Sarra Ina Garten’s French onion dip is a homemade version of the classic, made with slowly caramelized onions folded into cream cheese, sour cream, and mayonnaise. A little cayenne gives it a faint warmth. The onions take about 30 minutes to cook down, and the dip makes two cups.
This dip is from The Barefoot Contessa Cookbook (1999), where Ina reinvents the classic California dip. That was the one made from a packet of powdered onion soup mix stirred into sour cream. Ina calls hers “the real thing,” built on two onions slowly cooked down to sweet caramel.
Everything rides on caramelizing the onions properly. You cook them for about 30 minutes, starting on medium and dropping to medium-low, until deeply browned and sweet. Rush them over high heat and they scorch or stay raw, leaving the dip sharp and flat instead of sweet and rich.
Ina Garten French Onion Dip Recipe
Course: Appetizers4
servings30
minutes40
minutes300
kcalA retro party dip done right, with real caramelized onions instead of a soup packet. Make it a day ahead and serve at room temperature with potato chips, crackers, or crudités.
Ingredients
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2 large yellow onions
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4 tablespoons (55 g) unsalted butter
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1/4 cup (60 ml) vegetable oil
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1/4 teaspoon ground cayenne pepper
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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4 oz (115 g) cream cheese, at room temperature
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1/2 cup (120 g) sour cream
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1/2 cup (115 g) good mayonnaise
Directions
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Slice the onions: Halve the onions and slice them into 1/8-inch (3 mm) thick half-rounds. You will have about 3 cups.
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Caramelize them: Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes.
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Cook them down: Lower the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until browned and caramelized. Let them cool.
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Make the base: Beat the cream cheese, sour cream, and mayonnaise in a mixer with the paddle attachment until smooth.
- Combine: Add the cooled onions and mix well. Taste for seasoning and serve at room temperature.
Notes
- Ina combines butter and oil on purpose. The butter brings flavor, and the oil’s higher smoke point keeps it from burning during the long cook.
Make sure the cream cheese is at room temperature. Cold cream cheese stays lumpy and will not beat smooth into the dip.
Let the onions cool before mixing them in. Warm onions melt the creamy base and make the dip runny instead of thick
FAQs
What is the difference between French onion dip and California dip?
They are the same dip with two different names. California dip was the original 1950s name, made famous by the recipe on the onion soup packet.
Over time, stores started selling it as French onion dip, and the name stuck. Ina’s version just swaps the packet for real caramelized onions.
What do you serve with French onion dip?
Sturdy, ridged potato chips are the classic choice, since they scoop up the thick dip without snapping. Kettle chips and bagel chips work too.
It is also great with raw vegetables and pretzel crisps. If you are building a dip spread, a herby Green Goddess Dressing or her Sun Dried Tomato Dip rounds out the table.
Can I make French onion dip ahead of time?
Yes, and it actually tastes better the next day. The caramelized onion flavor settles into the creamy base as it sits.
Keep it covered in the fridge for up to three or four days. Take it out ahead of serving, since it is meant to be eaten at room temperature.
Can I use sweet or red onions instead of yellow?
Yellow onions are the standard here, with a good balance of sweet and savory once caramelized. They are the safest choice.
Sweet onions like Vidalia work and caramelize a bit faster, giving a sweeter dip. Red onions are fine for flavor, but they can tint the dip a dull purple-gray.
Can I freeze French onion dip?
I would not. The sour cream and mayonnaise separate and turn watery and grainy once thawed, so the texture suffers.
The caramelized onions themselves freeze well, so you could make and freeze those ahead, then mix the dip fresh when you need it.
