French Onion Dip made from scratch will knock your socks off. It’s worth making because you will never, ever get this flavour in store bought dip! Not from the most expensive gourmet store in town, and certainly not in those tubs at the grocery store. It’s seriously incredible!
Homemade French Onion Dip
Confession time: I’ve made shortcut French Onion Dip using a packet of French Onion Soup mix many, many times…. and in fact, here’s the recipe!
BUT a REAL Homemade French Onion Dip, made from scratch by making your own caramelised onion trumps the shortcut soup mix version 10 times over.
Thank you Ina Garten!
I will never give up the packet soup mix French Onion Dip. It’s an 80’s thing, it’s an Aussie thing, and it’s a nostalgic thing.
But if you want a French Onion Dip that’s elevated to incredible status, make this Homemade French Onion Dip from scratch!
The BEST chips to serve with French Onion Dip are plain crinkle cut potato chips. It’s the classic way it’s served in the US – try it once and you’ll be converted for life!
French Onion Dip gets its name from French Onion Soup, with the flavour base of both being caramelised onion.
What French Onion Dip is made of
Here’s what you need for this recipe. Just a note on a few of the items:
The dip base is cream cheese (tang + richness), mayonnaise (flavour + fat) and sour cream (tang + reduces richness a bit);
Less butter – as much as I love Ina Garten, I often find myself cutting down the fat she uses in her recipes quite substantially. This is one such example. The original recipe called for 4 tablespoons of butter AND 1/4 cup of oil. I swear, this does NOT need that much – way too rich! I made it with 3 tablespoons of butter, no oil, which is plenty; and
Hint of spice – adds a touch of extra flavour and warmth to the dip!
How to make it
And here’s how to make it. The key flavour base is the caramelised onions. It will take a good 20 to 25 minutes and it can’t be hurried otherwise the onions just burn instead of turning golden and sweet!
What homemade French Onion Dip tastes like
It’s a creamy dip, a gorgeous soft creamy texture rather than the rock-hard dips you get from the grocery store where your chips break every time you try to scoop some up.
The caramelised onion infuses it with beautiful flavour that’s savoury with natural sweetness – there’s no sugar in this recipe, it’s all from the natural caramelisation of the onion!
It’s great on the day it’s made, but it’s even better the next day once the flavours have had time to meld together even more!
How long can you keep homemade French Onion Dip?
I’ve kept it for 4 to 5 days and it was 100% perfect, no flavour loss at all.
How to serve French Onion Dip
Hands down, the BEST thing to dip in Onion Dip is plain crinkle cut potato crisps. This is an American thing that hasn’t yet made it across the waters.
And it might sound strange to some people, dunking potato crisps in dip.
But trust me. For French Onion Dip, plain potato crisps are the BEST. Better than corn chips, better than crackers, better than bread. It beats ’em all! – Nagi x
Watch how to make it
Note: typo in video! Says “paprika” instead of “cayenne pepper”. Though actually, you could totally use paprika instead!
More dip recipes
This Snack Monster has shared plenty of dip recipes!!!
Guacamole (done right!) or Avocado Hummus Dip
Retro Soup Mix 2 Minute French Onion Dip
Hot Corn Dip – you’ll love the flavour in this creamy, bubbly dip!
Smoked Salmon Dip (flavour you can’t buy in tubs!)
See all Dip Recipes
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Homemade French Onion Dip
Ingredients
- 3 tbsp butter
- 2 1/2 cups diced onions (2 to 3 onions) (brown, yellow or white)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 4 oz / 120 g cream cheese (cold), cut into cubes
- 1/4 cup whole egg mayonnaise
- 1/2 cup sour cream (full fat is best, but you can use low fat or even yoghurt)
Instructions
- Melt the butter in a fry pan over medium heat.
- Add the onions, salt, pepper, onion powder and cayenne pepper. Cook for 5 minutes, stirring. Then reduce the heat to medium low and cook for 20 to 25 minutes, stirring occasionally. The onions should be sweet and golden. Remove from stove and allow to cool.
- Place the cream cheese, sour cream and mayo in a bowl, mix until smooth (use microwave in 10 sec bursts if needed to assist)
- Add the caramelised onions. Mix until just combined. Refrigerate at least 2 hours to allow flavours to develope, overnight is better!
- Serve at room temperature, garnished with chopped chives if desired. Best served with crinkle cut plain potato chips!
Recipe Notes:
a) Original recipe called for 4 tbsp butter + 1/4 cup oil. I reduced it to just 3 tbsp of butter. This is very rich as it is – you don’t need any more!
b) Original recipe also called for 1/2 cup of mayonnaise. I found this too rich so I reduced it to 1/4 cup.
c) Original recipe said to beat the cream cheese (at room temperature) with the mayonnaise and sour cream using a stand mixer. I tried this once and it is a bit fluffy at first but then it becomes denser after refrigerating it. So I make this by softening the cream cheese or even heating the cream cheese very gently in the microwave if necessary then simply stirring it with the other ingredients. Works perfectly, it’s creamy and lump free (other than the onions of course!)
d) I added onion powder as an optional extra because I like the extra kick of onion flavour.
e) Original recipe called for 1 tsp of salt. I find this slightly too salty so I reduced it to 3/4 tsp. 3. Nutrition per serving assuming 8 servings.
Nutrition Information:
Originally published July 2015. Updated with new photos, brand new video, process step photos and of course the most important thing – new Life of Dozer section added!
Life of Dozer
No onion dip for Dozer – onion is bad for dogs! How about some carrot instead?? 😂 (He looks so keen, he hasn’t gotten a sniff of what it is yet!!)
And from the first time I published this recipe:
Dozer assuming his usual position while I shot the dip. Patiently waiting for a big dollop to land on the ground. Didn’t happen. Never will – onion is bad for dogs!!
I had to smile when I opened my email this morning..
For over 40 years I’ve always made certain I had a package of Lipton’s onion soup mix on hand for holiday dips but, I always made my FO soup from scratch.. I love caramelized onions..well duh..
Now the dip will be from scratch too… Never too old to learn that there is a better way to put something together… :O)
Makes ME feel better!!! There is no shame in the packet mix, I still do it when I’m short on time!! N x
Bless you for posting this recipe!! I was JUST (I swear you read my mind sometimes) talking about putting together plans for football food. This year my son is actually requesting Sundays off through football season (he is bartender and has been there for 5 years ALWAYS working football Sundays) so we will be hosting a LOT of football Sundays with tons of food……and my adorable G-baby firmly in my lap!! I plan on her first word being Nana and then GO HAWKS!!
YES! Brainwash the child!!! 🙂 Lucky you, hosting Football Sundays! I love the cooking party, not the watching part 🙂 Oh, and the EATING part of course!!!!
I watch Ina whenever – well I watch TV! A funny… when I FIRST saw one of her shows, a million years ago, I thought the name of the show was-” In a garten”…. SERIOUSLY! I BET I am not the only one! Her recipes always seem attainable and rich. I am excited to make this without that lovely onion package also!! Nagi, you post recipes with ingredients that I have or are easy to get- THANK YOU! Leaving P town for the Coast this weekend!! WOOT WOOT! Have a good week end Nagi!
Ha ha! I didn’t think that BUT I seriously thought her NAME was “Barefoot Contessa”. Duh!!! Oooh, have a wonderful break!
I love Ina Garten, before the fire I had all her cookbooks.
I agree with you her fat quantities are often quite high and so is her salt. And I am a confirmed fat and salt lover!
But I still love her recipes….oh and her kitchen! I would do anything to have a kitchen like hers!
This dip looks so yummy! I actually made caramelised onions the other day for a french onion soup. Wish I had saved a few for this. Think I will have to make another batch 🙂
Have a great weekend x
Hey Claire, it’s funny you mention the fire because I was just on your site reading about it. I’m so terribly sorry you had to go through that. Your strength is inspirational, to bounce back from such a tragedy. I am so glad to hear that no one was hurt though. 🙂 And also – your top 3 foods are in my top 10 🙂
Thank you. It was a tough time, but we are just thankful that we didn’t lose anything that mattered. Stuff no matter how sentimental is just stuff.
Luckily we had insurance, although not enough as it turns out!!! I am making it my mission to sure everyone looks at their contents insurance carefully. It is crazy how much you don’t think about when you work out what your contents are worth! Like my cookbooks, I never even thought about those but I had well over 100, and at $20-40 each that soon adds up! I didn’t even think about them, and so many other things, when I worked out a contents amount!
But the generosity and support we got from people was life changing. I wrote a beautiful letter to the local paper thanking everyone and just trying to reinforce peoples faith and belief in the kindness of strangers and the amazingness of the human spirit. Sadly they chose not to publish it, but I will always be grateful, thankful and humbled by how amazing people were.
So glad you like my favourite foods, Italian and French food is where my cooking love started and the ingredients remain my favourites forever.
x