Modern Midwestern Caramelized Onion Dip
A Caramelized Onion Dip with real onions, secret umami ingredients and absolutely no rushing the caramelization. Take the time to do it right – it’s worth it.
A Lifelong Love Affair With French Onion Dip
Growing up in the Midwest, I was that kid lurking around the perimeter of my parents’ adult parties. Not because I cared what they were talking about, but because there was French onion dip.
It was just store-bought stuff (which I still secretly love). But even back then, I probably knew that caramelizing real onions for a homemade version of this dip takes longer than 20 minutes.
Don’t believe any recipe that tells you it’s possible to do it that quickly. Sorry not sorry, but that person is rushing it because they don’t want to admit that their recipe takes over an hour.
The slow-cooked magic of this caramelized onion dip is worth every minute (most of which you can honestly spend on the couch between stirs). If a kid lurks around when you serve it, give them a high five for me.
Why You’ll Love This Caramelized Onion Dip
- It uses truly, properly, caramelized onions – no shortcuts, no rushed browning.
- It’s even better after chilling, so it’s a make-ahead dream.
- It’s a slightly more modern, updated take on a classic. Greek yogurt adds tang, fish sauce and soy sauce add umami, and none of that ends up tasting weird at the end, promise.
Yes, It’s a Take On The Ina Garten Caramelized Onion Dip
I’ll always give credit where credit is due, and yes, the inspiration for this recipe is the queen Ina Garten’s Pan-Fried Onion Dip, which got my family through some difficult days of the pandemic.
My version uses a little less oil and butter since I’ve found that you can get away with quite a bit less, and I substitute Greek yogurt in place of sour cream, since I like it more.
I also add just a bit of soy sauce and fish sauce, which maybe Ina would never do, but you know that I’m always adding umami to everything.
Oh, and unfortunately Ina tells you that you can caramelize onions in 30 minutes, which again, is not possible.
Caramelized French Onion Dip Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- olive oil and butter – the dream team for caramelizing with excellent flavor.
- yellow onions – the star of the show, they brown up so sweet.
- sugar – just a bit helps the onions brown.
- salt and pepper – seasons everything.
- cream cheese – makes this creamy dip nice and rich, the way it should be.
- mayonnaise – smooths out the cream cheese a bit.
- Greek yogurt – lightens everything up and adds just a bit of tang. Fage Total 5% is the only Greek yogurt we use around here.
- soy sauce – seasons the dip and adds savoriness.
- fish sauce – just a small splash adds huge umami depth to this onion dip with caramelized onions. You can sub Worcestershire sauce here if you need to.
- hot sauce – balances the richness with just a bit of heat. Tabasco or something similar is great!
- to serve, you can do plain potato chips, crackers, or crudité like carrots or cucumbers.
How To Make This Caramelized Onion Dip Recipe
- CARAMELIZE ONIONS. In a large skillet, heat the oil and butter, then add the onions, salt, sugar, and pepper and cook until onions are deep golden brown, stirring occasionally. Remove from heat and let cool for a few minutes.
- PROCESS. Add the cream cheese, mayonnaise, yogurt, soy sauce, fish sauce, and hot sauce to the bowl of a food processor and process until smooth. Add the cooled onions and pulse until mixture reaches your desired texture – anything from completely smooth to larger onion chunks.
- SERVE. Taste the dip and adjust the seasoning with a bit more soy sauce, fish sauce, or hot sauce, if needed. Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour before serving. Serve with chips, crackers, or fresh vegetables.
Home Chef Tips
- Don’t rush the onions. Yes, they need over an hour to cook at mostly a medium-low heat. Increase the heat, and they’ll cook faster, but they won’t be truly caramelized and sweet. They’ll be brown and kind of burnt tasting.
- Stir less than you think. Let the onions sit and develop color for 10 to 15 minutes between stirs.
- Chill time matters. The dip gets better and more cohesive after resting in the fridge.
- Want an herb garnish? Feel free to sprinkle some fresh chives or parsley over the finished dip for a bit of color to break up all the brown.
Caramelized French Onion Dip Storage
Store this French onion dip in an airtight container in the fridge for up to 5 days. Let it come back to room temperature and give it a good stir before serving.
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Caramelized Onion Dip Recipe
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- ½ teaspoon freshly ground black pepper
- 4 ounces cream cheese at room temperature
- ½ cup mayonnaise
- ½ cup plain Fage 5% Greek yogurt
- 2 teaspoons soy sauce
- 1 teaspoon fish sauce
- 4 to 6 dashes hot sauce Tabasco or similar
- Chips, crackers, and/or fresh vegetables for serving
Instructions
- In large skillet, heat oil and butter over medium heat until butter is melted. Add onions, salt, sugar, and pepper and cook 10 minutes, stirring occasionally. Reduce heat to medium-low and cook 55 to 65 minutes longer or until onions are deep golden brown, stirring occasionally. Remove from heat and let cool 10 minutes.
- Add cream cheese, mayonnaise, yogurt, soy sauce, fish sauce, and hot sauce to bowl of food processor fitted with knife blade attachment and process until smooth. Add cooled onions and pulse until mixture reaches your desired texture – anything from completely smooth to larger onion chunks.
- Taste and adjust seasoning with a bit more soy sauce, fish sauce, or hot sauce, if needed. Transfer to serving bowl, cover, and refrigerate for at least 1 hour before serving. Serve with chips, crackers, and/or fresh vegetables.
