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Homemade French onion dip topped with caramelized onions and fresh herbs, served with carrots, celery, cucumber and ridged chips

Homemade French Onion Dip (Caramelized Onions)

A creamy French onion dip from scratch with golden caramelized onions, sour cream, mayonnaise, fresh thyme and chives. No packaged soup mix.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling 1 hour
Total Time 1 hour 40 minutes
Servings: 8 estimated appetizer servings
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons extra-virgin olive oil for cooking the onions
  • 2 medium onions diced, about 2½ to 3 cups before cooking
  • 1 tablespoon fresh thyme leaves coarsely chopped
  • 1¼ cups sour cream plain
  • ½ cup mayonnaise real mayonnaise
  • 1 tablespoon Worcestershire sauce check the label for fish or other allergens if applicable
  • kosher salt and freshly ground black pepper season to taste
  • 1 tablespoon fresh chives finely chopped, to serve
  • raw vegetables or ridged potato chips for serving, optional

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add diced onions and fresh thyme. Cook while stirring occasionally until softened and golden brown, about 20–30 minutes. If they darken too quickly, lower the heat. Let the onions cool completely.
  2. In a mixing bowl, stir together the sour cream, mayonnaise and Worcestershire sauce. Season lightly with salt and freshly ground black pepper.
  3. Add the fully cooled caramelized onions and mix until evenly distributed. Do not add the hot onions directly to the dairy base.
  4. Cover and refrigerate for at least 1 hour, or until ready to serve, so the flavors combine. Keep refrigerated.
  5. Stir briefly and garnish with chopped chives. Serve cold with fresh carrots, celery, cucumber, broccoli or sturdy potato chips.

Notes

Research-based editorial adaptation of Food Network Kitchen's Caramelized Onion Dip; not independently kitchen-tested by Vegetable Dips. The recipe source gives 8 portions; cook time is approximate and depends on pan, onion moisture and heat. Chill at least 1 hour. Worcestershire sauce may contain anchovies (fish); check ingredients for dietary restrictions. Store dairy-based dip at or below 40°F (4°C) and promptly refrigerate.