Homemade Onion Dip

Okay, people, hear me out because I aim to make a good case for onion dip made from scratch, ditching those packets of salty onion soup mix, nixing those heavy tubs of overly thick onion dip. Why? Forget being "as good as" those processed-food versions. Instead, know that it's better than what you can buy, a real taste revelation, like a forgotten treat from another time. Intrigued? Make a quick batch asap using ingredients you probably already have on hand, then put it out with some chips before dinner or on a platter for a watch party or tailgate event. "What is this?" everyone will ask, reaching for another potato chip. Be gone, mass-produced onion dips!

DIY Onion Dip, Retro Perfect & Made from Scratch. Some Times Called "French" Onion Dip or "California" Onion Dip But Neither French Nor Californian. A Vintage, Easy Tried-and-True Recipe. Extra Welcome When "Supper's a Little Skimpy". A New Addition to The Homemade Pantry, a Kitchen Parade Specialty. Budget Friendly. Potluck & Party & Tailgate Friendly. Low Carb. Vegetarian. Naturally Gluten Free. Rave Reviews. So Good!!

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COMPLIMENTS!

• "Oh my, I made this dip for our Sunday football/baseball party this past weekend and it was awesome. Everyone complimented me on it. Last night I boiled a potato and then mashed it with the leftover dip. Yummy. I will definitely making this recipe again!" ~ Sweet P

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"Real" Onion Dip & "Real" Cool Whip.

Is this a Who Knew? recipe, as in, Who knew we could make onion dip from scratch?

The Yes, of course! answer is so obvious now but never before did it occur to me to make that Lipton-onion soup-like dip with real onions.

It's the Cool Whip Syndrome, I think. When my mother was teaching Home Economics, she overheard a student report that "real Cool Whip" — meaning real whipped cream — tasted so good!

But if Cool Whip is so easy, so convenient, so good, why bother to make the real thing?

Why, indeed? Well, those store-bought food products may have their place but for (nearly always) better taste, lower cost, known ingredients, homemade is the great choice, from scratch the wise choice.

To my taste, this Homemade Onion Dip is completely delicious.

It's all about the smoky earthy onion flavor, thanks in part to my upping the proportion of onions:binder. I did once (just once!) make a tactical error by sautéeing the onions with a tablespoon of brown sugar, something that works like gangbusters for fajitas but contributes an unnecessary sweetness to what's intended to be a savory onion dip.

Furthermore, avoid temptation to substitute "sweet onions" such as Vidalia onions or Walla Walla onions, which are wonderful raw but fall flat once cooked. Instead, choose so-called "yellow" onions with translucent skins or "Spanish" onions with brown skins or for a little sharpness, "white" onions with white skins.

Tonight I'm taking Homemade Onion Dip and chips to a special potluck of two book clubs where we'll discuss the Michael Pollan book, The Omnivore's Dilemma: A Natural History of Four Meals (affiliate link) by leading food thinker Michael Pollan.

It's my second time through the book; I am newly convinced that it is the Silent Spring of food.

I believe that someday, we'll recognize that this book created the tipping point that changed our expectations, our demands, to banish late 20th century Cool Whip and supermarket onion dip food products to return to real food made from whole ingredients.

Let's start now!

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Recipe Overview: Homemade Onion Dip

• This recipe revives a nostalgic party favorite and elevates it to new heights with just eight ingredients common in most household pantries. The onion flavor comes from real onions, caramelized until soft and sweet. That sweet onion flavor really comes through, it's such a surprise, a reminder how homemade versions of retro recipes some times not only taste better but also reveal forgotten tastes. Pro Tip. You might just need an extra bag of chips!
• Distinctive Ingredients = Onions caramelized in olive oil + Mayonnaise + Sour Cream
• Short Ingredient List = all the above + worcestershire + horseradish + garlic + salt & pepper
• This Homemade Onion Dip is made with whole food. That means it substitutes real onions and home-cooking pantry ingredients for the onion dip's (1) "semi-homemade" version (sour cream and mayo plus a packet of Lipton Soup Mix with a long list of ingredients [Dehydrated Onion (Sulfites), Salt, Corn Starch, Onion Powder, Hydrolyzed Soy Protein, Sugar, Palm Stearin, Maltodextrin, Caramel Color, Yeast Extract, Monosodium Glutamate, Natural and Artificial Flavor, Hydrolyzed Wheat Protein, Disodium Phosphate, Autolyzed Yeast, Disodium Inosinate, Disodium Guanylate.] or the dip's (2) "store-bought" version with an equally long list of ingredients [Sour cream (cultured milk, cream, nonfat milk powder, gelatin), onion, cream cheese (pasteurized cultured milk, cream, salt, stabilizers [xanthan, carob bean, guar gum]), mayonnaise (expeller pressed canola oil, water, whole eggs, apple cider vinegar, egg yolks, salt, white mustard [distilled white vinegar, water, mustard seed, salt], lemon juice concentrate), garlic puree (garlic, water), dehydrated onion, water, salt, sugar, vegetable base (sauteed vegetables [carrots, onions, tomatoes], sea salt, yeast extract, corn oil, canola oil, cultured dextrose (cultured dextrose, maltodextrin), balsamic vinegar, modified cornstarch, brown sugar, black pepper, lactic acid.] Which one sounds more appetizing? Yeah. Agreed.
• When to Serve = Onion dip is a party favorite, it's easy and inexpensive to serve at home or take along to a potluck, a tailgate, a fall picnic, a family party. Serving Onion Dip with chips is traditional but don't overlook veggies, burgers, wings, crackers and more.
• It's vegetarian and sure, could be converted to vegan but really, it's got so many non-vegan ingredients, I'd pick something else when a vegan dip is important.
• For Garnish = People might not know what this is! That's because we're so accustomed to that tub of onion dip from the grocery store. I like to fill the bowl with dip, then stick a potato chip into it. That'll give it away!
• Kitchen Tools = a skillet for caramelizing the onions, a bowl and spoon for mixing all the ingredients together
• Timing = Allow a good hour (mostly unattended, just stay close and keep a close eye out especially at first to get the temperature right) to slowly caramelize the onions, it's a process that really can't be rushed without risking burning the onions. After that, it takes only 5 minutes to finish the dip. But! Also allow time in the fridge for the flavors to meld and turn all rich and onion-y. I promise, the difference is worth the wait.
• Appearance = No doubt, there are more attractive dips.
• This is pantry-friendly recipe. Check, you already have all the ingredients, right?!
• This is a budget-friendly recipe. All the ingredients are inexpensive, may already be on hand. Plus, just add a big bag of chips and it's done on the cheap.
• As written, the recipe yields about 2 cups of Homemade Onion Dip. It's easily halved or doubled, your call.
• This recipe works especially well for those Cooking for One or Two.
• So good! I hope you love it!


• For another from-scratch version of a commercial product, take a look at my Basil-Cream Cheese Spread (Boursin Substitute).
• Not quite what you're looking for? Check out my other appetizer recipes, you'll find lots of choices (super-organized, naturally) because I really do love spreads, scoops and dips!

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HOMEMADE ONION DIP

Hands-on time: 10 minutes plus occasional attention while the onions cook over about an hour
Time-to-table: about 3 hours
Makes about 2 cups, easily halved or doubled

Do allow at least a couple of hours in the fridge for the flavors to meld.

• 2 tablespoons olive oil
• 2 - 3 large onions, chopped, about 4 cups (1 pound/450g)
• 1/2 cup (112g) mayonnaise
• 1/2 cup (120g) sour cream
• 2 teaspoons (9g) Worcestershire sauce
• Horseradish to taste (I use about a tablespoon)
• Fresh minced garlic to taste (I use about a teaspoon)
• Salt & pepper to taste

CARAMELIZE THE ONIONS Heat the olive oil in a large non-stick skillet until shimmery. Stir in the onions and stir to coat with fat. Cook the onion on low heat, stirring every so often, until the onions soften, darken and turn golden, about 45 minutes, keep watch on the color, you don't want to burn the onions.

MIX THE DIP To avoid causing the sour cream to separate, let the onions cool a bit before stirring in the remaining ingredients.

CHILL Transfer to a glass container and cover. Let chill for a couple of hours (more is okay) to let the flavors meld and develop.

SERVING IDEAS Serve with potato chips, extra credit for rippled chips! Another personal favorite? Stuffed in celery sticks. The Dip may also be used as a dip for veggies and crackers; spreads for burgers, sandwiches and savory toasts. More ideas? Pray tell!

LEFTOVERS Use up Homemade Onion Dip in three or possibly four days.

VARIATIONS If you already have Slow Cooker Caramelized Onions on hand, use about 1 cup to make Homemade Onion Dip; do know that those onions are sweetened with a little brown sugar which works great for fajitas but not so much, here.

ALANNA's TIPS Yellow, brown and white onions work best for cooking, especially for savory dishes like this. Avoid so-called "sweet" onions that fall under names like Vidalia, Walla Walla and more. Why? Cooked, sweet onions are just flat-tasting. For less obvious bits of onion, chop the onion really fine before caramelizing. Or, hmmm, run it through a mini food processor for something truly smooth. Taste the dip before refrigerating, you might want to add more Worcestershire, horseradish, garlic plus salt and pepper, knowing that the flavors will develop more fully during that time in the fridge.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2024/09/homemade-onion-dip.html .

NUTRITION INFORMATION Per Tablespoon: 31 Calories; 2g Tot Fat; 1g Sat Fat; 2mg Cholesterol; 11mg Sodium; 3g Carb; 0g Fiber; 1g Sugar; 1g Protein. WEIGHT WATCHERS Old Points 1 & PointsPlus 1 & SmartPoints 1 & Freestyle 1 & myWW green 1 & blue 1 & purple 1 & future WW points CALORIE COUNTERS 100-calorie serving = 3 tablespoons (3g protein). This recipe has been Alanna-sized.

I first shared this recipe way back in 2008 at A Veggie Venture, my food blog about vegetables. It's adapted from a then new-to-me cookbook called Dip It! Great Party Food to Spread, Spoon, and Scoop (affiliate link) by cookbook author Rick Rodgers which I'd picked up at a cookbook swap. It's filled with classic dip recipes like this one for Homemade Onion Dip. If you're a party-giver or a even a party-goer, this 2002 cookbook deserves a look even two decades after publication. Oldie but goodie? You bet.

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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