Homemade French Onion Dip- Made-from-scratch French Onion Dip will blow your socks off. It’s worth creating since you’ll never get this flavor in a store-bought dip! Not from the most expensive gourmet shop in town, and certainly not from the grocery store tubs. It’s just fantastic! Sour cream, mayonnaise, caramelized onions, garlic, chives, and parsley combine to make onion dip, a party classic. It’s creamy, herb-filled, and guaranteed to go quickly. When it comes to party appetizers and dips, This dip is a party staple. It always goes quickly when served with potato chips or veggie sticks. Some may describe it as very addicting. I’ll simply say it’s tasty, creamy, and delectable (and worth the second helping). Homemade French Onion Dip is better than store-bought and more easier to prepare than you would think! You’ll want to dip everything in this delicious dip, from chips to carrot sticks.
Homemade French Onion Dip recipe:
I’ve prepared quick French Onion Dip numerous times using a package of French Onion Soup mix…. and here’s the recipe! BUT a REAL Homemade French Onion Dip, created from scratch by caramelizing your own onions, outperforms the cheap soup mix version ten times over. I’ll never give up the French Onion Dip from a box of soup mix. It’s an 80’s thing, an Australian thing, and a sentimental thing. Make this Homemade French Onion Dip from scratch if you want a French Onion Dip that is raised to spectacular quality! Plain crinkle cut potato chips are the best to pair with French Onion Dip. It’s the traditional way it’s served in the United States – taste it once and you’ll be a convert for life! French Onion Dip derives its name from French Onion Soup, both of which have a caramelized onion flavor basis.
History Of The French Onion Dip:
A chef in Los Angeles mixed a package of Lipton’s Onion Soup mix into some sour cream in 1954, and this party favorite was created! It rapidly became popular locally and went through a variety of names until settling on French Onion Dip in the 1990s, when Lipton’s began publishing the recipe on their packaging.
Homemade versions were popular in the 1970s, and consumers recognized that caramelized onions were superior to a commercial mix. There have been several variants since then, and this is my personal favorite!
- Sour Cream: I always purchase organic sour cream for the best quality, but you may use anything you like.
- Mayonnaise: My mum always used a little mayonnaise in her French onion dip recipe, so I do the same. In terms of freshness, homemade mayonnaise is unrivaled.
- Caramelized Onions: Caramelized onions are golden and delicious, and they offer a lot of taste. You can make them ahead of time, which is a great time saver.
- Chives: Finely chopped fresh chives provide bits of green deliciousness.
- Parsley: Because eating more greens and herbs is usually a good thing.
- You may season it with salt and pepper to taste.
Small to medium-sized sweet or yellow onions, if feasible, are the finest alternative for optimum taste. However, you may use any sort of onion you have on hand, but I wouldn’t advocate using red onions.
I prefer to dice the onions small enough that I can easily dip a potato chip into the dip and pile it high. If you have texture issues and prefer a smoother dip, pulse the onions in a food processor for a few seconds before adding them to the pan. You may also perform a coarser chop for a chunkier dip, but the cooking time will be longer.
Variations and Substitutions:
While the majority of the components are quite basic, I recognize that not everyone like mayonnaise. As a result, you may always omit the mayonnaise or swap with:
- Greek yogurt: It has the same consistency as regular yogurt but adds a wonderful tang (with a bonus of probiotics).
- Cream cheese thickens, creamifies, and cheesifies the dip.
- Sour cream — You can substitute plain Greek yogurt for part or all of the sour cream.
- Vegan substitutes — If required, use vegan equivalents of the sour cream, cream cheese, and mayonnaise.
How To Make Homemade French Onion Dip?
- Caramelize the onions – This is the single most crucial step in making this dip absolutely wonderful, so don’t skimp on it. In a pan over medium heat, melt the butter. When the butter has melted, season with salt, pepper, cayenne pepper, and onions. Stir them every now and then until the onions become transparent (about 5 minutes). Reduce the heat to medium-low and sauté the onions until they caramelize and turn a rich golden color (another 15 to 20 minutes). I like to sprinkle in water about halfway through the second step to deglaze the pan; you can also use vinegar in this stage.
- Allow the onions to cool to room temperature — We don’t want to melt the sour cream, cream cheese, or mayonnaise by mixing everything together when the onions are still hot, so set them aside to cool entirely.
- In a large mixing bowl, blend the sour cream, cream cheese, mayonnaise, and Worcestershire sauce until thoroughly smooth and mixed. Stir in the caramelized onions until well combined.
- Allow to cool – Refrigerate the dip for at least 2 hours or overnight to allow all of the flavors to come together.
To Serve Warm, Follow These Instructions:
- Caramelize the onions, then remove from the fire and stir in the cream cheese and sour cream.
- 3 tablespoons grated Parmesan cheese and 1 cup shredded gruyere or mozzarella cheese
- 1 cup more cheese over top, if desired.
- Bake for 15 minutes, uncovered, in a cast iron pan or oven-safe dish at 375°.
- You may brown the top by broiling it at 450° for up to 5 minutes towards the end.
Because the taste of the caramelized onions is so amazing, we don’t need to add much in the way of other spices and seasonings, but here’s what I do:
- Salt and pepper – The classic spice combination that goes with almost everything savory!
- Cayenne pepper — This is optional, and we just use a little so the dip isn’t hot, but it adds just enough zing to complement the other flavors.
- Worcestershire sauce – my very favorite “hidden” ingredient! You don’t need much, but it definitely elevates this dip from excellent to amazing.
Serving, Ahead Making, And Storage:
- I like the chopped chives as a garnish because they are mild.
- Suggestions for Serving: Obviously, chips are the finest! I recommend wavy/ruffle chips or kettle chips since they hold up nicely to the dip. You may also serve this with vegetables (carrots, celery, cucumber, bell peppers, etc.) or slices of crusty bread.
- Make Ahead: This is a fantastic dip to make the day before a party since it improves as it sits in the fridge! Serve the dip within 24 hours of making it for the greatest flavor and texture.
- If you have any leftovers, store them in an airtight jar in the refrigerator for up to 4 days. As the dip rests in the fridge, it may get a bit watery; give it a good stir and add a little sour cream if required.
How Long Can Homemade French Onion Dip Be Kept?
I kept it for 4 to 5 days and it was absolutely excellent, with no flavor loss.
How Does Homemade French Onion Dip Taste?
It’s a creamy dip, with a lovely soft creamy texture, as opposed to the rock-hard dips from the grocery store that break your chips every time you attempt to scoop some up.
The caramelized onion infuses it with a lovely savory flavor with natural sweetness – there is no sugar in this dish, it is all from the onion’s natural caramelization!
It’s delicious on the day it’s created, but it’s even better the next day when the flavors have had chance to mingle even more!
The Best Way To Serve French Onion Dip:
Plain crinkle cut potato chips are the best thing to dip in Onion Dip. This is a uniquely American phenomenon that has yet to transcend the Atlantic.
Dunking potato chips in dip may sound odd to some people.
But believe me. Plain potato chips are the best for French Onion Dip. Better than corn chips, crackers, and bread together.
MORE DELICIOIUS RECIPES HERE:
- 3 tablespoons butter
- 2 1/2 cups chopped onions (about 2 to 3 onions) (brown, yellow or white)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 120 g cold cream cheese, cut into cubes
- 1/4 cup mayonnaise made from whole eggs
- 1/2 cup sour cream (full fat is best, but you can use low fat or even yoghurt)
In a medium-sized fry pan, melt the butter.
Combine the onions, salt, pepper, onion powder, and cayenne pepper in a mixing bowl. Cook for 5 minutes, stirring occasionally. Reduce the heat to medium-low and continue to simmer for 20 to 25 minutes, stirring periodically. The onions should be yellow and delicious. Remove from the heat and set aside to cool.
In a mixing dish, combine the cream cheese, sour cream, and mayonnaise (use microwave in 10 sec bursts if needed to assist)
Stir in the caramelized onions. Mix until everything is just mixed. Refrigerate for at least 2 hours, preferably overnight, to enable flavors to develop.
Serve at room temperature, if preferred garnished with chopped chives. Best served with regular crinkle cut potato chips!
This recipe yields around 3 cups of dip. The ideal serving size for a party!
Refrigerate the dip in an airtight jar for up to 3 days.
Baked Version (with Cheese):
Once the onions have caramelized, remove them from the pan and stir in the cream cheese and sour cream.
3 tablespoons grated Parmesan cheese and 1 cup shredded gruyere or mozzarella cheese
1 cup more cheese over top, if desired.
Bake for 15 minutes, uncovered, in a cast iron pan or oven-safe dish at 375°.
You may brown the top by broiling it at 450° for up to 5 minutes towards the end.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 207Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 61mgSodium 339mgCarbohydrates 9gFiber 1gSugar 4gProtein 3g