Homemade French Onion Dip with Caramelized Onions

Why you’ll love it

• Real onion flavor: sweet caramelized onions instead of a seasoning packet.
• Thick and creamy: cream cheese makes it sturdy enough for any chip.
• Make-ahead friendly: the flavor gets even better after a night in the refrigerator.

Quick facts

Ingredients

For the caramelized onions

• 2 tbsp (28 g) unsalted butter
• 1 tbsp olive oil
• 2 large yellow onions (about 1 1/2 lb / 680 g), halved and thinly sliced
• 1/2 tsp kosher salt
• 2 to 3 tbsp water, as needed
• 1/2 tsp fresh thyme leaves (optional)

For the creamy base

• 4 oz (115 g) cream cheese, softened
• 1 cup (240 g) full-fat sour cream
• 1/4 cup (60 g) mayonnaise
• 1 tsp Worcestershire sauce
• 1 tsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• Kosher salt, to taste
• 1 tbsp chopped fresh chives, for garnish

For serving

• Thick-cut potato chips, crackers, carrot sticks, celery sticks and sliced bell peppers

Step-by-step method

1. Start the onions. In a large, heavy skillet, melt the butter with the olive oil over medium heat. Add the sliced onions and salt and stir to coat. Cook 5 minutes, stirring, until the onions start to soften.

2. Caramelize slowly. Lower the heat to medium-low and cook 35 to 40 minutes, stirring every few minutes, until the onions are soft, jammy and a deep amber color. When brown bits stick to the pan, add 1 tbsp water and scrape them up; repeat as needed. Stir in the thyme during the last minute.

3. Chop and cool. Transfer the onions to a cutting board and chop them into small pieces so the dip is easy to scoop. Spread them on a plate and let them cool completely, about 20 minutes.

4. Make the base. In a medium bowl, beat the softened cream cheese with a spatula or hand mixer until smooth. Add the sour cream, mayonnaise, Worcestershire sauce, lemon juice, garlic powder and pepper and mix until creamy and lump-free.

5. Fold in the onions. Stir the cooled onions into the creamy base. Taste and add salt if needed.

6. Chill and serve. Cover and refrigerate at least 1 hour so the flavors blend and the dip thickens. Stir, spoon into a serving bowl, sprinkle with chives and serve with chips and vegetables.

How to know it is done

The onions are ready when they have shrunk to about a quarter of their volume and are soft, sticky and evenly deep golden brown, with no crisp or burnt edges. The finished dip should be thick enough to cling to a chip, and after chilling it should taste sweet, savory and well blended, not sharp or raw.

Tips for the best result

• Do not rush the onions with high heat; they burn on the outside before they turn sweet.
• A heavy skillet or braiser spreads the heat evenly and helps the onions brown without scorching.
• Let the onions cool before mixing, or the warm onions will thin the sour cream.
• Taste again after chilling; cold dulls flavors, so you may want a pinch more salt.

Variations and substitutions

• Lighter: use plain Greek yogurt instead of the sour cream and skip the mayonnaise.
• Bacon onion dip: fold in 4 slices of crisp, crumbled bacon.
• Hot and cheesy: stir in 1 cup (100 g) shredded Gruyère, spread in a small baking dish and bake at 375°F (190°C) for 15 to 20 minutes, until bubbling.
• Shallot version: use 1 lb (450 g) shallots instead of the onions for a more delicate flavor.
• Little kick: add a pinch of cayenne or a few dashes of hot sauce.

Make ahead

Caramelize the onions up to 3 days ahead and keep them covered in the refrigerator. The finished dip keeps well for up to 2 days before serving and actually tastes better the next day; stir well and add the chives right before serving.

Storage and reheating

Keep the dip in an airtight container in the refrigerator up to 4 days. Do not leave it at room temperature for more than 2 hours. It is served cold, so it does not need reheating (if you made the hot cheesy version, rewarm it in a 350°F / 175°C oven for about 10 minutes). The dip does not freeze well because the dairy separates.