Dairy Free French Onion Dip with Caramelized Onions

Total time2 hr

Prep time10 min

Cook time50 min

Dairy Free French Onion Dip with Caramelized Onions

Slow-cooked yellow onions are the star here, caramelized low and slow in a hot skillet until they turn deeply golden, jammy, and almost sweet. A splash of Worcestershire sauce and fresh thyme get stirred in right at the end, giving the onions a glossy, savory finish before they cool and get folded into a thick, tangy base seasoned with onion powder, garlic powder, black pepper, and a touch of apple cider vinegar for brightness. A few hours in the fridge lets everything meld into a scoopable, cold dip that's rich, savory, and packed with real caramelized-onion flavor in every bite. Finished with a scatter of fresh chives and served alongside potato chips or crisp vegetables, it's the kind of make-ahead party dip people go back for seconds on. This one's an easy, crowd-pleasing choice for a dairy free spread, since every component here is something you can point to and trust.

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Ingredients

8 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
2 large yellow onions, halved and thinly sliced
½ tsp kosher salt, plus more to taste
¼ tsp sugar
1 tbsp worcestershire sauce
1 tsp fresh thyme leaves
1 cup sour cream
4 oz cream cheese, softened
1 tsp onion powder
½ tsp garlic powder
¼ tsp black pepper
1 tsp apple cider vinegar

For serving

1 tbsp fresh chives, thinly sliced (optional)
potato chips or sliced vegetables, for serving (optional)

Instructions

1
Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy. Add the sliced onions, kosher salt, and sugar, and stir to coat.
2
Cook the onions, stirring every 3–4 minutes, for 35–45 minutes, adjusting the heat to medium-low if they begin to brown too quickly, until they are deeply golden, jammy, and reduced to about one-third of their original volume. If the onions stick or the pan looks dry at any point, add a splash of water (1–2 tbsp) and scrape up the browned bits.

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