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French Onion Dip · Caramelized Onion

Caramelized French Onion Dip

Onions cooked low and slow until jammy and deep brown, then folded into sour cream with a little mayonnaise, Worcestershire and chives. The from-scratch version of the party classic, made for potato chips.

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Prep
10 min
Cook
40 min
Total
1 hr 50 min
Serves
8 · about 2 cups
Level
Easy

Ingredients

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 large yellow onions, halved and thinly sliced
  • ¾ tsp kosher salt, divided
  • 1 tbsp water, as needed
  • 1 ½ cups sour cream
  • ¼ cup mayonnaise
  • 1 tsp Worcestershire sauce
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • 2 tbsp fresh chives, finely chopped

To serve

  • potato chips, for serving

Steps

  1. Melt the butter with the oil in a large skillet over medium heat. Add the onions and 1/4 teaspoon of the salt and stir to coat.
  2. Cook, stirring every few minutes, until the onions are soft, sticky and deep golden brown. Lower the heat if they brown too fast, and add a splash of water to loosen any dark bits stuck to the pan.
  3. Spread the onions on a plate and let them cool completely, then chop them finely.
  4. Stir the sour cream, mayonnaise, Worcestershire, garlic powder, pepper and remaining salt together in a bowl.
  5. Fold in the onions and most of the chives, then cover and refrigerate so the flavors blend.
  6. Stir, taste for salt and sprinkle with the rest of the chives before serving with chips.

Tip: Don't rush the onions on high heat; slow cooking turns their sugars sweet and savory instead of burnt.

Tip: It tastes even better the next day.

Storage: Refrigerate up to 4 days. Don't leave it out at room temperature more than 2 hours.

Make ahead: Make the dip up to 2 days ahead and keep it covered in the fridge.

Estimated nutrition per serving: 190 calories · protein 2 g · carbohydrates 6 g · fiber <1 g · sugars 3 g · fat 18 g (saturated 7 g) · sodium 250 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.