French Onion Dip

Total Time:
2 hr 30 min
20 min
1 hr 30 min
40 min

3 1/2 cups

  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
  • 2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1 teaspoon celery salt
  • 1 teaspoon Worcestershire
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt

In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.

Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

Cook's Note: Dip can be pureed until creamy. If too thick, add milk to get desired consistency.

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    Around here, this is everyone's favorite dip and is requested often. I make the recipe as is except I dice the onions and the shallots since I use my immersion blender to make the dip smoother. Oh and I also add some garlic when I add the shallots. In fact, I have onions caramelizing right now so I have this dip ready for Christmas parties.
    This is the best dip ever! I just added a little garlic to the recipe.
    Made this last night and after letting it sit in the fridge for 4 hours tried some.Found it to be way too strong.I had used Pennsylvania sweet onions, which are vidalias grown locally and may be stronger than the regular vidalias I took about 1/4 cup of the dip and mixed it with 1/4 cup of sour cream and it was much better except it still had a strong taste of worcester sauce. Next time I will omit the worcester sauce.
    I think there might be a mistake in the recipe where it says to caramelize the onions over med-high heat. I'm pretty sure it should be med-low. Anyway, that's what I did. I really liked this recipe, but it was a little too sweet for my personal tastes. I'll try regular yellow onions next time in lieu of the Vidalias. Thanks, Chef Fieri.
    As another reviewer mentioned, the directions for carmelizing the onions is off a little. Medium-high heat will cook the onions too quickly and cause them to burn rather than carmelize. Medium or a little lower is more like it. 
    I also am not a fan of celery salt and substituted another spice instead, and like many reviewers substituted garlic for shallots. 
    The ratios in this recipe, however, are perfect. The texture and thickness is awesome. It is a touch sweet, but that is the nature of carmelized onions, you would be crazy to expect otherwise. I licked the spatula after putting it in the fridge to chill and said "wow!" We ate this with ruffled chip as well as with celery/carrots and it was delicious both ways.
    made this for the holidays it was hit will make again for sure!
    Very good, I make this every year for the holidays.
    This dip was delicious. I had made it for the Super Bowl and loved it very much. Although I didn't have enough sour cream, I added some greek yogurt instead since that was the closest thing we had.
    I also chopped the onions and carmelized them the usual way. I substituted garlic for the shallots and used beef bullion in place of celery salt. It was very good. This recipie was very easy to make. It is similar to Lipton or any store bought french onion dip, only fresher with a nice Vidalia onion flavor. This recipie is also very forgiving. IF THE ONION FLAVOR TASTES TOO SWEET, ADD MORE SOUR CREAM & WORSTERSHIRE.
    It's great. I improved it by sauteeing the onions in bacon fat. Then I served it with carrot stix for people who like to pretend they're eating healthy. And Ruffles for us real people. Everyone was happy.
    I make this for every BBQ we go to. Everyone always loves it. I personally am not a fan of french onion dip, but will sit down and have some of this one. If your making this recipe for the first time, please remember that because you sautee the onions and shallots for about an hour it is going to make this a VERY sweet dip compared to one from a jar of mix.
    Delicious. Everyone always raves about it and requests I bring it to any get-together! The first time I made it I forgot to add the celery salt but honestly I think I like it better without. I serve it with potato chips and pretzels. Also good on crackers. Yum!
    This is the best and easiest homemade dip ever. And if you don't have shallots, don't worry, it's fine without them. I used olive oil instead of canola, red onions instead of vidalias---and if you sprinkle a teaspoon of sugar at the end of the caramelization of the onions, it's all good! Oh, and a coupla dashes of red pepper flakes never hurt!
    Awesome and very very easy! It tasted so much better than the stuff out of the jar/bottle. It will be a staple at our house for the big game (aka Superbowl) or anything else requiring dip. I might add some hotsauce next time, but I am a bit of a spice guy.
    Excellent recipe! We made it for the Super Bowl and it was a hit! We didn't have shallots, and it didn't seem to matter. We'll never buy store bought onion dip again.
    I too made this for the Super Bowl, and it was very good. My only recommendation is to chop the onions first, then cook / caramelize them, rather than cutting them into rings, cooking them and trying to chop them again. This makes a good spread for sandwiches, can be used on a baked potato. There are many uses for this dip!
    I made this for superbowl last night omg, everyone loved it they couldn't get their chips out of the bowl. If you like onion dip this is the recipe for you.... make sure you chill it the recipe turns into a masterpiece. I will never by store bought onion dip again. Thanks Guy!
    I made this for the superbowl. My wife loves onion dip(out of the package) and once she tasted this she said no more packaged dip.
    I did have to make two substitutions and I didn't have the shallots, but it turned out great.
    I used soy sauce and yellow onions instead of Worstishire & vadallia.
    I thought this was great! I cut the recipe in half, and it made plenty. The flavors really come together after it sits overnight. Good right after I made it, delicious the next day.
    Beats anything you can buy at the supermarket or make from a box. Have made a couple of times now and is always a big hit.
    OMG, I just went to the fridge with a pretzel to taste this dip. Let me tell you, it's delicious!!! I am making home made potato chips for the game and this is just what they need!!!
    I made this for my son's birthday party and people were going nuts over it! I tasted it right after it was made and it tasted like the stuff out of the packet. I even considered adding some spices and onions, but I'm glad I didn't. After refrigerating overnight, it had an amazing flavor. It definitely had a little zip that the store bought doesn't have. I gave it 4 stars because I did make a couple of changes based on the reviews. I added a bit of balsamic vinegar and subbed 1 cup of Greek yogurt for 1 cup of the sour cream. Very tasty!
    For all the work you have to do to make this dip, the overall flavor wasn't all that. It was a very average dip and I would much rather go and buy the pre-made french onion dip. Don't make this!
    My hubby doesn't even like onions and he loves this dip. I puree it to make it smooth (plus has the added benefit that I don't need to chop the onions too finely). Really easy, it just take time to get those onions all brown and carmalized. Perfect game day food :)
    Very good. I made a lot of modifications, so my final product is probably very different than Guy's. I used yellow onion instead of Vidalia so that it wasn't quite as sweet. I added 2 garlic cloves grated on a micro-plane grater. I added 1/2 tablespoon of Better Than Bouillon beef base and eliminated the Worcestershire. I added 1/2 teaspoon of Balsamic vinegar. I cut down the mayo to 1/2 cup. I also used a high quality full fat organic sour cream though I don't know if it made a difference - it's just what had in the fridge.
    Excellent dip! For some reason I had a hard time caramelizing the onions per his directions, so I had to toss that batch and ended up just chopping the onions and caramelizing them over low heat. It was a hit at the party and I am making it again this weekend for another party.
    I tried this recipe to serve at a bbq a few weeks ago. It was not a big hit! The dip had a sweet flavor to it. I am an experienced cook and followed the recipe exactly the way it was printed. Sorry Guy, we didn't like it!
    I pretty much followed the recipe except I added in a little balsamic vinegar when I sauteed the onions and shallots. I also subbed out half the sour cream for some greek yogurt like I do in all the dips I make. It turned out absolutely delicious and everyone loved it!
    Love this was mentioned way better then the lipton dips or the one you can buy next to the sourcream. I added raw scallions to it when I was done and mixed them in..was a perfect touch.
    I tried this dip because I was sick of the same old same old lipton onion dip. It was a bit of work, but well worth it. Probably could have used less mayo, but all in all a keeper :)
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