For a robust compliment to the caramelized onions, this French onion dip uses sage, lemon juice and Greek yogurt to update the classic appetizer .
French onion dip was all the rage back in the late 60s and early 70’s. But the dip I remember as a little kid was premade in a container at the deli section of our supermarket. Next thing I knew, it was on the party table along with cheese balls, Vienna sausage appetizers and maybe a fondue pot. All my mom’s hip friends were there and some lady was singing from the nearby record player, asking Bill if he was ever going to marry her. Okay, I just lost everyone under 40 here. But retro is always in (tell me you’ve heard of a little show called Mad Men?) and this updated recipe for Caramelized French Onion Dip is a fresh version that kids of the 60’s through the twenty-first century will love.
When caramelizing the onions, make sure you cook them until they are just this side of burnt to get the smoky, sweet onion flavor.
This dip is great with crackers or fresh cut vegetables. But French onion dip is truly a star when paired with classic ruffled potato chips! Try something new by serving a dollop on top of grilled steaks or salmon.
Caramelized French Onion Dip
- 2 large yellow onions, finely chopped
- 2 Tablespoons olive oil, or other mild oil
- 1 clove garlic, minced
- ¾ cup sour cream, regular or low-fat
- ¾ cup plain Greek yogurt, also regular or low-fat (The Greek Gods is a good brand for this)
- 3 - 4 teaspoons dehydrated onion powder/granulates, I ground dehydrated onions in my blender for a deeper flavor
- ½ teaspoon salt, or to taste
- ½ teaspoon dried sage
- 1 teaspoon fresh lemon juice
- ¼ cup fresh chives, chopped and divided
- In a large thick-bottomed skillet over medium heat sauté the 2 chopped onions in 2 Tablespoons olive oil along with a couple pinches of salt. A cast iron pan works well for this. Stir occasionally and cook over medium heat as the onions start to brown, about 30 minutes. Add the minced garlic clove at this time and continue to cook until the onions are dark brown and caramel in color, another 10 minutes. Remove from heat and let cool.
- As the onions cook, stir together ¾ cup sour cream, ¾ cup yogurt, 3 to 4 teaspoons onion powder, ½ teaspoon salt and ½ teaspoon dried sage. Add the onion powder to taste. I pretty much used the full 4 teaspoons because the onion powder is what gives this that sweet French flavor. Add a bit at a time until it tastes the way you want it. Set aside until the caramelized onions and garlic have cooled to room temperature. Stir in the onions, adding 1 teaspoon lemon juice at this time, to taste, as well. Add fresh chopped chives, reserving 1 tablespoon to garnish on top, if desired.
- Pour into your serving bowl and chill for one hour. This dip is tasty at room temperature, so after it has married in the fridge for an hour, set it out to come to room temperature before serving.
Recipe is loosely adapted from 101 Cookbooks.
georgia c says
I’m making this for the second time in two weeks. It’s just THAT good!! Definitely an easy and tasty recipe!
Sally Humeniuk says
Wow, thank you, Georgia!
This looks fantastic! Is there any way I could add crumbled sausage to this and still taste delicious?! Thanks Sally!
Sally Humeniuk says
Hi Jenny! Absolutely, just make sure to drain the sausage on a paper towel before adding. I think this would be fantastic!
trisha wells says
Sally, a friend of mine recommended your blog to me several months ago and I thought it was time to let you know how much I enjoy cooking your recipes. I made this dip this week for our 4th of July celebration, It was easy to make and so tasty to eat! Thank you for sharing your love of cooking and wonderful recipes.
Sally Humeniuk says
Trisha, you just made my entire month with this wonderful comment. Thank you so much! And thank your friend for the recommendation.
paula white says
This was delicious!!! It was one of the three dips at my work potluck and it was the only one that disappeared! Thanks Sally, this is a keeper 🙂
Merrell s says
WOW! I will never buy boxed onion dip again! This was so yummy! We served it with kettle potato chips and sliced baguette.
This is an incredible recipe. I caramelize onions on a regular basis and my 10 year old wanted me to make this dip. For anyone wondering if it’s worth the effort to try this recipe, the answer is don’t wait any longer! Our guests devoured the dip, and my 10 year old was so pleased. Thank you for sharing your great recipes–I love your blog!
Stephanie, Thank you so much for your great comments! And thank your 10 year old for convincing you to try the recipe. This made my day.
Hi there, today I’m collecting recipes for snacks and treats. Please drop me a line on firstname.lastname@example.org if you are ok with me linking to your post on Carole’s Chatter. Cheers