5.0 from 6 votes
French Onion Dip
My 100% from-scratch French onion dip is made with real caramelized onions for amazing flavor. It tastes best when made in advance--perfect for parties or game day! Recipe includes a how-to video!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 10 servings (about ⅓ cup per serving)
Calories: 217 kcal
Course:
Appetizer , Condiments , Snacks
Cuisine:
American
Ingredients
For the caramelized onions
- 2 Tablespoons butter salted or unsalted
- 1 ½ lbs yellow onions diced very small (see note)
- 1 teaspoon granulated sugar
- ½ teaspoon table salt
- water or broth any kind, as needed (see note)
For the dip
- 2 cups sour cream
- ½ cup mayonnaise
- ¾ teaspoon onion powder
- ½ teaspoon table salt
- chopped chives for topping, optional
- Potato chips for dipping
Instructions
Caramelize the onions.
- Melt butter in a large skillet over medium heat. Once melted, add onions, sugar, and salt and cook, stirring occasionally (every few minutes) until onions have begun to reduce in volume.
- Once onions are softened and turning translucent continue to cook, stirring occasionally/as needed (keep from burning) until onions are caramelized and deep golden brown in color. If the onions begin to stick, add a splash of water or broth to deglaze the pan.
- Once caramelized, remove onions from pan and allow to cool completely before proceeding with the recipe (you may cover them and refrigerate to speed up the cooling process).
Cup of Yum
Make the dip
- In a large mixing bowl, stir together sour cream, mayo, onion powder, and salt until well-combined. Add (cooled) onions and stir well.
- Cover and refrigerate for at least 1 hour before serving. Flavor develops as dip sits.
Notes
- Weigh onions before cutting. Dice your onions nice and tiny (about ⅛-¼”), this will help them caramelize faster and will give you the perfect tiny size for incorporating into your dip. Yellow onions are my preference but sweet or white onions also work well here. Once cooked down, you should have about 1 cup/190g after caramelizing.
- This is just for deglazing the pan in the event that the onions begin to stick (likely). You won’t need much and water works just fine, but for added flavor you could use any kind of broth or even a dry white wine.
- Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving. I do not recommend freezing.
Nutrition Information
Serving
1serving
Calories
217kcal
(11%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
38mg
(13%)
Sodium
339mg
(14%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
365IU
(7%)
Vitamin C
5mg
(6%)
Calcium
64mg
(6%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 10servings (about ⅓ cup per serving)
Amount Per Serving
Calories 217
% Daily Value*
| Serving | 1serving | |
| Calories | 217kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 339mg | 14% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 64mg | 6% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.