French Onion Dip

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 05/27/21
french-onion-dip-4771376-07

 The Spruce Eats / Leah Maroney
Prep: 5 mins
Cook: 35 mins
Total: 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
237 Calories
21g Fat
10g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 237
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 37%
Cholesterol 38mg 13%
Sodium 482mg 21%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 3g
Vitamin C 5mg 25%
Calcium 77mg 6%
Iron 0mg 2%
Potassium 206mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade French onion dip is so much better than the store-bought seasoning pack variety. It’s loaded with slowly caramelized onions, shallots, and chives to form a creamy, savory, and slightly sweet spread that's perfect for pairing with chips or vegetables.

This dip is very easy to make. The onions take a little while to caramelize, but it’s so worth it and not difficult to do at all. The rest of the dip comes together in a pinch and you can easily make it ahead of time. The flavors only improve the longer it sits.

Four onions sounds like a lot of onion, but once they are caramelized they cook down to so little. You can always add a little bit of the onions at a time until it’s reached your desired flavor. Any reserved onions look beautiful on top of the dip or you can save them for other dips or soups.

Serve this for backyard barbecues, dinner parties, potlucks, or holidays. Onion dip is well loved and everyone will be impressed that you made it completely from scratch. 

Ingredients

  • 2 tablespoons olive oil

  • 4 medium onions

  • 1 1/2 teaspoons salt, divided

  • 2 cups sour cream

  • 1/3 cup mayonnaise

  • 1 teaspoon garlic powder

  • 1 tablespoon lemon juice

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon ground black pepper

  • 1 shallot, minced

  • 1/4 cup chives, finely chopped

  • Potato chips, for serving

Steps to Make It

  1. Gather the ingredients.

    french-onion-dip-4771376-01
     The Spruce Eats / Leah Maroney

  2. Slice the onions into thin half moons. 

    french-onion-dip-4771376-02
     The Spruce Eats / Leah Maroney

  3. Heat the olive oil in a large sauté pan on medium high heat. Add the sliced onions and 1 teaspoon of salt. Saute on medium-low heat, stirring occasionally for 25 to 35 minutes or until the onions are deeply caramelized. They will be so soft that they can easily be mashed with the back of a fork. 

    french-onion-dip-4771376-03
     The Spruce Eats / Leah Maroney

  4. Remove the onions from the pan and allow them to cool.

    Place the sour cream and mayonnaise into a large bowl. Whisk them together along with the garlic powder, lemon juice, Worcestershire sauce, 1/2 teaspoon salt, and ground black pepper. Whisk until thoroughly combined. 

    french-onion-dip-4771376-04
     The Spruce Eats / Leah Maroney

  5. Add in the minced shallots, chopped chives, and reserved caramelized onions.

    Whisk until combined and the chopped ingredients are evenly dispersed throughout the dip. 

    french-onion-dip-4771376-05
     The Spruce Eats / Leah Maroney

  6. Serve with potato chips or crudité immediately or cover it with plastic wrap and store in the refrigerator for up to 4 days. 

    french-onion-dip-4771376-06
     The Spruce Eats / Leah Maroney

Tips

  • Take your time caramelizing the onions. There are no short cuts to get them sweet and soft. Keep the heat on medium low so they do not burn. 

Variations

  • You can add other herbs like chopped parsley to the dip. This adds some brightness and nice color.
  • You can sauté minced garlic with the onions for the last 2 minutes or so, instead of using garlic powder.