My homemade French Onion Dip is the ultimate party starter! Unlike store-bought dips, this recipe uses fresh, high-quality ingredients to create a truly unbeatable flavour. Plus, it’s easy to make ahead of time and keeps well in the fridge for several days. Just be sure to keep the balsamic onions separate until you’re ready to serve. Pair the dip with some cold cuts and crusty bread for the ultimate appetiser that will have everyone asking for the recipe.
Can you make French Onion Dip ahead of time?
Yes, French Onion Dip can be refrigerated for up to 3 days. Refrigerate the French Onion Dip and Caramelised Balsamic Topping separately. Not suitable to freeze.
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Homemade French Onion Dip
- Total Time: 25 mins
- Yield: 6–8 1x
Ingredients
French Onion Dip
- 1 tbsp unsalted butter
- 2 large brown onions, finely diced
- 250 g (9 oz) cream cheese block, room temperature
- ½ cup (125 g) sour cream
- 1 tsp garlic powder
- 1 tsp sea salt flakes
Caramelised Balsamic Onion Topping
- 2 tbsp olive oil
- 2 large red onions, sliced
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- ½ tsp sea salt flakes
Instructions
French Onion Dip
- Melt the butter in a medium pan over medium–low heat. Add the onion and cook for 5–8 minutes until the onion is translucent and soft. Set aside to cool.
- Place the cooked onion, cream cheese, sour cream, garlic powder and salt in a small bowl. Mix until well combined and smooth.
Caramelised Balsamic Onion Topping
- In a small pot, heat the olive oil on the lowest heat. Add the onion, balsamic vinegar, brown sugar and salt.
- Cook for 10–15 minutes until the onion turns a glossy, deep, caramelised colour. If the onion begins to stick, add 1 teaspoon of water to the pan.
- Allow to cool and serve topped on the French onion dip.
Notes
MAKE AHEAD AND LEFTOVERSÂ
Refrigerate for up to 3 days. Refrigerate the French Onion Dip and Caramelised Balsamic Topping separately. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: condiment, snack, entré, french onion dip
- Method: pan, sauté
