French Onion Dip (The Best!) Recipe

After testing countless versions, I landed on my Creamy French Onion Dip made with caramelized onions, garlic, chives and parsley that hides a surprising secret ingredient.

I’ve always said a party dip should make people do a double take. I call this my Creamy French Onion Dip because once it’s out, nobody stops talking about it.

It’s anchored by good sour cream for that tangy backbone and sprinkled with fresh chives for a bright snap, but there’s a little mystery in the flavor that keeps folks guessing. Guests insist they know what goes in, and then they get surprised.

I wont tell you all my tricks, but bring it to a crowd and watch it disappear faster than you’d expect.

Ingredients

• Sour cream brings tang and creaminess, some protein and calcium, it’s rich.
• Mayonnaise makes it silky and rich, mostly fat so use a good brand.
• Onions caramelize sweetly, give depth and umami, add fiber and natural sugars.
• Butter helps caramelize onions, adds flavor and richness, it’s high in saturated fat.
• Garlic gives a savory kick, tiny carbs and great aroma, not overpowering.
• Worcestershire adds umami, a little tang and depth, a small salty boost.
• Chives add fresh oniony notes, vitamins, bright color and a mild bite.
• Parsley freshens the dip, adds tiny vitamins and color, makes it feel lighter.

Ingredient Quantities

• 1 cup sour cream, full fat is best but low fat works too
• 1 cup mayonnaise, use a good one if you can
• 2 large yellow onions, thinly sliced (about 1 pound)
• 2 tablespoons unsalted butter
• 1 teaspoon granulated sugar (helps with caramelizing)
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Thinly slice the 2 large yellow onions into half moons, try to keep them even so they cook the same.

2. Melt 2 tablespoons unsalted butter in a large skillet over medium heat, add the onions and 1 teaspoon granulated sugar, toss to coat. Turn heat to medium-low after a few minutes and let them slowly caramelize, stirring every few minutes so they don’t burn, this takes about 25 to 35 minutes. If they start sticking, add a splash of water and scrape the brown bits.

3. In the last 1 to 2 minutes of cooking stir in the minced garlic so it softens and gets fragrant, then remove the pan from heat and let the onions cool a bit.

4. In a bowl combine 1 cup sour cream and 1 cup mayonnaise, stir till smooth. Add 1 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, mix well.

5. Fold 2 tablespoons finely chopped fresh chives and 1 tablespoon chopped fresh parsley into the sour cream mixture.

6. When the caramelized onions are mostly cool, fold them into the bowl with the sour cream mix. Taste and adjust salt or pepper if needed.

7. Cover and chill at least 1 hour so the flavors meld, overnight is even better. If you serve it too hot the dip will be runny so cooling matters.

8. Give it a final stir before serving, garnish with a few extra chopped chives if you want, and serve with chips, crackers or veggies. Trust me, it disappears fast.

Equipment Needed

1. Large skillet (10 to 12 inch) preferably stainless or nonstick
2. Chef’s knife, sharp and ready
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Medium mixing bowl
6. Measuring cups and measuring spoons
7. Whisk or fork for smoothing the sour cream and mayo
8. Rubber spatula for folding and scraping the bowl
9. Small paring knife or garlic press for mincing the garlic

FAQ

French Onion Dip (The Best!) Recipe Substitutions and Variations

• Sour cream: Swap with plain full‑fat Greek yogurt, 1 cup for 1 cup. It’ll be a bit tangier and thicker, but works great; or use 1 cup crème fraîche if you want richer, creamier flavor.
• Mayonnaise: Replace with 1 cup plain Greek yogurt plus 1 tablespoon olive oil to regain some of the mayo richness, or simply 1 cup crème fraîche for a similar mouthfeel.
• Yellow onions: If you don’t have them, use 3 to 4 large shallots (roughly equal volume) for a milder, sweeter onion note, or 1 1/2 cups frozen caramelized onions, thawed, to save time.
• Worcestershire sauce: Use 1 teaspoon soy sauce or tamari plus 1/4 teaspoon lemon juice or vinegar for the umami and tang; if you need it anchovy‑forward, stir 1/4 teaspoon anchovy paste into 1 teaspoon water.

Pro Tips

– Use a wide, heavy-bottomed skillet and keep the heat low so the onions brown slowly and evenly. If you’re short on time add a tiny pinch of baking soda (seriously, like 1/16 teaspoon) to speed the Maillard reaction, but dont add more or the flavor goes weird.

– Let the onions cool mostly on a tray spread out so steam can escape. Hot or steaming onions will make the dip runny, so chill them uncovered a bit before folding in. If you want extra body, hold back 2 to 3 tablespoons of the onions and fold those in just before serving.

– Temper the mix if the onions are still warm: stir a couple tablespoons of the sour cream mix into the onions first, then fold that back into the rest. That keeps the mayo from breaking and helps everything emulsify better.

– Brighten and balance the richness with a little acid and texture. A teaspoon of lemon juice or apple cider vinegar wakes up the flavors, and a sprinkle of finely toasted breadcrumbs or crispy shallots on top gives a nice crunch.