Forget about the packaged onion dip mix and make your own, from scratch! This classic, retro dip gets an upgrade with my homemade recipe, and you may find yourself skipping the onion soup mix for good! In fact, I even have a recipe for Homemade Onion Soup Mix when you need some for your next recipe!
History of French Onion Dip
I have always known it as French Onion Dip, but it is often called California Dip. It is believed that a French cook in Los Angeles put instant onion soup with some sour cream and the recipe was printed in the local newspaper back in the 1950s, and that combination obviously worked! Yes, I could simply buy the onion soup mix and add some sour cream, but if you know me, I always prefer the homemade versions of dressings and dips, like my Homemade Ranch Dressing, and this is no exception.
Ingredients & Substitutions
Onion: Vidalia onions work great in this recipe. They are sweet, and the flavor really pops as you caramelize them. In this case, you just need one onion. In a pinch, you could also use white onion, shallots, or spring onions.
Cream Cheese: Be sure the cream cheese is at room temperature before adding it to the other ingredients.
Cheese: French Onion Dip does not have to be super challenging to make. However, one trick to make it stand out is to use authentic Swiss Gruyere Cheese! Trust me on this one. It’s the best all-around cheese for baking because of its firmness and anti-stringiness if that is even a word. It is now, I guess. It also has a nutty flavor that is delicious! If you can’t find Gruyere, you can use French Comte cheese. Regular old Swiss cheese you find in masses at the grocery store may be substituted, but beware! The texture is different, and it may not give you that dip that stands out from the crowd.
Milk: When adding milk, start with just one tablespoon at a time until the dip reaches your desired consistency.
How to Serve French Onion Dip
Use this dip for your traditional potato chips, of course. But, give it a shot on your next slice of pizza, mashed potatoes, or even a burger! If you must get your veggies in, use this dip to help them go down a bit easier, and tastier! I have a lovely Vegetable Tray that would be perfect with this dip!
How to Store
When stored in a sealed container, french onion dip can last up to 7 days in the refrigerator.
French Onion Dip
Ingredients
- 2 tablespoons canola oil
- 1 medium Vidalia onion, chopped
- 2 cloves garlic, minced
- ¼ cup milk
- 1 cup sour cream
- 8 ounces cream cheese, room temperature
- 1 teaspoon kosher salt, or more to taste
- 1 ½ teaspoons Worcestershire sauce
- ½ cup Gruyere cheese, finely shredded
- 1 bag plain potato chips
Instructions
- Cook onion in oil over medium heat until very soft and tender and slightly browned. Roughly 10-15 minutes.
- Add garlic and cook for about 30 seconds. Set aside to let cool.
- In a medium bowl, combine cream cheese, sour cream, salt, and Worcestershire sauce. Beat with a hand mixer until creamy.
- Add onion mixture and cheese and stir to combine the dish.
- Add milk a tablespoon at a time until you reach your desired consistency.
- Serve cold with potato chips.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Take the ads out of the middle of the recipe that’s not right when you want to make it and can’t read it because the ad is in the middle of the typeing and you can’t close the ad at all
Did you drain the oil? It doesn’t say.
Thank you
How much chopped white onion? 1 cup, 2 cups? “One onion” is not a reliable amount.
We can’t wait to try this appetizer and thank you for all the work you do keeping us knee-dip in useful and practical recipes.
One onion yielded about 1 1/2 cups of chopped onion, but that will reduce greatly when cooked down. You could easily get away with anywhere from 1-3 cups of raw chopped onion.
Your recipes sound delicious
I made this on a whim for my boyfriend and his friends. I am not kidding when I tell you I had grown men asking me to write down the recipe for them! And I love it too, and new favorite. Thank you for this delicious appetizer!
I imagine somewhere you are adding the shredded gruyere cheese but where? I’ve read the instructions twice, and can’t find where to include it. I’m guessing mixing it in with the cream cheese and sour cream?
It’s #5 in the instructions. 🙂
I’ll try this. I just made clam dip. Similar but I used garlic powder, 1 can of minced clams (drained)& clam juice (instead of milk) with a touch of Tabasco. No cheese of course. Clams for that chewy texture.
Soooo good!! Thanks!!