Homemade French Onion Dip

I've cooked a lot of stuff in my day. My kitchen has seen just about everything you could imagine. But nothing I've ever cooked has smelled as good as the big ol’ skillet of onions I caramelized this weekend.

Husband walked in and out of the house several times as they were cooking and every single time he’d walk back in he’d declare, “Great day, it smells good in here!”

And now that I've made this from scratch, I will never, ever, never buy French onion dip again. This was so easy and so incredibly delicious! I can’t wait to make it again!

Homemade French Onion Dip made with caramelized onions, thyme, garlic and sour cream. So easy and so much better... you'll never buy it again!

Homemade French Onion Dip
2 very large yellow onions*
1/4 cup butter
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1 teaspoon sugar
2 teaspoons worcestershire sauce
1/2 teaspoon dried thyme (or 1 tablespoon fresh)
3 cloves garlic, minced
1 pint (16-oz) sour cream

Peel and chop onions (I left mine rather chunky, the biggest pieces being about 1/2" wide and about 1” long).

Add chopped onions, butter, vegetable oil, salt and sugar to a large skillet and cook, uncovered, over medium heat for 20 minutes; stirring occasionally.

Add worcestershire, thyme and garlic and continue cooking over medium heat for about 20 minutes longer or until onions are caramelized and deep golden brown in color. Remove from heat and cool to room temperature.

In a medium-sized bowl, combine sour cream and caramelized onions and mix well. Cover and refrigerate until ready to serve.

Serve with crackers, chips, pretzels and/or chopped fresh vegetables.

*I used onions that were about 4” in diameter.



  1. Definitely making this for the next party we go to! I'm not making until we can share it, cuz I know I would eat it all by myself if I had the opportunity!

  2. Just wondering if you have tried freezing the onion mix so that you have a snack on hand?


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

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