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French Onion Dip

This recipe creates a classic French Onion Dip by slow-caramelizing Vidalia onions and shallots until deeply flavored. These sweet, savory onions are then chopped and folded into a creamy base of sour cream and mayonnaise with seasonings. The dip requires chilling to allow the flavors to meld before serving with chips or vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours 30 minutes
Course lunch/dinner
Cuisine American, French
Servings 3 people
Calories 1054.8 kcal

Equipment

  • 1 Large Saute Pan For caramelizing onions
  • 1 Medium Bowl For mixing dip base
  • 1 Sharp Knife For slicing and chopping
  • 1 Cutting Board For preparing onions and shallots
  • 1 Spatula or wooden spoon For stirring and mixing

Ingredients
  

Main

  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 2 Vidalia onions sliced into 1/4-inch rings (about 4 cups)
  • 2 large shallots sliced into 1/8-inch rings (about 1/2 cup)
  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1 teaspoon celery salt
  • 1 teaspoon Worcestershire
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt

Instructions
 

  • In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
  • Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

Notes

Patience is crucial for achieving the deep, rich flavor of properly caramelized onions and shallots; cook them low and slow until truly dark brown. Ensure the caramelized mixture cools completely before folding it into the dairy base to prevent separation or a watery dip. Chilling the dip for at least an hour, or preferably overnight, allows the flavors to meld and deepen significantly. For an extra layer of complexity, you could add a splash of sherry or balsamic vinegar during the last few minutes of caramelization.