Monday, February 05, 2018

The Ultimate French Onion Dip

I shared a couple of photos of this dip back in December on my Instagram Stories {are you following me there?} when I had made it for a holiday party. Several of my followers requested the recipe. Then, when I made it for our Super Bowl party, I shared a quick pic again and got more inquiries about how I make my version. So, I figured it was time to post it here on the blog. Back in my early adulthood, French Onion Dip always meant buying it in the tub or, at best, whipping it up using a store-bought dip seasoning packet. But, once I discovered just how easy it was to make it from scratch, this became my preferred way to serve it. In my opinion, there's just no comparison.

Starting with fresh onions that get chopped and slowly cooked down in a little olive oil is the key to how amazing this dip is. Once cooled, the sautéed onions are combined with mayonnaise {be sure to use a good quality brand}, sour cream and a few seasoning components.

I highly recommend that you make this the day before you plan to serve it. I'd, at least, give the dip six hours to rest in the fridge before serving. It needs the allotment of time for the flavors to really marry up and meld. You'll definitely be thoroughly rewarded for letting it reach its full potential as the best French Onion Dip you've possibly ever made {and eaten}.

Serves 10 - 12.
{Recipe can be easily cut in half or doubled as needed.}


3 tablespoons olive oil
4 small-to-medium yellow or white onions, peeled and diced
1/2 teaspoon Kosher salt {plus more if needed just prior to serving}
1 1/2 cups good-quality real mayonnaise
3 cups whole-fat sour cream
1/2 teaspoon freshly-cracked black pepper {plus more if needed just prior to serving}
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley


Heat oil in a medium saucepan set over low heat. Add onions and 1/2 teaspoon of salt. Cook - stirring occasionally - until onions are soft and slightly golden {about 20 minutes}. Watch carefully during cooking.

Set aside and allow onions to cool - about 15 minutes.

Meanwhile, combine mayonnaise, sour cream, black pepper, garlic powder and parsley in a medium bowl. Stir in cooled onions. Store in an airtight container in refrigerator until time of service.

Stir again prior to serving. Transfer to a serving bowl. Serve with potato chips, fresh vegetables and/or pretzels.


Be sure to use the freshest onions that you can. Onions that are "past their prime" can make the dip bitter and overly strong.

Be sure to closely watch onions during cooking as they can darken or burn quickly. If necessary, remove pan from burner occasionally, then return if pan gets overly hot during cooking and if you see onions starting to brown too fast.

Just prior to serving, taste and adjust salt, pepper and/or garlic powder as desired.

For an element of freshness, dip can be garnished with chopped fresh chives or fresh parsley at time of service.

Based on an Alton Brown recipe.


  1. Made this for a party Sat. It was a major hit. No going back. Love your blog. Thanks for another great recipe.

  2. Yeah! Thanks for stopping back by with feedback. So happy you loved it.

  3. Yeah! Thanks for stopping back by with feedback. So happy you loved it.