Classic Caramelized French Onion Dip

Name: Classic Caramelized French Onion Dip
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: 2 large (about 1½ lb) (680 g) yellow onions, halved through the root, peeled, and thinly sliced into half-moons about ⅛ inch (3 mm) thick; 2 tablespoons (28 g) unsalted butter; 1 tablespoon (15 ml) olive oil; ½ teaspoon (3 g) kosher salt, plus more to taste for the dip; 3 tablespoons (45 ml) water, divided, for deglazing as needed; 2 teaspoons (10 ml) Worcestershire sauce; 1 cup (240 g) full-fat sour cream, at room temperature; ½ cup (115 g) mayonnaise, at room temperature; ½ teaspoon (1½ g) garlic powder; 1 teaspoon (5 ml) fresh lemon juice; 3 tablespoons (10 g) fresh chives, thinly sliced, divided (reserve 1 tablespoon for garnish); ¼ teaspoon (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

Deeply browned, jammy onions folded into a tangy sour cream and mayonnaise base with garlic powder, chives and a splash of Worcestershire. Far better than the packet version, and it improves as it chills.

Prep: 15 min
Cook: 45 min
Wait: 2 hr 30 min
Total: 3 hr 30 min
Makes: About 2½ cups (10 servings of ¼ cup)

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Ingredients

10 servings

For the caramelized onions
2 large (about 1½ lb) (680 g) yellow onions, halved through the root, peeled, and thinly sliced into half-moons about ⅛ inch (3 mm) thick
2 tablespoons (28 g) unsalted butter
1 tablespoon (15 ml) olive oil
½ teaspoon (3 g) kosher salt, plus more to taste for the dip
3 tablespoons (45 ml) water, divided, for deglazing as needed
For the dip
2 teaspoons (10 ml) Worcestershire sauce
1 cup (240 g) full-fat sour cream, at room temperature
½ cup (115 g) mayonnaise, at room temperature
½ teaspoon (1.5 g) garlic powder
1 teaspoon (5 ml) fresh lemon juice
3 tablespoons (10 g) fresh chives, thinly sliced, divided (reserve 1 tablespoon for garnish)
¼ teaspoon (0.5 g) black pepper, freshly ground

Equipment (5)

12-inch (30 cm) heavy skillet or sauté pan, stainless steel or cast iron
Sharp knife and cutting board
Wooden spoon or heat-safe spatula
Medium mixing bowl
Airtight container or lidded serving bowl

Steps

Before you start

Plan ahead: the onions take about 45 minutes to caramelize, and the dip needs at least 2 hours in the fridge to develop flavor.
Set the sour cream and mayonnaise out on the counter when you start the onions so they are not ice-cold when mixed.
Use a wide, heavy skillet so the onions brown instead of steaming.

1
Slice the onions
- Halve the onions through the root, peel, and slice into thin half-moons about ⅛ inch (3 mm) thick.
- Cut slices evenly so they brown at the same rate.
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Ready when: Slices are even and separated into half-moons.
Tip: Slicing with the grain (root to tip) helps the onions hold their shape.
2
Start the onions
- Heat the butter and olive oil in a 12-inch (30 cm) skillet over medium heat until the butter foams.
- Add all the onions and ½ teaspoon salt and stir to coat.
- Cook, stirring every 2 minutes, for about 10 minutes.
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Ready when: Onions are soft, translucent, and have released their liquid, with a few pale golden edges.
Tip: The pan will look crowded at first; the onions shrink by more than half.
3
Caramelize slowly
- Reduce heat to medium-low.
- Cook 25 to 30 minutes more, stirring every 3 to 4 minutes and scraping up the browned film on the pan bottom.
- When brown bits stick and begin to scorch, add 1 tablespoon water and scrape them up.
- Repeat as needed, using up to 3 tablespoons total.
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Ready when: Onions are deep amber-brown, jammy, and sweet-smelling, reduced to about 1 cup (about 200 g).
Tip: Don't rush with high heat; scorched onions taste bitter. If they brown unevenly, lower the heat.
4
Add Worcestershire
- Stir the Worcestershire sauce into the onions and cook 1 minute, until the liquid evaporates and the onions look glossy.
- Remove from the heat.
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Ready when: No liquid pools in the pan and the onions look glossy.
5
Cool the onions
- Spread the onions on a cutting board or plate and let cool to room temperature, about 15 minutes.
- Chop them roughly into pieces about ¼ inch (6 mm) so the dip is scoopable.
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Ready when: Onions feel no warmer than room temperature to the touch.
Tip: Warm onions will make the sour cream runny.
6
Mix the base
- In a medium bowl, stir together the sour cream, mayonnaise, garlic powder, lemon juice, pepper, and 2 tablespoons of the chives until smooth.
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Ready when: Base is smooth with no streaks of mayonnaise.
7
Fold and season
- Fold the chopped onions into the base.
- Taste and add a pinch of salt if needed; the dip should taste savory, tangy, and slightly sweet.
- It will taste stronger after chilling.
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Ready when: Onions are evenly distributed and the dip tastes balanced.
Tip: Under-season slightly; flavors concentrate as it rests.
8
Chill to blend
- Transfer to a serving bowl, cover, and refrigerate at least 2 hours, ideally 4, so the flavors meld and the dip thickens.
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Ready when: Dip is thick, cold, and scoopable.
9
Garnish and serve
- Stir the dip once, taste for salt, and top with the reserved 1 tablespoon chives.
- Serve with ridged potato chips, crackers, or raw vegetables.
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Tip: Let it sit 10 minutes out of the fridge if it is very stiff.

Good to know

Tips

Patience is the flavor: properly browned onions, not just soft ones, give the dip its depth.
Always cool the onions fully before mixing or the dip will turn thin.
Chop the onions finely for a smoother dip, or leave them coarser for more texture.
Serve with sturdy ridged chips that can handle the thick dip.

Make ahead

Make the dip up to 3 days ahead; the flavor is best after 4 to 24 hours. The caramelized onions alone keep 5 days refrigerated.

Storage & reheating

Refrigerate in an airtight container up to 5 days; stir before serving. Not recommended for freezing, as the dairy separates. Caramelized onions alone can be frozen up to 3 months; thaw in the fridge before mixing.

Substitutions

full-fat sour cream → full-fat plain Greek yogurt. Slightly tangier and thicker; add 1 tablespoon milk if too stiff.
mayonnaise → cream cheese, softened. Gives a richer, denser dip; beat until smooth.
fresh chives → thinly sliced scallion greens. Slightly sharper flavor.
Worcestershire sauce → soy sauce. Use 1 teaspoon and reduce added salt.