French Onion Dip

prep 30 minutes, cook 30 minutes
× 6
Stirring a packet of onion soup mix into sour cream has long been the go-to method for this popular party dip; we were determined to do better. By dicing onions instead of slicing them (more surface area) and starting them over medium heat, we create deep color and caramelized flavor in only 30 minutes. A base of sour cream and mayonnaise provides balanced flavor and creaminess, and a pinch of cayenne adds heat, while balsamic vinegar lends sweetness and mellow tang.

1

  • 3 tbsp
    butter, unsalted
  • 2 lbs
    onions, yellow (diced)
  • ½ tsp
    salt
  • ½ tsp
    black pepper
  • ⅛ tsp
    cayenne pepper
Melt the butter in a large skillet over medium heat. Add the onions, salt, pepper, and cayenne. Cook, stirring occasionally, until the onions are translucent (about 10 minutes). Reduce the heat to medium-low, and continue to cook until the onions are golden (about 10 minutes).

2

  • ¼ cup
    water
Add 2 tbsp of water to the skillet, and cook, scraping up any browned bits, until the water has evaporated (about 5 minutes). Add the remaining water and cook until the onions are caramelized and the water has again evaporated (about 5 more minutes).

3

  • 2½ tsp
    balsamic vinegar
  • 1 cup
    sour cream
  • ½ cup
    mayonnaise
Remove from the heat and transfer to a medium mixing bowl. Add the vinegar, and allow to cool (about 10 minutes).

4

  • 1 cup
    sour cream
  • ½ cup
    mayonnaise
Add the sour cream and mayonnaise, and stir to combine completely. Season with salt & pepper to taste. Refrigerate for at least 30 minutes before serving.
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