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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 stovetop 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 dip is that you won’t have any leftovers the next day. My suggestion is to leave yourself a small container of it hidden in the depths of your refrigerator. Somewhere only you will be able to find it. Trust me; you’ll thank me later!
How to Make French Onion Dip?
- Begin making the dip by melting butter over medium heat in a large skillet.
- Next, add the onions, salt, pepper, and cayenne.
- Then, stirring occasionally, cook the onions until they are translucent. Reduce the heat to medium-low and continue cooking until the onions are golden.
- Next, add half the water to the skillet and cook. Be sure to scrape up any browned bits until the water evaporates.
- Then, add the remaining water and cook until the onions caramelize, and the water evaporates again. Now remove the skillet from heat and stir in the vinegar.
- Then, let the onions cool to room temperature in another bowl.
- Next, add sour cream to the onions and stir together. Season with salt and pepper before you refrigerate it for at least 30 minutes.
- Finally, top with sliced chives and serve the homemade French onion dip!
Make sure you check out the recipe video in the recipe card below!
How long does Onion Dip stay good for?
French Onion Dip will stay fresh in an airtight container in your fridge for up to 1 week.
What do you eat with onion dip?
There are lots of yummy things to go along with this delicious French onion dip. Think carrots, celery, or broccoli. Veggies are such a great option to dip into this dip!
You could also go salty and do ridged potato chips, pretzels, pretzel chips, or pita chips. Oooh, you could even do a toasted or untoasted baguette.
I think any of these would be fantastic choices to serve alongside the French onion dip. Let me know what you end up serving with it!
Why is it called a French Onion Dip?
According to Wikipedia, French onion dip was first known as Lipton California Dip after the Lipton company began promoting the dip on a television show. The name changed over time as the popularity of the recipe rose to simply California dip and then to French Onion Dip. French Onion dip has won out over time.
Where did the French onion dip originate?
French onion dip was first created in Los Angeles in 1954 by an unknown French cook.
Cook’s Note – Homemade French Onion Dip:
- You can make this dip 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 the dip with toasted or untoasted baguette, crinkle-cut potato chips, and fresh veggies!
More party dip recipes:
- Philly Cheesesteak Dip
- Mexican Spinach Dip
- Aloha Salsa
- Best-Ever Guacamole Recipe!
- Yogurt Curry Dip
- 7 Layer Greek Dip
- Baked Pimento Cheese Dip – Southwest Style
- Ranch Chicken Cheese Dip
French Onion Dip - Homemade and oh so tasty!
- 5 Tablespoons butter
- 4 cups yellow onion chopped fine
- salt and pepper
- ¼ teaspoon cayenne pepper
- ⅓ cup water
- 1 ½ Tablespoons balsamic vinegar
- 2 ½ cups sour cream
- chopped chives for garnish (optional)
- In a large, 12-inch skillet over medium heat melt butter. Add onions, 3/4 teaspoon salt, 3/4 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!
This post first appeared on Food Folks and Fun on January 25, 2016. I have since updated some of the pictures and added a recipe video.