Caramelized Onion Dip
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This Caramelized Onion Dip is creamy, savory, and made from scratch with caramelized onions for rich, deep flavor. It’s easy to prep ahead, tastes even better after chilling, and pairs perfectly with chips, crackers, pretzels, or veggies.
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Caramelized Onion Dip
When I need an appetizer that I know everyone will love (even my kids), I make this Caramelized Onion Dip. It’s just like the classic French Onion Dip but is extra rich, creamy and loaded with deep onion flavor from caramelized onions. The best part? It’s even better after it chills, making it the perfect make-ahead dip for parties and entertaining.
Instead of relying on packets of French Onion dip loaded with junky ingredients, this version gets all its flavor from real caramelized onions and simple seasonings mixed into a sour cream base. The caramelizing process takes some time but it’s worth every minute, I promise.
If you love French Onion recipes, try my French Onion Soup and Healthy French Onion Dip.
Why You’ll Love caramelized onion dip
key ingredients
- Yellow onions: The star of the show! Yellow onions caramelize beautifully and turn sweet, golden, and jammy as they cook. Use two large onions or 3 medium. You could also use white onions but the onions won’t be as sweet. I don’t recommend using red onions as they caramelize differently and will add too much sweetness.
- Sour cream: This makes the dip extremely creamy. You could use low-fat cream cheese for a healthier alternative. You could also sub the sour cream for plain Greek yogurt.
- Mayonnaise: This makes the dip extremely creamy. You could use avocado mayo or light mayo for a healthier alternative.
- Seasonings: Salt, black pepper, garlic powder and onion powder.
- Worcestershire sauce: A little goes a long ways and adds a deeper, savory “umami” flavor that makes the dip taste extra rich and flavorful.
- Balsamic vinegar: The secret ingredient, adds a hint of tangy sweetness and boosts the caramelized onion flavor without tasting vinegary.
how to make homemade french onion dip
Caramelize onions: In a sauce pan, large skillet or frying pan over medium heat, add butter and olive oil and melt. Add onions and 1 teaspoon of salt and sauté until a deep golden brown color and caramelized, about 25-30 minutes. Stir occasionally to deglaze the bottom of the pan. If the onions seem to become dry add a teaspoon of water.
Add in Worcestershire sauce and vinegar: Cook for another 3 minutes.
Cool onions: Remove the onions from heat and allow them to cool for a few minutes.
Mix all ingredients together: In a medium bowl, add the sour cream, mayonnaise, lemon juice, seasonings and the caramelized onion mixture and stir. Mix until all of the ingredients have been combined. Taste to see if the dip needs more salt and then cover the dip with plastic wrap and let sit in the refrigerator for at least an hour so the flavors can combine. Top with fresh chives or green onions to garnish (optional). Enjoy with chips, crackers or veggies!
recipe tips
- Go low and slow: Medium-low heat is the key to sweet, jammy onions (high heat can make them bitter or burnt).
- Chill for best flavor: Even 30–60 minutes helps, but overnight is next-level.
- Want it thicker? Use some cream cheese.
- Make a double batch: This dip disappears fast, especially with wavy chips.
caramelized onion dip variations
- Herby: Stir in fresh herbs such as chives, parsley, or a pinch of thyme for more flavor.
- Greek yogurt: Replace some (or all) of the sour cream with plain Greek yogurt for a tangier, lighter dip.
- Add a crunch: Add crispy fried onions, bacon bits or prosciutto bits for a crispy finish.
- Add heat: Add finely diced fresh or pickled jalapeños, a few splashes of hot sauce or red chili flakes.
leftovers & storage
The great news is this dip will last about one week when in an airtight container in the refrigerator. You could also cover the dish with plastic wrap or aluminum foil.
You may need to give the dip a stir if any excess moisture appears at the top or pat it away with a paper towel, and it will taste just as delicious as it did the first day you made it. Having dip handy in the fridge at all times is always a good idea!
how to freeze onion dip
This dip will last in the freezer for up to 3 months when covered completely with plastic wrap, aluminum foil and then plastic wrap again. I would also store this dip in a disposable pan. When ready to eat, defrost completely.
more dip recipes
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Caramelized Onion Dip
Ingredients
- 2 large yellow onions chopped or sliced
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 2 teaspoons salt divided
- 2 1/2 tablespoons Worcestershire sauce
- 2 1/2 tablespoons balsamic vinegar
- 1/4 cup mayonnaise
- 1 3/4 cups sour cream
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- In a sauce pan or frying pan over medium heat, add butter and olive oil and melt. Add onions and 1 teaspoon of salt and sauté until deep golden brown color and caramelized, about 25-30 minutes. Stir occasionally to deglaze the bottom of the pan. If the onions seem to become dry add a teaspoon of water.
- Add in Worcestershire sauce and vinegar and cook for another 3 minutes.
- Remove the onions from heat and allow them to cool for a few minutes.
- In a medium bowl, add the sour cream, mayonnaise, lemon juice, seasonings and the caramelized onion mixture and stir. Mix until all of the ingredients have been combined. Taste to see if the dip needs more salt and then cover the dip with plastic wrap and let sit in the refrigerator for at least an hour so the flavors can combine. Top with fresh chives or green onions to garnish (optional). Enjoy with chips, crackers or veggies!
