✔ Updated · step photos, caramelized and 5-minute versions
This easy French onion dip is made with real caramelized onions folded into tangy sour cream, so it tastes like the classic tub version, only deeper and sweeter. There's a 5-minute dried-onion shortcut too.
At a glance
The one tip that matters: Chop the onions small, about 1/4 inch, before caramelizing. Big strands make the dip stringy and hard to scoop with a chip.
Why You'll Love This French Onion Dip
- Real onion flavor, sweet and savory from slow-cooked onions.
- Make-ahead magic: it gets even better after a night in the fridge.
- Two ways: caramelized for weekends, dried onion for busy weeknights.
Two Ways to Make It
Caramelized onions: about 40 minutes of mostly hands-off stirring gives the dip a sweet, savory, almost French-onion-soup flavor. It's my weekend and party version.
Dried minced onion: stir, chill, done. It tastes closest to the classic tub dip. A little bouillon powder adds the savory depth the onions would otherwise give. If you love that oniony richness, my French onion soup is the cozy cousin.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cool the onions completely. Warm onions thin out the sour cream and make the dip runny.
- Make the onions ahead. I caramelize them the night before game day, so the morning job is just stirring and chilling.
- Salt at the end. Chips are salty, so taste the dip with a chip before adding more.
- Swap the mayo. Use 4 oz of softened cream cheese for a thicker, tangier dip, or Greek yogurt for a lighter one.
- Party safety. Keep the dip cold and don't leave it out for more than 2 hours. Set the bowl in a larger bowl of ice for long parties.
Easy French Onion Dip
10
servings10
minutes40
minutes170
kcal2
hours5
minutesHomemade French onion dip made with slowly caramelized onions folded into sour cream and mayonnaise with Worcestershire, garlic and chives. Includes a 5-minute version with dried minced onion.
Ingredients
- For the caramelized onion dip
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, finely diced (about 3 cups)
3/4 teaspoon salt, divided
2 tablespoons water, as needed
1 1/2 cups sour cream
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons fresh chives, chopped
- 5-minute dried onion version
1 1/2 cups sour cream
1/2 cup mayonnaise
3 tablespoons dried minced onion
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon beef or vegetable bouillon powder
1/2 teaspoon Worcestershire sauce
Directions
- Caramelized onion dip
- Melt the butter with the oil in a large skillet over medium heat. Add the diced onions and 1/4 teaspoon of the salt and cook for 5 minutes, stirring, until softened.
- Reduce the heat to medium-low and cook for 30 to 40 minutes, stirring every few minutes, until the onions are deep golden brown and jammy. If they stick or brown too fast, add a tablespoon of water and scrape up the browned bits.
- Spread the onions on a plate and let them cool completely, about 15 minutes.
- In a bowl, mix the sour cream, mayonnaise, Worcestershire, garlic powder, onion powder, pepper and the remaining 1/2 teaspoon salt. Fold in the cooled onions and most of the chives.
- Cover and refrigerate for at least 1 hour (overnight is even better). Stir, taste for salt, sprinkle with the remaining chives and serve with ridged potato chips or veggies.
- 5-minute dried onion version
- Stir all the ingredients together in a bowl. Refrigerate for at least 1 hour so the dried onion softens and the flavor develops, then stir and serve.
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Frequently Asked Questions
Is this like Heluva Good French onion dip?
It's a homemade copycat of that classic store-bought tub style: creamy, tangy and oniony. The caramelized version tastes sweeter and deeper, while the 5-minute dried-onion version is closest to the tub's flavor and texture.
Can I make French onion dip with soup mix?
Yes. Stir a 1-ounce packet of dry onion soup mix into 16 ounces of sour cream and chill for an hour. It's the original party shortcut, though it's saltier than homemade, so skip any extra salt.
How long does homemade French onion dip last?
Keep it covered in the fridge for up to 4 days. Caramelized onions alone keep for 5 days, so you can make them ahead. Don't freeze the finished dip; the sour cream turns grainy.
Why is my French onion dip runny?
Usually because the onions went in warm, or the sour cream was low-fat. Chill the dip for another hour, and use full-fat sour cream. Stirring in 2 ounces of cream cheese also thickens it.
What do you serve with French onion dip?
Ridged potato chips are the classic because they're sturdy enough to scoop. Pretzels, pita chips, carrot and celery sticks, cucumber slices and bell pepper strips are all great. It's also delicious on a baked potato.
