French Onion Dip (From Scratch)

Name: French Onion Dip (From Scratch)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: About 2 cups (8–10 servings)
Cuisine: American
Ingredients: 1 Tbsp butter; 1 Tbsp olive oil; 2 cups finely chopped yellow onions (about 2 medium); 1/2 tsp kosher salt, plus more to taste; Pinch sugar (optional); 1 cup sour cream; 1/2 cup mayonnaise; 1/2 tsp onion powder; 1/4 tsp garlic powder; 1 tsp lemon juice (or 1/2 tsp apple cider vinegar); 1 Tbsp minced chives, plus more for topping; Freshly ground black pepper; Optional: 1/2 tsp Worcestershire sauce

Skip the packet—this crowd-favorite party dip gets its deep, savory flavor from real caramelized onions, a creamy tangy base, and a handful of chives. Perfect with ridged chips, veggies, or slathered on burgers.

From-scratch French onion dip with chips

Active: ~30 min Chill: 1 hour Makes: ~2 cups (8–10 servings) Category: Dip / Appetizer

Ingredients

1 Tbsp butter
1 Tbsp olive oil
2 cups finely chopped yellow onions (about 2 medium)
½ tsp kosher salt, plus more to taste
Pinch sugar (helps caramelize; optional)
1 cup sour cream
½ cup mayonnaise
½ tsp onion powder
¼ tsp garlic powder
1 tsp lemon juice (or ½ tsp apple cider vinegar)
1 Tbsp minced fresh chives (plus extra for topping)
Freshly ground black pepper
Optional: ½ tsp Worcestershire sauce for extra umami

Onion style: Finely chop for a smoother dip or mince very small if you want the sweetness without noticeable pieces. Red or sweet onions also work but yellow onions give the most classic deli flavor.

Step-by-Step

Caramelize onions. Heat butter and oil in a wide skillet over medium. Add onions, ½ tsp salt, and a pinch of sugar. Cook, stirring occasionally, until deep golden with jammy edges, 15–20 minutes. If the pan looks dry, add a splash of water and scrape up browned bits.
Cool. Transfer onions to a plate and let cool to warm room temperature (about 10 minutes).
Mix the base. In a bowl, combine sour cream, mayonnaise, onion powder, garlic powder, lemon juice, chives, and Worcestershire if using. Fold in the cooled onions. Season with pepper and more salt to taste.
Chill & serve. Cover and refrigerate at least 1 hour (overnight is even better) to meld flavors. Top with extra chives and a spoonful of the onions. Serve with ridged chips and crunchy veggies.

Too thick? Stir in 1–2 Tbsp milk or buttermilk. Too mild? Add an extra pinch of onion powder or a squeeze of lemon. Too sweet? Balance with a pinch more salt and a splash of vinegar.

Variations & Make-Ahead

Lighter dip: Use all Greek yogurt (or ½ yogurt + ½ sour cream). Add ½ tsp Dijon for tang.
Bacon & onion: Cook 3 slices bacon until crisp; crumble and fold in with the onions.
Herby: Add 1–2 Tbsp finely chopped parsley or dill.
Vegan: Plant-based mayo + thick coconut or almond yogurt, and dairy-free butter for the onions.
Make-ahead: Caramelize onions up to 4 days ahead and refrigerate. Finished dip keeps 3–4 days chilled. Not recommended for freezing.

YieldAbout 2 cups (8–10 servings)

Active Time~30 minutes

Chill Time1 hour for best flavor

Pair WithRidged potato chips, crudités, pretzels, burger topping, baked potatoes

AllergensDairy; use dairy-free alternatives for a vegan version