French Onion Dip
Cooking the onions low and slow until they're deeply golden and jammy builds the same savory-sweet depth that powdered soup mix fakes with dehydrated onion and MSG, but with real flavor and no strange aftertaste. A base of sour cream and mayonnaise together keeps the dip tangy and rich instead of one-note.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 120 min
- Servings
- 8
Ingredients
- 2 large yellow onions, halved and thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chives, finely chopped
- 1/4 teaspoon black pepper, freshly ground
Nutrition per serving
- Calories
- 213
- Protein
- 2g
- Carbs
- 8g
- Fat
- 19g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Melt the butter with the olive oil in a large skillet over medium-low heat.
- 2Add the sliced onions and the salt, stirring to coat. Cook, stirring every few minutes, for 35-45 minutes, until the onions are deeply golden brown and jammy. Lower the heat if they start to brown too fast or stick, and add a splash of water to loosen any dark bits stuck to the pan.
- 3Remove the onions from the heat and let them cool completely, about 15 minutes. Roughly chop them if any pieces are still long.
- 4In a mixing bowl, stir together the sour cream, mayonnaise, garlic powder, Worcestershire sauce, and black pepper until smooth.
- 5Fold in the cooled caramelized onions and half the chives.
- 6Cover and refrigerate for at least 1 hour, and up to overnight, to let the flavors meld.
- 7Top with the remaining chives before serving with potato chips or vegetables.
Tips & variations
- Sweet onions like Vidalia or Walla Walla caramelize a bit faster and give a milder, sweeter dip than standard yellow onions.
- For a smokier version, stir in a teaspoon of smoked paprika along with the garlic powder.
- If the dip seems thick straight out of the fridge, stir in a tablespoon of milk or sour cream to loosen it before serving.
- Caramelized onions can be made up to 3 days ahead and refrigerated separately until ready to mix the dip.
Storage & reheating
Store the dip in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as it can separate slightly while chilled. This dip is not suitable for freezing, since sour cream and mayonnaise both break and turn grainy once thawed.
Tips from the Tulo kitchen
- A wide skillet lets the onions spread into a thin, even layer, which caramelizes them faster than crowding them into a smaller pot.
- Deglazing the pan with a tablespoon of water partway through scrapes up the fond stuck to the bottom, which is where most of the caramelized flavor actually lives.
FAQ
Why does French onion dip usually taste better the next day?
The caramelized onion flavor needs time to distribute through the sour cream and mayonnaise base; a rest of at least an hour, and ideally overnight, noticeably deepens the flavor compared to serving it fresh.
Can I speed up caramelizing the onions?
Not without losing flavor. Higher heat browns the onions unevenly and can scorch them before their sugars fully develop, giving a bitter edge instead of the sweet, deep flavor slow cooking produces.
What's the best ratio of sour cream to mayonnaise?
A 2:1 ratio of sour cream to mayonnaise, as used here, keeps the dip tangy while the mayonnaise adds body and a smoother, less watery texture than sour cream alone.
What should I serve with French onion dip besides chips?
Ridged potato chips are traditional, but sturdy vegetables like carrot sticks, celery, endive leaves, and radishes hold up well to scooping without breaking.
