Recipe for Caramelized French Onion Dip at Life's Ambrosia

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French onion dip, or F.O.D as Ryan calls it, is very popular in our home. Whenever I buy some at the grocery store it is usually gone in a couple of days. I have yet to catch him eating it out of the carton with a spoon, but I have my suspicions. As a result I am constantly picking up a carton while I’m at the store but a recent look at the ingredients got me wondering if I could possibly make it at home. It didn’t seem like it would be that hard but I had no idea how easy it would actually be. Now when Ryan finishes the last bite I just whip up some more.

I love onions as much as the next girl but I am not a huge fan of raw onion flavor. To me its the kind of flavor that just sticks with you all day. In an effort to avoid that I decided to caramelize the onions in this dip, which adds a slightly sweet onion flavor that tastes great while eating it but doesn’t linger too long.

Makes: 1 cup

You will need:

1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, minced
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon white pepper

Heat olive oil in a small pan over medium-low heat. Add onion and garlic and cook until they turn brown in color, stirring occasionally, about 20 minutes. Take care not to burn the onions. Remove from heat and allow to cool.
In a bowl combine cooled onion, mayonnaise, sour cream, Worcestershire sauce, salt and pepper. Chill 30 minutes.

You can serve this with some raw veggies or my personal favorite homemade potato chips.

Enjoy!

Responses to "Caramelized French Onion Dip"

“
This looks amazing!!! Thanks for posting the recipe, it will be perfect for our Independence day spread!
”

- Katie

“
I just made a grilled cheese with caramelized onions and have since fallen in love with them. They are so awesome and yummy. I can only imagine how great they would be in a dip!
”

- GrilledShane

“
I love caramelized onions – what a great idea to put them in the dip instead of raw onions!
”

- Deborah

“
If you have 16 oz. of sour cream and lipton onion soup mix you can also make it in less time…but probably not as healthy.
”

- Sydney

“
I can totally relate to eating French onion dip out of the carton with a spoon, not that I have ever done that ;)
”

- Sara

“
Whenever I have a get together I have my friend make this for me. I really need to give it a go since I know I love it!
”

- Risa

“
I’ve always wondered if I could make this kind of dip at home, because the unpronounceable ingredients in the store version scare me! I will definitely have to try this.
”

- Theresa

“
Oooh, this looks so tasty. Definitely adding this to my to-do list for the 4th!
”

- deborah

“
Making your own caramelized onion dip sounds so good!
”

- Kevin

“
I’ve made this with clams, so good. My hubby just sits at the bowl and grazes, no one can get in on the action.
”

- dawn

“
I love to make my own onion dip as well. It is so much better than store bought. This is pretty much the same recipe as I follow but I am onion crazy so I double the onions. Interesting comment above about using clams. That sounds great! I have to agree, this stuff is dangerous in our house too ;)
”

- Madeline

“
My mum just uses french onion soup powder mix and sour cream. It’s delicious and even easier, as you just mix the two together.
”

- emily

“
Thanks so much for this recipe- the only other ones I could find all used french onion soup mix- yuck! This is just YUM!!!
”

- DesignChick

“
French Onion dip……dice onions , saute onions in a little olive oil , add 2 tsps powdered beef base to onions in pan ….deglaze pan with a little cooking sherry ……reduce till onions are almost dry ….set aside to cool..when cooled add to equal amounts of mayo and sour cream ….tasty tasty
”

- Jimbo

“
This sounds great. I grew up eating the Lipton soup version. I am planning on making a double recipe of this for the 4th. One is just for me!
”

- Sheila

“
Sounds great, my wife is going to try it
”

- Stephen

“
I am not familiar with this recipe. This is not common in asian countries, especially in a third world country. It looks simple and I’ll give it a try.
”

- Bryan