Make French Onion Dip From Scratch
It’s always more fun to DIY. Every week on Food52, we’ll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Some people hear the words “French onion dip” and think tacky, outdated, and boring. I hear the words “French onion dip” and immediately start panicking about how many chips are on hand — and whether we could ever have enough — because I want to eat all of it.
I never have been, and probably never will be, one of those people who is snobby about food. Of course I care about quality, but mainly I just want to eat delicious things and it doesn’t really matter to me if they were invented in 1896 by Escoffier or in 1985 by someone’s Aunt Betsy when she only had cream cheese and a packet of French onion soup mix in the house. (I don’t really know who invented French onion dip, but that sounds about right, doesn’t it?)
More: Turn another tired appetizer into a party sensation with this Homemade Shrimp Cocktail Sauce.
The point is, if something tastes good, that’s all that matters. But there is no denying that homemade usually tastes better than store-bought. And lucky for us, this is definitely one of those times. It’s no surprise to me that sliced red onions, slowly cooked down with thyme, olive oil, a little sugar, and white wine until they’re a dark caramelized jam, taste better than a packet of dehydrated who-knows-what.
It’s also no surprise to me that good-quality cream cheese and sour cream, whipped together in front of my eyes, taste better than whatever stabilizers and thickening agents have gone into a tub of store-bought French onion dip. Once the creamy base and the dark, sticky onions come together, it’s game over. I’m sorry, but that plastic tub never stood a chance. Homemade’s got it beat, hands down.
More: If you need additional proof that homemade is better than store-bought, just try these DIY Sweet Potato Chips.
Now all you have to worry about is whether you have enough chips and crudités on hand, or whether you’re going to adopt my eccentric habit of eating this dip smeared on a sesame seed bagel.