Everyone loves a good dip. Lately I’ve found myself enjoying some crackers and dip as an afternoon snack; it’s just so satisfying. This recipe for French Onion Dip is one of my recent creations, and a crowd favorite among my friends. Inspired by the classic soup, this dip is savory, rich, creamy, and cheesy all in one!
While this might sound like a recreation of my Caramelized Onion Dip, this dip is quite different. It’s a bit thicker, with cream cheese as the base, and, true to its French Onion Soup inspiration, is loaded with Gruyere cheese. That cheese provides a salty balance to the rich caramelized onions and creamy base. You can easily find Gruyere cheese at most grocery stores; I get it at Aldi.
Honestly, the hardest part about making this dip is caramelizing the onions. Everything else is super easy: just mix it all together! You can make this dip in a food processor, or in a bowl with an electric hand mixer. For me, the food processor is the way to go.
Now, let’s talk caramelizing onions. I slept on these for way too long. But now that I’ve come to my senses, I’ll use any excuse to add them to a recipe. Or make them the star.
Caramelizing onions isn’t difficult, but it takes some patience. For this dip, I chopped one large yellow onion into a medium-large dice and tried to keep the pieces consistent in size so they cook evenly. Then I added a tablespoon of butter into a large pot (I used my Dutch oven) over medium heat, and once the butter was melted, I added the onion and gave them a stir to coat them in butter. You can add some salt at this point to help draw out some of the moisture.
Then I cut the heat down and just let them cook, stirring every few minutes to ensure nothing gets burned. Slowly, the onions will become translucent and then start to develop a deep amber-caramel color as they cook down. About halfway through, you can deglaze the bottom of the pot with water, white wine, or even a splash of bourbon. This will scrape up the fond from the bottom and incorporate all that flavor into the onions. Don’t worry, the liquid will cook off!
For me, the entire caramelizing process took about 25 minutes. And that truly is the hardest part of this recipe.
Here’s how to make my French Onion Dip!
To make it, you will need:
- A large yellow onion (or two small ones)
- Cream cheese (softened)
- Greek yogurt or sour cream
- Gruyere cheese, grated
- Salt, pepper, garlic powder
First, cook the onions. Chop the onion into a medium dice. Heat a pot or skillet over medium heat and add a pat of butter. Add the onions, reduce the heat to low, and cook the onions until they reach your desired level of caramelization. Remove from the heat, and cool the onions for 10 minutes.
Mix the remaining ingredients. Add the cream cheese, yogurt or sour cream, grated Gruyere cheese, and mayo to the food processor. Mix until combined. Add in the onions and mix again. Taste and season accordingly with salt, pepper, and garlic powder.
Serve the dip. It is best served cold with crackers, chips, and/or fresh veggies like cucumber, carrots, and peppers. But honestly, I’m not eating this with anything other than good potato chips. The wavy kind.
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French Onion Dip
- 1 large yellow onion
- 8 oz cream cheese (1 block), softened
- 8 oz Greek yogurt or sour cream
- 4 oz grated Gruyere cheese
- 1/4 cup mayonnaise
- Salt, pepper, garlic powder to taste
- Peel and chop the onion into a medium dice.
- Add the diced onion to a large pot or skillet with a tablespoon of butter. Cook the onion until it is caramelized and reaches a deep amber color, about 20-25 minutes. Deglaze the pan with water when needed.
- When onion is caramelized, remove from the heat and let cool for 10 minutes.
- Add softened cream cheese, yogurt or sour cream, and half of the grated cheese to a food processor (or large mixing bowl). Process on high until combined.
- Add in the onions and process again. You can leave it as chunky or smooth as you prefer.
- Stir in the remaining cheese and season to taste with salt, pepper, and garlic powder.
- Serve the dip chilled with crackers, bread slices, chips, or fresh vegetables.
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