French Onion Dip
French onion dip made with slowly caramelized onions, sour cream, and Greek yogurt. No soup mix, no added sugar — the onions do all the work.
Ingredients
- 1 Yellow Onion
- 2 tbsp Butter
- 1 cup Sour Cream
- 1 cup Plain Full-fat Greek Yogurt
- Salt, to taste
- Splash Chicken, beef, or vegetable broth (for deglazing) Use water if you have no broth
Instructions
- Slice the onion: Cut into thin strips.
- Melt the butter: In a heavy-bottomed pan over medium heat.
- Caramelize the onions: Cook slowly over medium-low heat, stirring often to prevent sticking. They'll soften and turn translucent, then light golden, then a deep amber-brown. True caramelization takes time — too much heat browns them unevenly and turns them bitter rather than sweet.
- Deglaze: Add the broth a little at a time, scraping up the browned bits from the pan. Continue cooking until the onions are deeply golden and soft, about 45 minutes total.
- Combine: Remove from the heat and let cool. In a bowl, mix the sour cream, Greek yogurt, caramelized onions, and salt.
- Chill and serve: Stir until fully combined. The dip should be thick and scoopable — creamy, with visible pieces of onion rather than fully smooth. Serve immediately, or chill 1–2 hours first for noticeably better flavor.