French Onion Dip Recipe
Introduction
French Onion Dip is a rich and flavorful party favorite that combines caramelized onions with creamy, tangy ingredients. It’s perfect for dipping chips or spreading on toasted bread. This homemade version brings a fresh twist with crispy shallots and a hint of balsamic vinegar.
Ingredients
- 1 yellow onion
- Olive oil
- 1 tbsp butter
- 1 pinch salt
- 5-6 large shallots
- 8 oz cream cheese
- 3 tbsp mayo
- ¼ cup sour cream
- ½ tsp white pepper
- 1 tsp onion powder
- ½ tsp garlic powder
- Black pepper (to taste + more for topping)
- 1 lemon (zest only)
- 1 tsp agave nectar
- 1 tsp balsamic vinegar
- Salt (to taste)
- Chives (chopped, for topping)
- Toast or kettle chips (for dipping)
Instructions
- Step 1: Slice the yellow onion and shallots on a cutting board.
- Step 2: Preheat a pan over medium heat for 2 minutes. Add a drizzle of olive oil and the sliced onion. Sauté for 5 minutes, then add butter and a pinch of salt. Cook, stirring occasionally, for about 45 minutes until caramelized. Deglaze with a splash of water if the onions start to stick. Let cool.
- Step 3: In another pan, heat enough olive oil to coat the shallots and keep it around 350℉ (hot but not smoking). Fry the shallots until pale golden, then remove with a spider strainer and transfer to a bowl.
- Step 4: In a food processor, combine cream cheese, mayo, sour cream, white pepper, onion powder, garlic powder, black pepper, lemon zest, agave nectar, balsamic vinegar, and caramelized onions. Blend until smooth. Taste and adjust salt as needed.
- Step 5: Transfer the dip to a piping bag and pipe onto a serving plate or spread evenly in a shallow bowl. Top with crispy fried shallots, chopped chives, and extra black pepper. Serve with toasted baguette or kettle chips.
Tips & Variations
- For deeper flavor, caramelize the onions slowly over lower heat to avoid burning.
- Swap agave nectar with honey or maple syrup for a different note of sweetness.
- Use Greek yogurt instead of sour cream for a tangier, lighter dip.
- Add a dash of smoked paprika to the dip for a smoky twist.
Storage
Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, bring it to room temperature and stir gently. Leftover crispy shallots are best kept separate and added just before serving to maintain crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make French Onion Dip ahead of time?
Yes, you can prepare the dip a day in advance. Just keep it refrigerated and add the crispy shallot topping right before serving to keep it fresh and crunchy.
What can I use if I don’t have a food processor?
If you don’t have a food processor, finely chop the caramelized onions and mix all the ingredients thoroughly by hand using a whisk or a fork until smooth.
PrintFrench Onion Dip Recipe
This rich and flavorful French Onion Dip combines slowly caramelized onions with crispy fried shallots, cream cheese, mayo, and sour cream for a luscious, creamy dip. Enhanced with hints of garlic, onion powder, lemon zest, and balsamic vinegar, it offers a perfect balance of savory and tangy notes. Ideal for parties or casual snacking, served best with toasted baguette slices or kettle chips.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 2 cups of dip, serving 6-8 people 1x
- Category: Appetizer
- Method: Frying
- Cuisine: French
Ingredients
Caramelized Onions
- 1 yellow onion, sliced
- Olive oil, a drizzle
- 1 tbsp butter
- 1 pinch salt
Crispy Shallots
- 5–6 large shallots, sliced
- Olive oil, enough to coat for frying
Dip Base
- 8 oz cream cheese
- 3 tbsp mayonnaise
- ¼ cup sour cream
- ½ tsp white pepper
- 1 tsp onion powder
- ½ tsp garlic powder
- Black pepper, to taste + more for topping
- Zest of 1 lemon
- 1 tsp agave nectar
- 1 tsp balsamic vinegar
- Salt, to taste
- Chopped chives, for topping
- Toast or kettle chips, for dipping
Instructions
- Slice Onions and Shallots: On a cutting board, thinly slice the yellow onion and the shallots to prepare for caramelizing and frying respectively.
- Caramelize Onions: Heat a pan over medium heat for about 2 minutes. Add a drizzle of olive oil followed by the sliced onions. Sauté for 5 minutes until they begin to soften. Add butter and a pinch of salt, continuing to cook for approximately 45 minutes, stirring occasionally. If the onions stick, deglaze the pan with a splash of water. Allow the caramelized onions to cool.
- Fry Shallots: In a separate pan, add enough olive oil to coat the shallot slices. Heat the oil to about 350°F (hot but not smoking). Fry the shallots until they turn a pale golden color. Use a spider strainer to remove the shallots and place them in a bowl to drain and crisp.
- Blend Dip Ingredients: In a food processor, combine the cream cheese, mayonnaise, sour cream, white pepper, garlic powder, onion powder, black pepper, lemon zest, agave nectar, balsamic vinegar, and the cooled caramelized onions. Blend everything until smooth. Taste the mixture and season with salt as needed.
- Assemble and Serve: Transfer the dip into a piping bag and pipe it decoratively onto a serving plate, or spread it evenly in a shallow bowl. Top with the crispy fried shallots, chopped chives, and an extra sprinkle of black pepper. Serve immediately with toasted baguette slices or kettle chips for dipping.
Notes
- Slow caramelizing of onions develops deep sweetness and flavor; be patient for best results.
- Maintain the frying oil temperature around 350°F to achieve crispy shallots without burning.
- If you do not have a food processor, you can mix the ingredients with a hand blender or vigorously whisk for a slightly chunkier texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese, sour cream, and mayo with plant-based alternatives.
Keywords: French onion dip, caramelized onion dip, creamy dip recipe, party appetizer, French cuisine, crispy shallots dip
