French onion dip is a classic party dip. How do you make it without using soup mix? By making this caramelised onion dip recipe.
Your basic, two-ingredient french onion dip recipe uses French onion soup mix and a carton of sour cream.
It’s an easy dip to make and always popular.
But if you want to use real ingredients and wow your guests with an amazing tasting dip, then switching out the soup mix for caramelised onions is the way to go.
Making the dip itself is quick and easy but…caramelising onions takes time. The key to perfectly caramelised onions is “low and slow.” Cook over a low temperature for around 40 minutes.
The sweet caramel flavour doesn’t come from adding sugar (although you can add a little brown sugar if you have a sweet tooth).
The natural sugars in the onions caramelise during the cooking process. To get that sweetness, you don’t want to brown the onion (and therefore burn the sugar), you want the onions to go golden.
A little time and patience (and the occasional stirring) are all you need for that sweet perfection.
Check out the video on caramelising onions for more details.
Once you caramelise the onions, let them cool before stirring through some sour cream, mayo.
Then let the dip sit for a few hours or overnight for the sweet oniony goodness to infuse the sour cream mixture.
Then serve with your favourite crackers and crudites or as part of a nibbles platter.
What else can you do with caramelised onions?
It’s a great way to turn a humble, and very frugal ingredient into something oh so gourmet and delicious. On a budget!
- 2 onions, sliced
- 1 Tbsp. butter
- 1 cup sour cream
- 1/2 cup mayonaise
- 1 Tbsp. parsley, chopped
- 1 Tbsp. Worcestershire Sauce
- Melt butter in a frypan over low heat.
- Add onions and cook slowly, stirring occasionally until caramelised. This should take around 30-40 minutes. Taste. Onions caramelised perfectly without sugar, but if you have a sweet tooth, you can add a teaspoon of brown sugar at this point and cook for a further few minutes if desired.
- Let the onions cool and chop if desired.
- Add the sour cream, mayonnaise, onions, parsley and Worcestershire sauce to a bowl and stir to combine.
- Cover and refrigerate for several hours or overnight to let the flavours develop.
Best made the night before.
Amount Per Serving: Calories: 175 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 27mg Sodium: 129mg Carbohydrates: 4g Fiber: 0g Sugar: 2g Protein: 1g
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.