French Onion Dip is made from scratch with caramelized Vidalia onions, shallots, sour cream, and a touch of steak sauce. No packaged soup mix needed. Serve with thick potato chips or crisp veggies.
Better Than the Mix
French onion dip made with Lipton onion soup mix is a classic that has been on party tables for decades, and for good reason; it’s quick and easy. This version however, made from scratch with caramelized Vidalia onions, is in a different category entirely.
The sweetness of the onions, the depth of the shallots, and the tang of the steak sauce all work together in a way the packaged mix just can’t replicate. The caramelization takes about 50 minutes on low heat, mostly hands-off, and it is worth every minute.
Ingredients for French Onion Dip
Here’s what you’ll need. Exact amounts are in the recipe card below.
- Vegetable Oil – Used with the butter to caramelize the onions. The combination helps prevent burning over the long cook time.
- Butter – Use a plant-based variety. Adds a richness to the base that oil alone doesn’t provide.
- Vidalia Onion – The sweet variety is important here. Vidalias have a naturally high sugar content that caramelizes beautifully. A sweet yellow onion is the closest substitute. Slice thin and even. A mandoline works best for keeping the thickness uniform, which helps everything cook at the same rate and prevents the thinner pieces from burning before the thicker ones are done.
- Shallot – Added partway through cooking for a slightly garlicky, more complex layer on top of the sweet onion base.
- Sour Cream and Mayonnaise – The base of the dip.
- Celery Salt – A classic French onion dip ingredient that adds savory depth without tasting specifically like celery.
- Steak Sauce – A1 is vegan and adds a tangy, savory complexity that makes a noticeable difference in the finished dip.
- Kosher Salt and Ground Black Pepper – Simple seasonings that ties it all together.
How to Make French Onion Dip
Prep Time: 10 minutes | Cook Time: 50 minutes | Chill Time: 1 hour | Total Time: 2 hours | Servings: 8 | Cuisine: American
STEP ONE: Caramelize the onions. Into a large skillet over low heat, add the oil and butter. When the butter is melted, add the onions. Cook for 35 minutes, stirring occasionally, until golden brown and caramelized. Don’t rush this step. The patience you put into the caramelization is where all the flavor comes from.
STEP TWO: Add the shallots. Add the shallots and 1/4 teaspoon salt. Continue cooking for 15 minutes, stirring occasionally, until the onions and shallots are a deeper brown.
STEP THREE: Chop and cool. Transfer the cooked onions and shallots to a cutting board. Roughly chop into 1/4-inch pieces. Set aside to cool completely before adding to the dip base.
STEP FOUR: Mix the dip base. In a medium bowl, stir together the sour cream, mayonnaise, celery salt, steak sauce, remaining 1/2 teaspoon salt, and pepper.
STEP FIVE: Combine and chill. Fold the onion mixture into the sour cream base. Cover and refrigerate for at least 1 hour or overnight. Serve cold.
Make it Vegan: For a plant-based dip, use dairy-free mayonnaise and sour cream.
Frequently Asked Questions
As the dip rests, the caramelized onion flavor distributes more evenly throughout the base, and the seasonings have time to meld. An hour is the minimum, but overnight gives you the best result.
No. The sour cream and mayonnaise base will separate when frozen and thawed. Make only what you plan to use within a few days.
A small amount of Worcestershire sauce can work in its place. The flavor will be slightly different, but it provides a similar savory depth.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving. Serve cold.
More Game Day and Party Dip Recipes
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French Onion Dip Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons vegan butter
- 2 cups Vidalia onion thinly sliced
- 1/4 cup shallot thinly sliced
- 1 cup vegan sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon celery salt
- 1/2 teaspoon steak sauce A1 is vegan!
- 1/4 + 1/2 teaspoon salt divided
- 1/2 teaspoon ground black pepper
Instructions
- Into a large skillet over low heat, add the oil and butter. When the butter is melted, add the onions.
- Saute the onions for 35 minutes, stirring occasionally, until golden brown and caramelized.
- Add the shallots and 1/4 teaspoon salt.
- Continue cooking for 15 minutes, stirring occasionally, until onions and shallots are darker brown in color.
- Transfer the cooked onions and shallots to a cutting board. Roughly chop into 1/4-inch pieces. Set aside to cool.
- In a medium bowl, stir together the sour cream, mayonnaise, celery salt, steak sauce, remaining 1/2 teaspoon salt, and pepper.
- Fold the onion mixture into the mayonnaise mixture.
- Cover and refrigerate for at least 1 hour or overnight. Serve cold.
Notes
Nutrition
This post was updated on June 4, 2026.
Chris
Vegan onion dip? Even if you don’t like onions, this dip is a MUST!! the creaminess is unbelievable. Just wow! Thank you for this delicious recipe!
thiswifecooks
Thank you! I agree; even so-called onion haters love this dip!
Kayla DiMaggio
I am always on the hunt for a good appetizer. For some reason, I can never think of ideas for them. When I saw this french onion dip I knew that I had to make it! It was so delicious and I loved all the flavors!
Anaiah
I could eat this entire french onion dip to myself with a big bag of chips! I love how easy it is to make and even better that it’s completely plant based. I’ll be serving this for game day or any get together!
thiswifecooks
I’m with you; this dip is addicting!