5 from 21 votes
Homemade French Onion Dip - Barefoot Contessa's simple recipe is insanely good. Even the best store bought will never compare!
Homemade French Onion Dip
Prep
10 mins
Cook
25 mins
Total
35 mins
 
Classic French Onion Dip - made at home! The key to the amazing flavour base is to cook the onions slowly because they sweeten and caramelise.
Course: Dip, Party Food
Servings: 2 1/4 cups
Calories: 162 kcal
Author: Nagi | RecipeTin Eats
Ingredients
  • 3 tbsp butter
  • 2 1/2 cups diced onions (2 to 3 onions) (brown, yellow or white)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 4 oz / 120 g cream cheese (cold), cut into cubes
  • 1/4 cup whole egg mayonnaise
  • 1/2 cup sour cream (full fat is best, but you can use low fat or even yoghurt)
  • 1/2 tsp onion powder (optional)
Instructions
  1. Melt the butter in a fry pan over medium heat.
  2. Add the onions, salt, pepper and cayenne pepper. Cook for 5 minutes, stirring. Then reduce the heat to medium low and cook for 20 to 25 minutes, stirring occasionally. The onions should be sweet and golden. Remove from stove and allow to cool.
  3. Place the cream cheese in a bowl and microwave on high for 20 to 30 seconds, or until soft enough to cream with a spoon (do not melt it!).
  4. Add the mayonnaise, sour cream and onion powder and whisk until lump free.
  5. Add the caramelised onions. Mix until just combined. Refrigerate until required.
  6. Serve at room temperature, garnished with chopped chives if desired. Serve with chips, bread, crackers or vegetable sticks.
Notes

1. Based on an Ina Garten (Barefoot Contessa) recipe.

2. Changes I made (feel free to revert to the original recipe!):
a) Original recipe called for 4 tbsp butter + 1/4 cup oil. I reduced it to just 3 tbsp of butter. This is very rich as it is - you don't need any more!
b) Original recipe also called for 1/2 cup of mayonnaise. I found this too rich so I reduced it to 1/4 cup.
c) Original recipe said to beat the cream cheese (at room temperature) with the mayonnaise and sour cream using a stand mixer. I tried this once and it is a bit fluffy at first but then it becomes denser after refrigerating it. So I make this by heating the cream cheese very gently in the microwave then simply whisking it with the other ingredients. Works perfectly, it's creamy and lump free (other than the onions of course!)
d) I added onion powder as an optional extra because I like the extra kick of onion flavour.
e) Original recipe called for 1 tsp of salt. I find this slightly too salty so I reduced it to 3/4 tsp.

3. Nutrition per serving assuming 8 servings.

French Onion Dip Nutrition (8 Servings)