French Onion Dip
This French Onion Dip recipe starts with proper browned onions rather than a packet of soup powder. Cooked gently until soft and golden, they bring a mellow sweetness to the tangy sour cream base. A little cream cheese gives the dip enough body to cling to a crisp without making it too stiff.
It is a handy starter for a hot South African Christmas: make it the day before, tuck it into the fridge and bring out a small bowl while everyone gathers. Serve with sturdy salted crisps, cucumber sticks and sweet pepper strips. The onions need patience rather than constant attention, so put them on while you tackle another bit of Christmas preparation nearby.
Ingredients
For the onions
For the dip
To serve
Instructions
- 1Heat the olive oil and butter in a wide, heavy-based frying pan over medium heat. Add the onions and salt, then cook for 5 minutes, stirring often, until the onions begin to soften.
- 2Reduce the heat to medium-low. Cook for another 25–35 minutes, stirring every few minutes, until the onions are soft and a deep golden brown. If they catch before softening, lower the heat and add a small splash of the measured water, scraping up the browned bits.
- 3Stir in the garlic and cook for 1 minute. The mixture should be moist but not watery; let any excess liquid cook away.
- 4Spread the onions on a clean plate and leave to cool for about 20 minutes. Do not stir hot onions into the dairy mixture.
- 5Beat the softened cream cheese in a mixing bowl until smooth. Gradually stir in the sour cream, followed by the Worcestershire sauce, lemon juice and black pepper.
- 6Fold in the cooled onions and chopped chives. Cover and refrigerate for at least 2 hours, or overnight, so the flavours settle.
- 7Stir before serving and taste for seasoning, remembering that salted crisps will add salt too. Spoon into a serving bowl, scatter with extra chives and serve chilled with the crisps and vegetables.
Nutrition (per serving)
- Calories
- 170 kcal
- Carbohydrates
- 7 g
- Protein
- 3 g
- Fat
- 15 g
- Saturated fat
- 8 g
- Sugar
- 5 g
- Fibre
- 1 g
- Sodium
- 160 mg
- Cholesterol
- 40 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the dip the day before Christmas and keep it covered in the fridge. The onion flavour becomes fuller overnight.
- For outdoor serving, nestle a small bowl of dip over ice and replenish it from the fridge rather than putting the whole batch out.
- Keep the dip refrigerated at 5°C or below. Discard any that has stood unrefrigerated for more than 2 hours, or 1 hour if the temperature is above 32°C.
- Wash and cut the vegetables ahead, dry them well and refrigerate in a covered container. Add crisps to the platter only when serving so they stay crunchy.
Frequently asked questions
How long does French Onion Dip keep?
Keep it in a sealed container in the fridge and use within 3 days of making it, or sooner if your dairy ingredients have an earlier use-by date. Use a clean spoon each time.
Can I make it vegetarian?
Yes. Choose a vegetarian Worcestershire sauce, as traditional versions often contain anchovies. Check the label before buying.
Why are my onions burning rather than caramelising?
The heat is too high or the pan is drying out. Lower the heat, add a splash of water and stir. Aim for soft, evenly golden onions, not dark, crisp edges; the timing will vary with your pan and stove.
