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Creamy french onion dip in a white bowl, showing a deep golden hue from the sherry deglazing process.

Classic Homemade French Onion Dip

Rebecca Blumer
A silky, savory upgrade to the classic game-day dip, featuring deeply caramelized yellow onions, umami-rich Parmesan, and a velvety dairy base that improves after a long chill.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling and Chilling 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Appetizer, Dip
Cuisine American
Servings 8 servings
Calories 145 kcal

Equipment

  • 12-inch stainless-steel skillet
  • Wooden Spoon
  • Medium mixing bowl
  • Whisk

Ingredients
 

  • 2 teaspoons sugar
  • 680 g large yellow onions finely diced
  • 15 g unsalted butter
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 120 ml water
  • 3/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 15 g finely grated Parmesan cheese
  • 1 tablespoon finely sliced chives

Instructions
 

Start the browning foundation

  • Place a 12-inch stainless-steel skillet over medium-high heat and sprinkle in the sugar. Allow it to melt completely and turn a light golden brown, which should take about 3 minutes.
  • Immediately add the finely diced onions, stirring with a wooden spoon to ensure they are coated in the melted sugar. Add the butter, salt, and black pepper, stirring until the mixture is uniform.
  • Cook for 6 to 8 minutes, shaking the pan occasionally. The onions will release their moisture and a browned layer, or fond, will begin to form on the bottom of the pan.

Deglaze, build fond, repeat

  • Pour 2 tablespoons of water into the skillet. Use the wooden spoon to firmly scrape the bottom of the pan to lift the flavorful fond into the onions.
  • Continue cooking for about 2 minutes until the coating builds up again, then deglaze with more water. Repeat this process three more times until all the water is used and the onions reach a deep, jammy brown color.

Cool, then whisk the creamy base

  • Transfer the caramelized onions to a mixing bowl and let them rest at room temperature for 10 minutes. It is vital they are not hot when mixed with the dairy to prevent the emulsion from breaking.
  • Add the sour cream, mayonnaise, lemon juice, Parmesan, and Worcestershire sauce to the bowl. Whisk everything together until the dip is thick, glossy, and the onions are evenly distributed.

Smooth it if you want, then chill for depth

  • For an extra velvety texture, you may process the dip in a blender for 1 minute. Otherwise, keep it as is for a classic textured finish.
  • Transfer the dip to an airtight container and refrigerate for at least 1 hour. This resting period allows the flavors to meld and the texture to set perfectly.
  • Serve in a chilled bowl topped with fresh chives, accompanied by sturdy potato chips or fresh vegetables.

Notes

Storage Tip: Keep the dip in an airtight container in the refrigerator for up to 5 days. Do not freeze, as the dairy emulsion will break upon thawing.
Emulsion Safety: Ensure onions are fully cooled before adding to the sour cream and mayonnaise. Adding hot onions can cause the dip to become oily and separated.
Texture Note: If the onions feel too stringy after caramelizing, give them a quick rough chop before stirring them into the creamy base for a more luxurious mouthfeel.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 145kcalCarbohydrates: 8gProtein: 2gFat: 12gSaturated Fat: 5gCholesterol: 25mgSodium: 310mgPotassium: 110mgFiber: 1gSugar: 4gVitamin A: 2IUVitamin C: 4mgCalcium: 45mgIron: 0.3mg
Keyword caramelized onion dip, french onion dip, game day snacks, Party Dip
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