sour cream, and this party fav was born! It quickly caught on locally and had many names before French Onion Dip stuck for good in the 1990s, and Lipton’s started printing the recipe onto their packaging.
In the 1970s, homemade versions got popular, and people realized that caramelized onions were even better than a packaged mix. From there, plenty of variations have popped up and this is my absolute favorite version! (I also have some ideas for mix-ins below, if you’re feeling adventurous!)
Our base ingredients
The onions
If possible, small to medium-sized sweet or yellow onions are the best option for maximum flavor. However, you can absolutely use whatever type of onions are available to you, although I would not recommend using red onions.
I like dicing the onions small so that it’s extra easy to plunge a potato chip into the dip and pile it high. However, if you have any texture aversions and prefer a smoother dip, you can put the onions into a food processor for a few pulses before adding them to the skillet. Alternatively, you can do a rougher chop for a chunkier dip, but the cooking time may be a bit longer.
The dip part
For the creamy part of the recipe that makes the dip, well, a dip, I use a trio:
- Sour cream
- Cream cheese
- Mayonnaise.
I use three times as much sour cream as the other ingredients because the original onion dip recipe only uses sour cream, so I like it to shine for that traditional, nostalgic flavor. But I do love the balance that a little tangy cream cheese and creamy mayonnaise bring to the table, so I include those, as well.
Substitution Notes
- Sour cream – You can replace some or all of the sour cream with plain Greek yogurt.
- Vegan alternatives – You can use vegan versions of the sour cream, cream cheese, and mayonnaise if necessary.
Flavors!
Because the flavor of the caramelized onions is so spectacular, we don’t need to add much in terms of extra spices and flavors, but here is what I do add:
- Salt and pepper – The standard seasoning duo and a must for most anything savory!
- Cayenne – This is optional and we only use a pinch so the dip isn’t spicy, but it gives it just enough oomph to enhance the other flavors.
- Worcestershire sauce – My very favorite “secret” ingredient! You don’t need a lot, but it seriously takes this dip from good to absolutely spectacular.
How to make onion dip from scratch
We’ve got all of the ingredients laid out and now we make it!
- Caramelize the onions – This single step is what makes this dip truly incredible, so it’s important not to rush it. Melt butter in a skillet over medium heat. When melted, add salt, pepper, cayenne, and onions. Stir them occasionally until the onions get translucent (about 5 minutes). Reduce heat to medium-low and continue cooking onions until they caramelize and turn a deep golden brown (another 15 to 20 minutes). About halfway through that second step, I like to drizzle in water to deglaze the pan; you can also use wine or beer for this step!
- Cool the onions to room temperature – We don’t want to melt the sour cream, cream cheese, or mayonnaise by mixing everything together when the onions are still hot, so let them cool down completely.
- Mix everything together – In a large bowl, stir together the sour cream, cream cheese, mayonnaise, and Worcestershire sauce until completely smooth and combined. Add the caramelized onions and stir to combine.
- Let it chill – Refrigerate the dip for at least 2 hours or overnight so that all of the flavors really get a chance to blend together.
Serving, making ahead, and storing
- Garnishes: I love the chopped chives since they are mild; crumbled bacon is an awesome idea, too!
- Serving Suggestions: Obviously, chips are best! I suggest wavy/ruffle chips or kettle chips, as they stand up well to the dip. You can also serve this with veggies (carrots, celery, cucumber, bell peppers, etc. all work well) or chunks of crusty bread.
- Make-Ahead: This is a great dip to make the day before a party because it gets better as it is refrigerated! For the best flavor and texture, serve within 24 hours of making the dip.
- Storage: If you have leftovers, you can keep them in an airtight container in the refrigerator for up to 4 days. You may notice that the dip gets a little watery as it sits in the fridge; give it a good stir and add a little sour cream if necessary.
More of my favorite dip recipes:
French Onion Dip
If you’ve never made a classic French onion dip at home, you won’t believe how easy it is to make and how absolutely phenomenal it tastes! I promise you won’t ever want to go back to store-bought dip packets again!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
French Onion Dip
Ingredients
- 3 tablespoons (43 g) unsalted butter
- 3 medium (907.18 g) onions, finely diced
- 1 teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) black pepper
- ⅛ teaspoon (0.13 teaspoon) cayenne pepper, optional
- ¼ cup (60 ml) water
- 12 ounces sour cream
- 4 ounces cream cheese, at room temperature
- 4 ounces mayonnaise
- 1 teaspoon Worcestershire sauce
- Finely minced chives, optional, for garnish
Instructions
- Melt the butter in a 12-inch saute pan over medium heat. Add the onions, salt, pepper, and cayenne (if using) and cook, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are deep golden brown and fragrant (about 15 to 20 minutes). After about 10 minutes, I like to drizzle in the water (or you could use wine!) to deglaze the pan and scrape up all those beautiful browned bits. Allow the water to completely evaporate and continue to cook until deep golden brown. Remove from the heat and allow to cool to room temperature.
- In a large mixing bowl, stir together the sour cream, mayonnaise, cream cheese, and Worcestershire sauce until completely combined and smooth. Add in the caramelized onions and stir to combine.
- Refrigerate for at least 2 hours, or overnight, before serving. Garnish with chopped chives, if desired, and serve with your favorite potato chips (I recommend kettle chips or wavy/ruffle variety!).
Notes
- Onions: Sweet or yellow onions are preferred, but you use any type available to you, except for red onion.
- Vegan Alternatives: You can substitute vegan versions of sour cream, cream cheese, and mayonnaise.
- Garnishes: I love the chopped chives since they are mild; crumbled bacon is an awesome idea, too!
- Serving Suggestions: Obviously, chips are best! I suggest wavy/ruffle chips or kettle chips, as they stand up well to the dip. You can also serve this with veggies (carrots, celery, cucumber, bell peppers, etc. all work well) or chunks of crusty bread.
- Make-Ahead: This is a great dip to make the day before a party because it gets better as it is refrigerated! For the best flavor and texture, serve within 24 hours of making the dip.
- Storage: If you have leftovers, you can keep them in an airtight container in the refrigerator for up to 4 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
Why do so many recipe-writers insist that onions are caramelized after a mere 20-25 minutes? It’s not true. You can *burn* them on a nice high heat, sure, but if you’re trying to actually caramelize an onion you’re looking at closer to an hour. But over and over again, cooking blogs just tell outright falsehoods about it. Maddening.
Has this changed over time? Is this one better than the one that used to be on here with balsamic?
Have you changed your French onion dip recipe over time? I swear you had one with balsamic vinegar? And cayenne?
I am doubling the recipe. How many cups of cooked onions would you estimate. I used 3 lbs of onions, which were 4 medium sized. I looks to me to be too much
Hi Susan, I’ve never measured after cooking, so I’m really not sure. Since the original recipe is for 3 medium and you used 4 medium, it doesn’t sound like it should be too much!
Yay…can’t wait to give this a try. We’ve been the “boxed” onion dip peeps. I’m hoping it’s not like cranberry sauce where everyone prefers the bought stuff lol.
P.s. made your strawberry pretzel salad on Christmas Eve. Sooooo yummy! My parents love it. They’re still enjoying it.
I just made it! And I’m having a hard time waiting for it to chill. It’s delicious!!! Another great BEB recipe.
this is far better than Ina G (sorry, but it’s true). Just one question before I get down making a large batch for daughter and her friends (who will visit in a few days) – any idea how long it might keep in fridge????? I know, there might never have been any leftovers around :) :) :) but nevertheless, could you give me a clue? Thanks, Carina
Hi Carina, I usually keep leftovers up to 4 days. I hope the girls enjoy the dip!
I just made this and it is Wonderful! No more making it with soup mix or using pre-made with all those additives I can’t pronounce for me! Thank you!!
I made this on Sunday for Super Bowl! Amazing. I just subbed the sour cream for plain greek yogurt (I was to lazy to go to the store). The addition of the cayenne sealed the deal! WOW! Can’t wait to make again. BTW, my husband and I ate the whole thing ourselves.
Wonderful dip!!! I think I will sub sour cream for Greek yogurt to reduce calories. Thank you your sharing :))
French onion dip is my favorite but I can’t bring myself to look at the ingredients list. I love this homemade version!
Kari
http://www.sweetteasweetie.com
Delicious! I made this last night, substituting plain Greek yogurt for the sour cream and everyone raved over how good it was! Thank you!!
When I was in college a local dairy made a fabulous French onion dip that we would dip our popcorn in and eat. This recipe makes me want to recreate that taste! Thanks Michelle!
Mmmm…now I’m thinking about dipping French fries in French onion dip…it just makes sense, right?
OMG that sounds amazing!
This is a coincidence since I was just looking at Ina Garten’s onion dip recipe last night. It is almost identical. I have the recipe below so you can compare. I made Ina’s recipe a few years ago and it was very good!
Here are directions for Ina’s in case any one is interested to compare.
Michelle, thanks for posting this recipe!
Ina’s version:
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
Hi Michelle, Thanks for sharing! I’ve made that one too (it’s waayyyyy back in the archives!) and I love it as well, but I definitely prefer the diced onions vs sliced – much easier to dip to eat :)
I agree with you. I don’t understand why Ina doesn’t chop them too.
I am making your recipe Sunday. I look forward to your recipes all week. Thanks for doing this! I’m so glad I found you. :)
I once gave a speech in school about how to make french onion dip, but it was just the packaged version. This looks so much better!
I love making onion dip for parties! Your recipe sounds great!
Thanks for sharing. There is nothing quite like a good dip…… they can be made beforehand and are great with friends. Just sit around a table with a good glass or two of wine and enjoy some good company. What could be better?