Homemade French Onion Soup

An overhead view of an oval bowl filled with homemade French onion dip garnished with snipped chives on a platter filled with Kettle potato chips.

Course: Appetizer

Cuisine: American / French

Prep Time: 10

Cook Time: 50

Chill time (or longer): 3

Total Time: 4

Servings:

Calories: 240kcal

Author: Kris Longwell

This Homemade French Onion Dip features deeply caramelized onions folded into a rich, savory cream base for a flavor that store-bought versions simply can't match. It’s the ultimate game-day appetizer, especially when served alongside crispy, golden homemade potato chips.

Print Recipe

Equipment

1 Large pot cast-iron and Dutch oven both work well

Ingredients

For the Caramelized Onions

1 tablespoon olive oil
3 tablespoon unsalted butter
3 large yellow onions finely chopped
1 teaspoon sugar
1 teaspoon Kosher salt
2 teaspoon Worcestershire sauce

For the Dip

16 oz sour cream
¼ cup mayonnaise
1 teaspoon garlic powder
½ teaspoon Kosher salt
½ teaspoon black pepper
1 tablespoon chives snipped, for garnish (optional)
potato chips for serving

Instructions

Caramelize the Onions

In a large skillet or Dutch oven, heat the oil and butter over medium-low heat. Stir in the onions, sugar, and salt. Stir every 5 to 10 minutes, for about 45 to 60 minutes, until they turn a deep, mahogany brown. In the last 5 minutes of cooking, stir in the Worcestershire sauce. If they start to stick, add a splash of beef broth or water to de-glaze the pan (this adds even more flavor).
1 tablespoon olive oil, 3 tablespoon unsalted butter, 3 large yellow onions, 1 teaspoon sugar, 1 teaspoon Kosher salt, 2 teaspoon Worcestershire sauce
Once the onions are jammy and dark brown, remove them from the heat. Use a spoon to transfer them to a bowl to completely cool. You can place them in the fridge to expedite this. Do not add warm onions to the sour cream/mayo mixture!

Make the Dip

In a medium bowl, stir the sour cream, mayonnaise, garlic powder, salt, and pepper until smooth. Add the cooled caramelized onions and stir until fully combined.
16 oz sour cream, ¼ cup mayonnaise, 1 teaspoon garlic powder, ½ teaspoon Kosher salt, ½ teaspoon black pepper
Cover the bowl with plastic wrap and chill in the fridge for 2 to 4 hours, or even better, overnight.
15 to 20 minutes before serving, remove the dip from the fridge and give it a good stir. Place in a serving bowl and garnish with snipped chives (if desired) and plenty of potato chips or cut veggies.
1 tablespoon chives, potato chips

Video

Watch as simple onions are transformed into a rich, savory masterpiece in this step-by-step video for Homemade French Onion Dip. From the slow-sizzle of caramelization to the final creamy swirl, see exactly how to create this crowd-pleasing appetizer that pairs perfectly with the crunch of golden, homemade potato chips.

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Don’t Rush the Onions: The key to this dip is the caramelization. It can take anywhere from 45 to 60 minutes to reach that deep mahogany color. Keep the heat low to prevent the onions from burning or becoming bitter.
Cool Completely: Ensure the caramelized onions are at room temperature before mixing them into the dairy base. Adding hot onions will cause the sour cream to break down and result in a thin, watery consistency.
Make Ahead: For the best flavor, prepare the dip at least 4 hours (or up to 24 hours) before serving. This allows the savory onion flavor to fully infuse into the cream.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Stir well before serving.
Serving Tip: If the dip is too firm after chilling, let it sit on the counter for 15 minutes to soften slightly, or stir in a teaspoon of milk to reach your desired consistency.

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