Caramelized French Onion Dip with Sour Cream and Chives

Steps

1. Step 1

   Melt the butter in a large skillet over medium heat. Add the sliced onions and the kosher salt and stir to coat. Cook, stirring every few minutes, for about 10 minutes, until the onions have softened and released their liquid.

   10 min

   • 3 tbsp unsalted butter
   • 2 lb yellow onions (about 3 large)
   • 3/4 tsp kosher salt
2. Step 2

   Turn the heat down to medium-low and keep cooking, stirring every 5 minutes and scraping the bottom of the pan, until the onions are deep golden brown, jammy and reduced to about 1 cup, 35 to 40 minutes. If the pan looks dry or the browned bits start to darken too fast, add the water a spoonful at a time and scrape it up.

   40 min

   • 2 tbsp water
3. Step 3

   Scrape the onions onto a cutting board, let them cool for 10 minutes, then chop them coarsely so no long strands remain.

   10 min, hands-off

4. Step 4

   In a medium bowl, stir the softened cream cheese with a spatula until smooth and creamy. Add the sour cream, Worcestershire sauce, garlic powder and black pepper and stir until evenly combined.

   • 4 oz cream cheese
   • 1 1/2 cups sour cream
   • 1 1/2 tsp Worcestershire sauce
   • 1/4 tsp garlic powder
   • 1/4 tsp black pepper
5. Step 5

   Fold in the chopped onions and 2 tablespoons of the chives. Taste and add salt as needed.

   • 2 tbsp fresh chives
   • salt
6. Step 6

   Cover and chill for at least 1 hour, so the dip thickens and the flavors settle.

   1 hr, hands-off

7. Step 7

   Stir the dip, scrape it into a serving bowl, scatter the remaining 1 tablespoon chives over the top and serve with ruffled potato chips.

   • 1 tbsp fresh chives
   • 1 package ruffled potato chips (8 oz)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026