Description
This classic French Onion Dip recipe features deeply caramelized onions blended into a creamy mixture of sour cream and mayonnaise, enhanced with a touch of Worcestershire sauce, lemon juice, and aromatic spices. Perfect as a savory appetizer or party dip, it pairs beautifully with chips, crackers, or fresh veggies for a flavorful and satisfying snack.
Ingredients
Scale
Caramelized Onions
- 2 large yellow onions, finely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
Dip Base
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
Garnish
- Chopped chives
Instructions
- Caramelize the Onions: In a large skillet, heat the butter and olive oil over medium-low heat. Add the finely chopped onions, salt, sugar, and black pepper. Cook the mixture, stirring occasionally, for 25-30 minutes until the onions become deeply caramelized and golden brown. Once done, remove from heat and allow the onions to cool completely.
- Prepare the Dip Base: In a mixing bowl, combine the sour cream, mayonnaise, Worcestershire sauce, lemon juice, garlic powder, and smoked paprika if using. Stir these ingredients together until the mixture is smooth and well blended.
- Combine Onions and Dip: Fold the cooled caramelized onions into the sour cream mixture. Mix thoroughly to incorporate the onions evenly throughout the dip. Cover the bowl and refrigerate the dip for at least 1 hour to let the flavors meld together.
- Serve and Garnish: Before serving, sprinkle chopped chives over the top of the dip for a fresh, vibrant garnish. Serve chilled with chips, crackers, or fresh vegetable sticks as a tasty appetizer or snack.
Notes
- Make sure to cook the onions slowly over medium-low heat to develop proper caramelization without burning them.
- Refrigerating the dip for at least an hour improves the flavor significantly.
- Smoked paprika is optional but adds a nice smoky depth to the dip.
- This dip can be made a day ahead and kept covered in the refrigerator.
- For a lighter version, substitute Greek yogurt for sour cream and mayonnaise.
