French Onion Dip

Name: French Onion Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup yellow onion ((1 small), thinly sliced into ½-inch pieces); 2 tablespoons butter; ½ teaspoon salt; 1 teaspoon black pepper; ½ teaspoon garlic powder; ¼ teaspoon sugar; 1½ cups sour cream; ¼ cup mayo; 1 teaspoon dried parsley; ½ teaspoon onion powder

Rich and savory, this homemade recipe combines sour cream, caramelized onions, and spices for a perfect, creamy dip you'll love!

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Table of Contents

French Onion Dip Ingredients
How To Make This French Onion Dip Recipe
How To Serve
Storage
More Recipes You’ll Love
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This fresh and creamy French onion dip is a classic appetizer you’ll want to eat again and again. The savory and rich flavor is perfect with veggies and chips, and it’s sure to become a fast favorite at your next gathering.

French Onion Dip Ingredients

French Onion Dip raw ingredients that are labeled

You’ll need:

1 cup (1 small) yellow onion, thinly sliced into ½-inch pieces
2 tablespoons butter
½ teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon sugar
1½ cups sour cream
¼ cup mayo
1 teaspoon dried parsley
½ teaspoon onion powder

SUBSTITUTIONS AND ADDITIONS

SOUR CREAM: Plain Greek yogurt is a delicious substitute for sour cream in this chip dip if you prefer.

How To Make This French Onion Dip Recipe

OUR RECIPE DEVELOPER SAYS

PRO TIP: If you’re serving a crowd, this recipe can easily be doubled.

STEP ONE: In a medium saucepan on medium-low heat, melt the butter and add the yellow onions, salt, pepper, garlic powder, and sugar. Slowly saute the onions and spices for 15 minutes or until they are very soft and golden brown. Make sure to give them a stir every couple of minutes to prevent burning.

PRO TIP:

Don’t rush the caramelizing process, and make sure you stir your onions frequently so that they don’t burn.

melted butter, onions, salt, pepper, garlic powder and sugar combined in a pot

STEP TWO: In a medium bowl, whisk together the sour cream, mayo, dried parsley, and onion powder until smooth and completely combined. Set aside.

sour cream, mayo, parsley and onions whisked in a bowl

STEP THREE: Once your onions have cooked, remove them from the heat and place them on a paper towel-lined plate to cool and absorb any excess butter before adding them to your sour cream mixture.

STEP FOUR: Once your caramelized onions have cooled, you can add them to your sour cream mixture, making sure to stir them in well. Cover your French onion dip bowl with plastic wrap and refrigerate it for a minimum of 2 hours or up to overnight.

PRO TIP:

When serving, it’s best not to keep your dip at room temperature for longer than 2 hours. Pop it back in the fridge for 30 minutes if there is any left at the 2-hour mark.

add onions to the sour cream mixture in a bowl

How To Serve

The dip should be served chilled with crinkle-cut potato chips, bagel chips, or pita chips. This French onion dip can also be served with a tray of fresh veggies for a healthier option. It will be a huge hit for a game-day party along with our chili cheese fries and buffalo chicken sliders.

Looking for more delicious dips and appetizers to serve at your next party? Try the Rotel dip, buffalo chicken dip, or our crab rangoon dip.

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Storage

IN THE FRIDGE: You can make this great dip ahead of time and it can be stored in a covered dish or airtight container, in the refrigerator, for up to 5 days. If it has been sitting in the refrigerator too long, then give it a stir before serving.

IN THE FREEZER: We don’t recommend freezing this dip as it will not retain its creamy texture once thawed.

overhead shot of a chip dipped in French Onion Dip

Make your own French onion dip from scratch and skip the package of onion soup mix. You’ll love the creamy texture, and it’s perfect for dipping your favorite chips or veggies.

FREQUENTLY ASKED QUESTIONS

Can I make this creamy onion dip ahead of time?

This homemade caramelized onion dip can be made a day ahead of time. The longer it stays in the refrigerator, the more ﬂavorful the dip will become.

Can I freeze this dip?

This creamy dip would not freeze well, as the sour cream would become watery once thawed.

Can I store any leftovers of this dip?

While I doubt you will have any leftovers because it is so addictive and yummy, you can store leftovers in the fridge for up to five days.

More Recipes You’ll Love

French Onion Dip

5 from 3 votes

Rich and savory, this homemade recipe combines sour cream, caramelized onions, and spices for a perfect, creamy dip you'll love!

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings cups

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Ingredients

1 cup yellow onion (1 small), thinly sliced into ½-inch pieces
2 tablespoons butter
½ teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon sugar
1½ cups sour cream
¼ cup mayo
1 teaspoon dried parsley
½ teaspoon onion powder

Instructions

In a medium saucepan on medium-low heat, melt the butter and add the yellow onions, salt, pepper, garlic powder, and sugar. Slowly saute the onions and spices for 15 minutes or until they are very soft and golden brown. Make sure to give them a stir every couple of minutes to prevent burning.
In a medium bowl, whisk together the sour cream, mayo, dried parsley, and onion powder until smooth and completely combined. Set aside.
Once your onions have cooked, remove them from the heat and place them on a paper towel-lined plate to cool and absorb any excess butter before adding them to your sour cream mixture.
Once your caramelized onions have cooled, you can add them to your sour cream mixture, making sure to stir them in well. Cover your French onion dip bowl with plastic wrap and refrigerate it for a minimum of 2 hours or up to overnight.

Notes

If you’re serving a crowd, this recipe can easily be doubled.
Don’t rush the caramelizing process, and make sure you stir your onions frequently so that they don’t burn.
When serving, it’s best not to keep your dip at room temperature for longer than 2 hours. Pop it back in the fridge for 30 minutes if there is any left at the 2-hour mark.