French Onion Dip

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I made this for my Super Bowl party in a "light" version, and it was a huge hit! I substituted plain non-fat Greek yogurt for the sour cream, and you would never know. Also, I probably sauted the onions for about 30 minutes before adding the shallots, so for 40-45 minutes total to get a really fantastic sweet caramelization. It was so good!

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Wonderful dip- so important to give the onions time to caramelize!!! Thanks Guy.

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Ok I was a little skeptical of this recipe but I tried it for Super Bowl 2012. Let me say it was a hit and friends and family could not believe I made it from scratch. Now I will say I altered the recipe a little bit by adding onion powder because it did not have much of an onion flavor. My use of Vidalia onion was the cause of this but with the additive it was perfect. Thanks Guy!!!

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1st Fieri recipe and it is awesome. Thanks!

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I make this dip all the time, and it is SO good! I always get rave reviews. I let my onions carmelize longer than 20 minutes.. I don't normally time it but I wait until they are a deep golden brown color. I add the shallots and garlic toward the end of the process, as the recipe states. I also half this and it is a pretty good amount. I serve with Kettle brand chips- delish!

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For full disclosure, I am a big fan of the Lipton Onion with sour cream dip. I have been wanting to try a homemade dip for quite some time so I did this one as one of our apps at Christmas. It was really just ok, it turned out to be very sweet in the end and just didn't have that onion deliciousness. I, like another reviewer, adjusted the mayo and sourcream - using a bit more sour cream than mayo - but using less than the recipe called for overall of each. It just seemed like a lot to me. I thought it was too much garlic as I cooked it but I did let it meld over night as well and you really couldn't taste the garlic... again, all I got was sweet. I think this gives a good base for a recipe but I'll play around - I'm not sure Vidalia onions are really the ones to use just because of their sweetness from the start and once they are carmelized - very sweet onion. I think I will try this with your run of the mill onion and see what happens.

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I let my onions cook & caramelize. My dip came out pretty sweet in flavor. I also increased my sour cream to mayo ratio, in favor of sour cream (personal preference. Finally, when I made this, I allowed it to sit overnight. It tasted like it was missing something - I had not added the chive garnish. I added chopped green onion (about 3-4, which added a little color and additional onion "punch." I will not make powdered onion dip again. The flavor is really good and the dip itself is very rich.

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Such powerful flavor! I was looking for a promising simple dip for a last minute lunch gathering. I was very doubtful but it turned out so great! Making it the night before and refrigerating it is crucial to the flavor, and is still good days later if you are short on time. Almost anything is delicious with this dip. I went with veggies and baked pita wedges. My guests noticed that there were real caramelized onions in the dip, that it was not store bought. How rewarding. I prefer to cut the onions into more bite-sized pieces. Great recipe that I will always use (especially now that I can get my hands on some Vidalias!.

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This dip is outrageous!!! I served it at a "munchies" party, and I think someone licked the bowl clean. Everyone was raving about how delicious this dip was. It is now a demand item every time we gather. Store bought dip has no place in my refrigerator any more. Thanks for this dipalicious treat, Guy!

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This is without a doubt the best stuff I ever tasted - NEVER will I buy a supermarket brand again. this is so easy to make and top notch awsome!!! Thanks Guy - you always do it good.