This homemade French Onion Dip recipe will make you ditch the packet for good! It’s so creamy and tasty that people will be begging you for the recipe!
It’s decided; the smell of onions caramelizing on the stove top is my absolute, all-time favorite smell to be wafting through the house! To me it smells so comforting. Many of my favorite recipes have caramelized onions in them, but this onion dip recipe is all about the onions and only the onions.
This homemade onion dip is simply heavenly! So heavenly that you need to drop everything you’re doing and make it right now. Seriously, right now!
This onion dip will make you the MVP at your Super Bowl party. You may even see someone lick the bowl clean (stranger things have happened at Super Bowl parties, am I right?!).
The sad thing about this French Onion Dip is that you won’t have any leftovers the next day. My suggestion is to leave yourself a small container of this onion dip hidden in the depths of your refrigerator. Somewhere only you will be able to find it. Trust me, you’ll thank me later!
Cook’s Note – French Onion Dip
- This French Onion Dip can be made up to 24 hours in advance. Just give it a quick stir before serving.
- Low and slow is the key to perfectly caramelized onions. Resist the temptation to increase the heat to speed things up!
- I like serving this French Onion Dip with toasted baguette, crinkle potato chips, and veggies!
My Favorite Chip & Dip Sets:
- 5 Tablespoons butter
- 4 cups yellow onion, chopped fine
- salt and pepper
- ¼ teaspoon cayenne pepper
- ⅓ cup water
- 1½ Tablespoons balsamic vinegar
- 2½ cups sour cream
- chopped chives, for garnish (optional)
- In a large, 12-inch skillet over medium heat melt butter. Add onions, ¾ teaspoon salt, ¾ teaspoon pepper, and cayenne. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Reduce heat to medium-low and continue cooking until onions are golden, about 10 minutes.
- Add half the water to skillet and cook, scraping up any browned bits, until water is evaporated, about 5 minutes. Add remaining water and cook until onions are caramelized and water is evaporated, about 5 minutes longer. Remove from heat and stir in vinegar. Scrape onions to medium bowl and let cool to room temperature, about 20 minutes.
- Add sour cream to onions and stir to combine. Season with salt and pepper to taste. Refrigerate for at least 30 minutes. Top with sliced chives and serve!
Check out other Super Bowl Recipes:
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