Swap the store-bought spice packets in place of this fast and oh-so-fresh recipe for Homemade Sour Cream and Onion Dip made with just six ingredients. Elevate your snack game with real caramelized onions for an irresistible dip that’s a crowd-pleaser every time!
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Few things are more satisfying to me in the kitchen than recreating a store-bought classic from scratch. While some things are inevitably just better when bought versus made, sour cream and onion dip (a.k.a. French onion dip or caramelized onion dip) belongs on the other side of the spectrum. Homemade is absolutely, undeniably, totally worth the (minimal) effort.
I’ve recreated the classic soup mix-turned-dip with just six simple ingredients, and it all begins with slowly caramelized onions that make up the majority of the fresh flavor of this recipe.
Best of all, this homemade sour cream and onion dip can be whipped up a day in advance and stashed in the fridge to give the flavors even more time to mingle before you commence your dipping and dunking with chips (homemade barbecue potato chips are an insane indulgence), crudité or perhaps just a spoon!
An ingredient in the list below might surprise you…
- Caramelized onions: Onions are the star of the show, bringing a sweet and savory depth to the dip through caramelization. Use white or yellow onions. Time-saving tip: Make them in advance! Caramelized onions can be stored in an airtight container in the refrigerator for up to a week.
- Sour cream: This provides the creamy base of our dip.
- Soy sauce: My secret ingredient! It adds the perfect amount of salty, rich flavor to balance out the sweetness of the onions. Opt for low-sodium soy sauce so it isn’t too salty.
- Garlic powder: Adds a subtle but essential hint of savory garlic flavor that enhances the overall taste.
See the recipe card for full information on ingredients and quantities.
There are just two steps to making this homemade French onion dip: caramelizing the onions and mixing together the sour cream base. It’s that easy! But, to achieve sweet, caramelized onion perfection, you’ll need a little bit of time and patience. You want the onions to reach a deep golden brown color, a process that takes at least 30 minutes to achieve.
All that’s left to do is add the cooled caramelized onions to a bowl with the sour cream, soy sauce, garlic powder and a dash of pepper. Mix it all together and serve immediately or stash it in the fridge for up to 3 days. The flavors of this dip only get better the longer it has a chance to chill out in the fridge!
Kelly’s Note: You risk the sour cream curdling if you don’t allow the onions to cool. So don’t skip this step!
- Caramelization is Key: Take your time caramelizing the onions; this is the foundation of a rich, flavorful dip.
- Chill for Intensified Flavors: If time allows, I highly recommend letting the dip chill in the refrigerator for at least an hour before serving to intensify the flavors.
- Taste and Adjust: Taste along the way and adjust the soy sauce, garlic powder or any other seasonings to match your taste buds. It’s your dip, so make it just how you like it!
- Make Extra Caramelized Onions: Whenever I make this recipe, I double the amount of onions I’m caramelizing. Then, I stash the extras in the freezer. They’ll last for several months and can be used in a variety of dishes, from French onion mac and cheese to pizza and even this cheesy tomato tart.
- Storage Tip: Keep any leftover dip in an airtight container in the refrigerator. It stays fresh and flavorful for up to a 3 days, but with its irresistible taste, chances are it won’t last that long!
How to Caramelize Onions Like a Pro
Before you dive into making this French onion dip, let me share a few pro tips for caramelizing onions:
- Stir Occasionally: Stir the onions occasionally to prevent sticking and ensure even browning.
- Deglaze the Pan if Necessary: If the pan becomes too dry or if the onions start to stick, you can deglaze the pan by adding a tablespoon of water, broth or wine. Scrape up those flavorful brown bits from the bottom of the pan for extra deliciousness.
- Watch for Color Change: As the onions continue to cook, you’ll notice them gradually turning golden brown. This is a sign that the natural sugars are caramelizing.
- Go for Deep Golden Brown: Patience is key! Keep cooking until the onions reach a deep golden brown color. The longer you cook, the sweeter and richer the caramelized flavor will be.
FAQs
The classic pairing is crinkle-cut potato chips (my personal fave!) but any classic potato chip, tortilla chip or even pita chip works, too.
Sure! Greek yogurt can be used as a healthier alternative to sour cream, but keep in mind that the flavor will be slightly different.
Try fresh veggies, pita bread, pretzel bites, or even as a spread on sandwiches and burgers.
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Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 2 Tablespoons vegetable oil
- 2 cups minced onions (white or yellow)
- 1/2 teaspoon sugar
- 1 1/2 cups sour cream
- 2 1/2 teaspoons low sodium soy sauce
- 3/4 teaspoon garlic powder
Instructions
- Add the oil to a large nonstick sauté pan set over medium heat. Once the oil is hot, add the onions, sugar, and a pinch of salt and cook, stirring, until the onions are caramelized, about 30 minutes.
- Set the caramelized onions aside to cool.
- In a medium bowl, stir together the sour cream, soy sauce, garlic powder, ½ teaspoon pepper and the cooled caramelized onions.
- Cover the dip with plastic wrap and refrigerate it until ready to serve.
Kelly’s Notes
- Take your time caramelizing the onions; this is the foundation of a rich, flavorful dip.
- For the best flavor, prepare the dip one day in advance and keep it refrigerated, covered with plastic wrap.
- Storage: Keep any leftover dip in an airtight container in the refrigerator. It stays fresh and flavorful for up to a 3 days, but with its irresistible taste, chances are it won’t last that long!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I used to use onion soup mix and sour cream. This will be so much better. My favorite is onions and minced or chopped clams. Can’t wait to add clams to this recipe.
Let me know how you like the recipe when you try it, Ronald!
I’ve made this on several occasions now and really enjoy the flavours and texture. I agree that properly caramelized onions will take much longer than 10 mins. I cook mine in med-low for 30-45 mins but your updated timing now shows 130 mins. I’m not sure you’ll have much left if you let it go that long!
Thanks so much for catching this, Ashley! Updating the recipe now :) It should be “about 30 minutes.”
Very happy with this recipe; however, it take 30 minutes to an hour to caramelize onions, not 10 minutes.
Thanks for your note, Morgan! Thrilled you enjoyed the recipe!
This is very good! And even better the next day like you said.
I’m thrilled you enjoyed the recipe, Scott!
Easy Peasy! I am a low-effort cook. We’ve got some elderly vegetables around the house, so I decided easiest way to get rid of them was crudité with a dip. Normally (in line with my low effort cook status), I mix a pint of sour cream with a package of instant french onions soup mix for the fastest french onion dip in the west – however I am all out of soup mix! Whipped this up, and it is pretty darn good – however I have grown accustomed to the turbo high sodium soup mix, so I threw a bit more soy sauce in to taste – which is still probably healthier than what I’d been making before. I may also add some onion powder for some added stank once it’s had a sit for a while, depending on how the flavour is post-rest.
I’m so glad you enjoyed the ease of this recipe, Scott!
I halved the recipe. (Only because I would eat it all and can’t have that!) I will remember the next time that “medium” heat differs on stovetops and will cook on a bit lower of a flame but I will definitely make it again for guests. It’s so much better than the package mix and the pre-made. Thank you!
You are so welcome, Debbie! I’m thrilled you enjoyed the recipe!
Simple to make but tasty with wow! everytime…thanks for making all easy receipy!
You are so welcome! I’m thrilled you enjoyed the recipe!
Very impressed. I didn’t have any onion dip and was craving it, so I decided to look up a recipe and stumbled upon this one. So glad I did! This is so much better than store bought and everyone I’ve shared it with has agreed. Thank you for sharing!
You are so welcome, Ash! I’m thrilled you’ve been enjoying (and sharing!) the recipe. :)
Delicious! I love making cleaner versions of old favorites. The flavors are spot on.
Woohoo! I’m so thrilled you enjoyed the recipe, Lynn!
Hi, Can you use olive oil in place of vegetable oil?
Absolutely, Gary!
Great recipe. My store was out of the onion dip mix I normally buy so decided to Google a recipe. I used Kite Hill dairy free sour cream and added about 1 tbspn onion powder. I should have used the full amount of diced onion, but only used a half of one. Came out great!
I’m so glad you enjoyed the recipe, Becky!
Best sour cream onion dip I have ever had.
Thanks so much, Sandy!
Can’t wait to try this recipe!!
It sounds delish!!
I hope you enjoy it, Toni!