Onion Dip, specifically Caramelized Onion Dip AKA French Onion Dip, is one of my favorite go-to’s for any party or get together.
Ordinarily, you might start with a pre-packaged dry mix but what we’ve made today is a version that does not start with a mix and contains no MSG or other hard to pronounce chemicals. While this dip does take a little bit of time, the flavor is unparalleled. Are you with me? Let’s go!
Caramelizing the onions helps to develop the rich, deep, sweet flavors of the onions. You don’t need any excess sugar to caramelize the onions but if you want to speed the process along, you can sprinkle the onions with a teaspoon of sugar to help the caramelization along a little faster.
Below: My first video you guys! It’s rough but I made it through my first one! I also reshot this at the same time for some updated photos. Who knew did could look so pretty?
I do not add the sugar as I get the right amount of sugars from the wine without making the dip sweet.
My secret weapon is a little bit of sweet white wine. It gives the onions a punch of flavor and adds a little bit of sugar. If you do not want to use wine, simply omit it.
For the best flavor, continue to caramelize the onions until you reach a deep, golden brown. Once you reach this stage, add a few dashes of Worcestershire sauce. This gives the onions a deep, rich umami flavor. If you prefer, you may try soy sauce if it’s what you have on hand.
Cream the sour cream and cream cheese together. Then, add the freshly chopped parsley and seasonings (to taste) being mindful of the salt if you are serving salted chips or crisps.
Once that is fully incorporated, add the minced caramelized onions and stir well to combine.
Once it’s all mixed together and has some time to meld, it’s really a deeply satisfying dip – and with none of the MSG or fillers of the traditional packaged versions.
We had some friends over for a game of cards and we served this dip and it had them practically licking the bowl. Yep, it’s that good.
Caramelized Onion Dip
- 3 tbsp butter , unsalted
- 3 large onions , thinly sliced
- 1/2 to 3/4 cup white wine [See Note 1]
- 2 to 4 dashes Worcestershire Sauce [See Note 2]
- 1-1/2 to 2 teaspoons salt (more or less to taste) [See Note 3]
- 3/4 teaspoon ground black pepper
- 1 teaspoon garlic powder [See Note 4]
- 16 oz sour cream
- 8 oz cream cheese softened
- 3 tablespoons Italian parsley freshly chopped
- Heat butter in a large heavy saucepan over medium-low heat. Add onions.
- Once onions soften and begin to pick up some color along the edges, add the wine.
- Continue to cook, stirring occasionally until onions are deep golden brown, about 30 minutes.
- Add dashes of Worcestershire Sauce and stir to combine.
- Remove from heat and let cool.
- In a medium-sized mixing bowl, mix together the cream cheese and the sour cream until smooth.
- Stir in the salt, pepper, garlic powder, and parsley.
- Stir in the caramelized onions. Taste and adjust seasoning, if necessary. Transfer to a serving bowl.
- Cover and refrigerate until flavors meld, about 2 hours or up to two days.
- I used Moscato but you may use any favorite white wine of your choosing. If you prefer to omit the wine, replace with the same amount of water to keep the onions moist while caramelizing.
- If you prefer, replace the Worcestershire Sauce with soy sauce or omit altogether with no replacement.
- I used iodized table salt. Use more or less to taste and be mindful of the chips or other snacks that may also be salty when paired with the dip.
- I used roasted garlic powder for its intense garlic flavor, you may substitute regular garlic powder if you prefer.