This homemade French onion dip is the only way we will eat this classic appetizer from now on.
I’m always happy to share, but the real secret ingredient here is time.
Like all good things, caramelizing the onions takes some time.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Have patience, and you’ll be rewarded by deeply flavorful, melt-in-your mouth onions.
The other secret ingredient in this French onion dip is sherry vinegar.
Many French onion soups include dry sherry or cognac.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make homemade French onion dip, and make this for your next party.
But be warnedyou won’t be able to go back to store-bought.
Just ask my friends.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What’s the Difference Between French Onion Dip and Caramelized Onion Dip?
The difference between the typical French onion dip and aCaramelized Onion Dipcomes down to complexity and seasoning.
Rushing the onions will mean you miss out on that good caramelized flavor in the dip.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Can You Make French Onion Dip Ahead of Time?
It’ll keep easily in the fridge for 4 to 5 days.
We do not recommend freezing French onion dip.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
2Tbsp.
When onions begin to brown, turn down the heat to low.
As they cook, you may need to watch them more carefully to check that they do not burn.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add seasonings:
Add sherry vinegar and Worcestershire sauce.
Cook 1 minute, scraping up any browned bits from the bottom of the pan.
Stir in onion powder, garlic powder, and smoked paprika.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let onions cool:
Remove from heat and scrape onions into a medium bowl.
Let cool 15 minutes.
Mix dip:
Stir sour cream and mayonnaise.
Dip can be served right away or chilled until ready to serve.
Garnish with chives, if using, just before serving.
