The rich flavor of caramelized onions really shines in this savory homemade French onion dip. Make sure to have enough on hand at your next party!
Typically the best thing about making a party dip is how quick and easy it is. After all, who really wants to spend a half an hour making a chip dip? Well, you do! Because that is how long it takes to make this homemade French onion dip. And you know what? It is freaking worth it!
Homemade French Onion Dip
This homemade French onion dip recipe is similar in flavor to the store-bought French onion dips, but it has a richer, more intense, flavor. The key is using real caramelized onions rather than a dry French onion soup mix. I also recommend letting the flavors meld in your refrigerator overnight prior to serving. Can you eat it right away instead? Yes, of course. However, who wouldn’t want to take advantage of the simplicity of an appetizer you can make in advance?
How to Caramelize Onions
Take your time when caramelizing the onions, you want to slowly coax out the sweet flavors, rather than burning the onions. Start your skillet on medium heat and as the onions begin to brown, turn the heat down as needed to keep them cooking, but not burning. See my write-up on how to caramelize onions for more tips and tricks.
What to Serve with French Onion Dip
Regular salted potatoes chips are the most common accompaniment to serve with French onion dip, however, topping crispy baked potato skins with a dollop of this homemade dip would be even better! If you are looking for a slightly healthier item to dip, try using fresh vegetables.
If you are looking for more party dips to serve, let me offer you a few additional suggestions. If you are looking for a warm dip, try my Hot Reuben Dip, or Rotel Sausage Dip. If you prefer to serve more cold dips, check out my Cheddar Dip Pickle Dip and Beer Cheese Dip recipes. Finally, if you are feeling daring, serve my grandma’s Chicken Liver Pate… don’t knock it till you try it!
Homemade French Onion Dip
- 2 tablespoons Butter
- 2 cups diced Onions
- 3/4 teaspoon Kosher Salt (divided)
- 2 cloves Garlic (minced)
- 1/4 cup Water
- 1 1/2 cups Sour Cream
- 3/4 cup Mayonnaise
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon ground Black Pepper
- Melt butter in a skillet over medium heat and add diced onions and 1/4 teaspoon Kosher salt. When onions begin to brown reduce the heat to medium-low and gently caramelize the onions for approximately 30 minutes, reducing the heat as needed to ensure they do not cook too fast. Add garlic in the final minutes and gently cook until fragrant.
- When onions have caramelized, add 1/4 cup of water into the skillet while scraping the bottom of the pan to deglaze. The burnt on fond should incorporate into the onions. When the water has evaporated, scrape the onions into a bowl.
- Add all remaining ingredients to the bowl, including the remaining salt, and stir to combine.
- The flavor will be best if the dip is covered and placed in the refrigerator overnight to allow the flavors to meld.
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