Yellow shallow bowl with Onion Dip surrounded by potato chips

Caramelized Onion Dip

  • Author: Paula Montenegro
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 cups 1x
  • Category: Appetizers - Dips
  • Method: Cooking
  • Cuisine: International


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



  • 1 large red onion
  • 1 Tbs butter
  • 2 Tbs oil (vegetable or olive)
  • Splash or white wine (see Notes below)
  • ½ teaspoon kosher salt
  • Freshly ground pepper
  • 4 oz (115g) cream cheese, room tº
  • ¼ cup (80g) sour cream, at room t°
  • ¼ cup mayonnaise
  • 1 tablespoon milk or cream
  • 1/8 teaspoon cayenne pepper (optional, you might not want it spicy)
  • 2 tablespoons chopped chives


  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 to cool.
  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 tº topped with some caramelized onions and chives.
  12. Eat with potato chips.
  13. Keep leftovers refrigerated.


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 chopp them, thick or thin. Take into account that it will affect how soft they become, as smaller or thinner slices will softe 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: You can make a large batch and refrigerate it, covered. It will last several days.

Keywords: onion dip, caramelized onion dip, french onion dip