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    Home » Recipes » Appetizers & Dips

    Published: Jan 29, 2020 · Modified: Feb 6, 2022 by Paula Montenegro · Income from ads and affiliate links 5 Comments

    Homemade French Onion Dip

    Jump to Recipe
    Hand lifting potato chip from yellow shallow bowl with onion dip, image with text
    Hand lifting potato chip from yellow shallow bowl with onion dip, image with text

    A great dip with a creamy texture and rich flavor, it's an easy appetizer made with caramelized onions, sour cream, and a few other simple ingredients. No more store-bought stuff as it comes together in 30 minutes! Eat it with potato chips, it's the best way.

    Shallow yellow bowl with onion dip, potato chips around

    Originally posted in June 2012, this post has been updated with images and text to serve you better. The recipe remains the same.

    For years my friends and I used to go to the grocery store after school and buy sour cream, a packet of French onion soup (or some dried onion, onion powder, and garlic powder), mix it all together, and called it a dip.

    That was high school, several decades ago. Now, more sophisticated dips and appetizers show up when entertaining, like my favorite sweet and spiced cocktail nuts or the creamy avocado hummus.

    But my quest for a great, made-from-scratch french onion dip recipe was a long one. And it bore fruit. This amazing dip to be more exact. 

    Table of Contents Hide
    Why you should make this onion dip
    Ingredients
    Steps for caramelizing onions
    Top tips
    Make-ahead:
    How to serve this dip
    Related recipes you might like:
    Easy Caramelized Onion Dip

    Why you should make this onion dip

    • Lots of onion flavor.
    • Some zing from the caramelized onions.
    • A little kick from the cayenne pepper.
    • Creaminess.
    • An easy recipe, made in 30 minutes.
    A hand lifting potato chip from yellow shallow bowl with onion dip

    Ingredients

    • Onions: use yellow onions or red ones. Or even a sweeter type such as Vidalia. They all have different strengths and acid levels to start with, so they all deliver different results. They all work, but you want to find your favorite.
    • Sour cream: full fat makes the richest dip, but you can use a low fat version.
    • Cream cheese: regular, full fat is the best choice, the one used for cheesecakes.
    • Mayonnaise: use your favorite brand.
    • Chives: they add flavor and color.
    • Water: regular tap water is used to cover the onions. It will slowly evaporate. 
    • Wine: I use white wine but you can use red and have a reddish dip. The flavor will be much more intense. Can you not use it? Absolutely! Use only water. 
    • Salt and pepper: I add them at the beginning so they impregnate the onions. Don't over salt it from the start. Remember the liquid evaporates making the flavors stronger, including the saltiness.
    • Cayenne: a little kick and spiciness to cut the richness from the rest of the ingredients. The amount in the recipe is for medium heat, but you can add more if you're used to it.
    • Milk or cream: just a few tablespoons to make the dip more fluid. Use any type you want.
    9 image collage of how to caramelize onions in saucepan

    Steps for caramelizing onions

    I use the same technique taught to me years ago by a French culinary master. It works for any type of onion and was originally part of a recipe for Boeuf Bourguinon where pearl onions were involved. We caramelized them first before adding to the stew. 

    What happens is that the onions cook for a while and they release their natural sugars. That concentrates the flavor and eliminates its pungency and strong flavor. 

    As you can see in the image above, the onions brown as they caramelize. 

    You can vary from light amber to a deep one, sort of like caramel, and that will depend on how long you cook the onions and with how much liquid. 

    • Cut the onions - I like to cut them in fourths and then slice them (image 1). But you can chop them or any other way you like, thinner or thicker. They will show more or less in this french onion dip. 
    • Melt butter and oil, add the onions and season them (images 2-3). You're not going to sautee them, just coat them in the fat before adding the liquid. 
    • Add water and white wine and let it simmer slowly (images 4-5). 
    • Let the liquid evaporate and start stirring (images 6-7). The onions will start browning because they don't have any more liquid (image 8), but the flavor will be sweeter and deeper.
    • For this dip, I like the onion mixture to be very soft and brown (image 9). 

    Take into account that the longer you cook them the more they will soften (and eventually disintegrate) and you will have more of an onion puree. 

    Vintage Kitchen Tip
    Three image collage adding ingredients of bowl with onion dip

    Top tips

    • Spiciness: I love cayenne, but have made it with smoked paprika and Merken (amazing smoked paprika from Chile). Sriracha should also work, a few drops.
    • Milk/cream: the dip should be fluid enough for the potato chips to comfortably scoop it up, so add some extra teaspoons of liquid if needed.
    • Chives: they add color, crunch, and a dose of fresh onion flavor. You can also use chopped green onions, white and light green parts.
    • Blender: I simply stir the ingredients together, but you can also blend them if you like a very creamy appetizer dip. The flavor will also be amazing. 
    • Lower fat variation: use some Greek yogurt instead of the cream cheese. The dip will not be as rich tasting and thinner in consistency, so omit the milk.
    Potato chips and beer surrounding yellow ramekin with onion dip

    Make-ahead:

    You can make a large batch and refrigerate it, covered. It will last several days. I don't like to freeze them because they change in texture. But I know some who do.

    You can prepare the dip a day before you plan to serve it. Add the garnishes at the last minute. 

    Close up of caramelized onion dip in yellow bowl

    How to serve this dip

    Plain potato chips, that's my first choice, always! They go so well with it (this is definitely a chip dip) and are easy to purchase, you may have one at home already. 

    Hey, you might have all the ingredients to make the dip right now!

    You can also use breadsticks, toasted pita triangles, corn chips, or any other similar snack you like. 

    • Make an onion dip platter with the dip in center stage surrounded with potato chips, bread, etc. Maybe some olives too in another bowl. Beer is always a good pairing. 
    Caramelized Onion Dip in yellow ramekin surrounded by potato chips and beer

    Related recipes you might like:

    • Easy Sun-Dried Tomato Dip
    • Roasted Carrot Dip (easy and healthy)
    • Little Smokies Recipe
    • Eggplant Hummus

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Yellow shallow dish with caramelized onion dip, potato chips around

    Easy Caramelized Onion Dip

    Print Recipe
    Save Recipe Recipe Saved

    Also known as French onion dip, this is the ultimate game day and barbecue snack. Easy to make and flavorful!

    • Total Time: 30 minutes
    • Yield: 2 cups

    Ingredients

    Units
    • 1 large red or white onion
    • 1 tablespoon butter
    • 2 tablespoons oil (vegetable or olive)
    • Splash or white wine (see Notes below)
    • ½ teaspoon kosher salt
    • Freshly ground pepper
    • 4 oz cream cheese, room temperature
    • ¼ cup sour cream, at room temperature
    • ¼ cup mayonnaise
    • 1 tablespoon milk or cream
    • ⅛ teaspoon cayenne pepper (optional, you might not want it spicy)
    • 2 tablespoons chopped chives

    Instructions

    1. Peel onion, cut it in half and then slice thinly (see Notes below).
    2. Melt butter and oil in skillet, add onion and season with salt and pepper.
    3. Add enough tap water to just cover the onions.
    4. Cook over slow/medium heat, stirring occasionally, for about 10-15 minutes, until the liquid evaporates.
    5. Start stirring the onion constantly for a few minutes, until brown and caramelized.
    6. Allow them to cool down to room temperature.
    7. In a bowl mix cream cheese, sour cream, mayonnaise, and cooled onions, saving a tablespoon for garnish.
    8. Add cayenne, 1 tablespoon milk or cream, and mix well. Make sure the consistency is the right one so the potato chips don't break when scooping it. Add a teaspoon or more liquid if necessary.
    9. Check for seasonings and adjust as necessary.
    10. Mix in chives, saving a teaspoon for garnish.
    11. Serve at room temperature topped with some caramelized onions and chives.
    12. Eat with potato chips.
    13. Keep leftovers refrigerated.

    Notes

    White wine: I caramelize the onions with wine, it adds a great depth of flavor and much-needed acid, in my opinion. And it evaporates while the onions cook. You can avoid it if you don't want alcohol. Simply use all water.

    How to cut the onions: you can slice or chop them, thick or thin. Take into account that it will affect how soft they become, as smaller or thinner slices will soften more while cooking in the liquid.

    Spiciness: I love cayenne, but have made it with smoked paprika and Merken (amazing smoked paprika from Chile). Sriracha should work, a few drops.

    Milk/cream: the dip should be fluid enough for the potato chips to comfortably scoop it up, so add some extra teaspoons of liquid if needed.

    Chives: they add color, crunch, and a dose of fresh onion flavor. You can also use chopped green onions, white and light green parts.

    Make-ahead: make a large batch and refrigerate it, covered or in an airtight container. It will last several days.

    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Appetizers - Dips
    • Method: Cooking
    • Cuisine: International

    Nutrition

    • Serving Size: ⅛
    • Calories: 164
    • Sugar: 1.5 g
    • Sodium: 172.2 mg
    • Fat: 16.1 g
    • Carbohydrates: 3.3 g
    • Protein: 1.7 g
    • Cholesterol: 23.7 mg

    Keywords: onion dip

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    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Appetizers & Dips

    • Easy Roasted Olives
    • Mushroom Quiche
    • Ham and Cheese Quiche
    • Tomato Galette (savory recipe)

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Cocoa and Lavender says

      June 23, 2012 at 1:47 pm

      Happy (belated) birthday, Paula! Winter birthdays are so hard sometimes... I love the introspection with which you wrote this post. You have had quite a decade - and many wishes for the next 10 years to be stellar and wonder-filled!

      This dip really takes me back to childhood, although I am sure much better than the packaged dip of my youth! Can't wait to try it! ~ David

      Reply
    2. Kat says

      June 23, 2012 at 1:14 pm

      Looks like a perfect snack. I always love a good dip. Agree completely on what you said on enjoying life!!

      Reply
    3. Kate from Scratch says

      June 21, 2012 at 9:09 pm

      Looks fantastic! I'd love this one, for sure. Yum!

      Reply
    4. Inside a British Mum's Kitchen says

      June 21, 2012 at 2:32 pm

      this dip looks so delicious - a real depth of flavor - love your blog - so happy to follow 🙂
      Mary x

      Reply
    5. yummychunklet says

      June 21, 2012 at 1:29 pm

      This looks extremely delicious! Yum!

      Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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