Happy Friday y’all! I’m new to the blogging game and have just started writing here at Homemaking Hacker. My mom, Nicki Nichols, started this blog, and I’m going to be taking over while she focuses on her other blog, My Nichols Worth, and some new business ventures.
I’m very excited to be sharing homemaking tips and hacks with you guys. I have some home projects in the works that I will share with everyone soon, but first, I’ll start off with a recipe. This French Onion dip is my go-to, and usually what “finger food” people will ask me to make. I adapted it from another recipe Nicki had, and I just tweaked it until I got it where I liked it.
The awesome part about this dip is it’s made with FRESH ONIONS (yes, plain old white onions), and it super duper easy. No more dry soup mix or pre-made dip. The hardest thing in this recipe is caramelizing onions. If this intimidates you or you’re running especially low on time, you can used dried minced onions like these. I’ve tried this recipe both ways and they both turn out delicious. If you use dried onions, you’ll want to add a bit of sugar. For more tips and tricks, see my recipe notes below!
This recipe is so simple and sooo yummy. You’ll never go back to the store bought stuff again!
For making your dip, I highly recommend these bowls from Amazon. I received them as a Christmas gift and I absolutely love them. They’re durable, dishwasher safe, and have lids!
Full disclosure, if you use any of the links to purchase the items I’ve recommended, I will receive a small commission. It’s no extra cost to you, just something to help me out!
If you try this recipe, let me know what you think in the comments!
French Onion Dip
- 16 oz (2 cups) sour cream
- 3 tsp beef bouillon granules (or 3 cubes)
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 3 Tbsp fresh onion, chopped and caramelized (recommenced method)
- or 3 Tbsp dried minced onion
If using dried onions, combine all ingredients, plus 1/2 tsp sugar in a 4-cup bowl. Refrigerate for 1 hour. Serve with chips or crackers.
If using caramelized onion, finely chop onion (3 tbsp is about 1/3 of a medium sized onion). Place 1 tsp of butter or oil in a small skillet and turn up to high. Once hot, add onion and cook until dark brown.
While onion is cooking, combine the rest of the ingredients in a 4-cup bowl. Once onion is dark brown and tender, add to the rest of the ingredients. Refrigerate for 1 hour. Serve with chips or crackers.
- I really, really recommend using the fresh onions for this recipe. The natural sugars from caramelizing the onion just really set off the dish.
- Before adding your onion, make sure your pan is nice and hot. In order to caramelize any vegetable, you want to cook it over a high, dry heat.
- When cooking the onion, don’t worry if you burn it. You want the onion to get really dark to bring out the natural sweetness. If it gets a little burnt (which I promise I have done), you won’t be able to tell in the finished dip.
- If you use dried onions, just be sure to add the sugar. The dip needs that extra sweetness.
- Instead of the 1/4 tsp of ground pepper, I use our pepper grinder and give it about 3 or 4 twists.
- Wavy potato chips are an awesome pairing with this dip.