Description
This French Onion Dip recipe features deeply caramelized onions blended into a creamy, tangy base of cream cheese and sour cream, enhanced with garlic, Worcestershire sauce, lemon juice, and a touch of cayenne for subtle warmth. Perfectly paired with sturdy potato chips, this dip serves as a delicious appetizer that can be made ahead to allow flavors to develop and intensify.
Ingredients
Scale
Caramelized Onions
- 3 large yellow onions
- 3 tablespoons butter
- 2 teaspoons kosher salt
- 1 tablespoon granulated sugar
- 1/8 teaspoon cayenne pepper (or 1/4 teaspoon for more heat)
- 3 tablespoons white wine vinegar
- 1 teaspoon beef base
- 1 tablespoon water (if needed)
Dip Base
- 8 ounces cream cheese (softened)
- 1 and 1/2 cups sour cream
- 1 small clove garlic (smashed and minced, about 1 teaspoon)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
To Serve
- Chives (chopped, for garnish)
- 1 large bag high quality potato chips (preferably crinkle cut)
Instructions
- Prepare cream cheese: Set out your block of cream cheese so that it softens by the time you need to beat it.
- Slice onions: Thinly slice the 3 large yellow onions to ensure even caramelization.
- Start caramelizing onions: Heat a 12-inch high-sided pan over medium heat and melt 3 tablespoons of butter. Add sliced onions, then sprinkle with 2 teaspoons kosher salt, 1 tablespoon sugar, and 1/8 teaspoon cayenne pepper (adjust to taste for spice). Stir to combine.
- Sauté onions: Cook onions over medium heat for about 5 minutes, stirring occasionally, then reduce heat to medium-low. Continue to cook slowly, stirring occasionally, for about 40-50 minutes to allow deep caramelization.
- Deglaze pan: After 10-15 minutes, once the bottom gets dry and onions start sticking, add 3 tablespoons white wine vinegar. Scrape the pan with a wooden spoon to lift browned bits.
- Add flavor base and monitor: Stir in 1 teaspoon beef base and continue sautéing the onions. If the pan dries out and edges begin to blacken, add 1 tablespoon water as needed to prevent burning. Cook until onions are deeply caramelized but not burnt.
- Cool and chop onions: Remove pan from heat, let onions cool until handleable, then scrape onto a cutting board and chop into bite-sized pieces.
- Beat cream cheese: In a medium bowl, beat 8 ounces softened cream cheese with a hand mixer until smooth and free of lumps.
- Add remaining dip ingredients: To the cream cheese, add 1 and 1/2 cups sour cream, 1 teaspoon minced garlic, 1 teaspoon Worcestershire sauce, and 1 teaspoon lemon juice. Beat until fully combined and creamy. Adjust seasoning with salt and pepper to taste.
- Combine onions and dip base: Fold in the cooled, chopped caramelized onions using a rubber spatula until evenly mixed.
- Garnish and serve: Transfer dip to a serving dish, sprinkle with chopped chives or thinly sliced green onions, and serve immediately with a large bag of sturdy potato chips (crinkle cut preferred).
- Storage: Store any leftover dip covered in the fridge; it will keep well for up to two weeks and flavors improve with time.
Notes
- Thinly slicing the onions helps them caramelize evenly and thoroughly.
- The cayenne pepper adds flavor more than heat; adjust quantity according to your spice preference.
- If onions start to stick and the pan gets dry, deglaze promptly with vinegar or add water to avoid burning.
- Softening cream cheese before beating ensures a smooth and creamy dip base.
- Crinkle cut potato chips are preferred for their sturdiness and ability to hold the dip without breaking.
- This dip is excellent made ahead and refrigerated, as the flavors deepen over time.
