Making the classic French Onion Dip from scratch is really pretty easy, believe it or not. And much more delicious! How many great memories do you have of eating ruffled potato chips with salty, creamy French onion dip? I know it’s one of those things I’ve always liked. But as I’ve cooked more and more over the years, I really try to make almost everything from scratch, so the idea of using Lipton French Onion soup mix just didn’t work for me. I tried my hand at creating my own version with caramelized onions just like you’d use in French Onion soup. It tastes like a fresher and more complex version of the classic version, but is better for you and made with fresh ingredients. This is the perfect appetizer for a crowd, for a party, or halve everything and have it for yourself!
Classic French Onion Dip
3 large yellow onions, halved and thinly sliced
2 large shallots, thinly sliced
2 Tbsp butter
1 Tbsp olive oil
1 Tbsp sherry vinegar
salt & pepper
2 cups sour cream
1 cup mayonnaise
1 Tbsp garlic powder
equal parts sea salt & celery salt, to taste
1 1/2 tsp Worcestershire sauce
2 tsp chile powder
Here’s how your onions should look when sliced:
Heat 2 Tbsp butter and 1 Tbsp olive oil in a large skillet over medium high heat. Add the onions and shallots, season them generously with salt and pepper, and mix well. Turn the heat to medium low, cover, and allow the onions to sweat and soften for 10-15 minutes. Remove lid, and continue to cook on medium low for 40-50 minutes until the onions are a medium brown in color and still moist, stirring every 10 minutes. Reduce the heat to low, and continue cooking 15 minutes more, stirring frequently, until a deep brown is reached. Allow to cool slightly.
Add the sherry vinegar, mix well and allow to cool.
Combine the sour cream, mayo, the spices and Worcestershire sauce, and mix well. Add the onion mixture, mix well and taste. Adjust seasonings as needed (I find I always want to add a bit more celery salt). Chill for at least one hour. And voila! You have classic French onion dip from scratch!
Serve with ruffled potato chips and an array of raw vegetables like carrots, celery, radishes, white mushrooms, cucumber and jicama.