French Onion Dip


 The Spruce Eats / Leah Maroney

  • Total: 40 mins
  • Prep: 5 mins
  • Cook: 35 mins
  • Yield: 1 bowl (serves 8)

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. 


  • 4 medium onions
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 cup sour cream
  • 1/3 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 small shallot (minced)
  • 1/4 cup chives (finely chopped)
  • For serving: potato chips

Steps to Make It

  1. Gather the ingredients.

     The Spruce Eats / Leah Maroney
  2. Slice the onions into thin half moons. 

     The Spruce Eats / Leah Maroney
  3. Heat the olive oil in a large sauté pan on medium high heat. Add the sliced onions and 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. 

     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, salt, and ground black pepper. Whisk until thoroughly combined. 

     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. 

     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. 

     The Spruce Eats / Leah Maroney


  • 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. 


  • 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.