Homemade French Onion Dip Recipe (2024)

FAQs

How do you keep French onion dip from getting watery? ›

If you leave your dip out for a bit as you're dipping different things into it, the yogurt or other dairy base in the dip can start to separate and cause the dip to get a little watery. Simply stir the dip back up and chill it in the fridge if needed to get it back to your desired consistency.

Mix together very well until completely uniform. Taste with a chip and adjust seasonings if necessary. 2Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften. Store in the refrigerator for 5 to 7 days.

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

The secret to this best-ever French dip? It's all in the jus. To make it, you're going to place your roasting pan with the beef drippings on the stove top before adding your onions, garlic, thyme, beef broth and Worcestershire sauce. Bring to a simmer, then cook until slightly thickened.

SKIM MILK, WHEY (MILK), PALM OIL, WATER, CONTAINS LESS THAN 2% OF ONION*, PARSLEY*, SALT, SUGAR, HYDROLYZED SOY AND CORN PROTEIN, HYDROLYZED TORULA AND BREWER'S YEAST PROTEIN, CITRIC ACID, LACTIC ACID, DISTILLED VINEGAR, MONOSODIUM GLUTAMATE, FOOD STARCH-MODIFIED, GELATIN, SODIUM HEXAMETAPHOSPHATE, DEXTROSE, LOCUST ...

INGREDIENTS: CULTURED PASTEURIZED MILK, CREAM AND NONFAT MILK, SALT, DEHYDRATED ONION, MODIFIED CORN STARCH, SUGAR, MONOSODIUM GLUTAMATE, PARSLEY, SPICES, GELATIN, POTASSIUM SORBATE (TO PRESERVE FRESHNESS) AND ENZYME.

Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.

Chips are a good dipping option (says the food blogger obsessed with all kinds of chips). I am partial to sour cream and cheddar ruffle-cut chips here, but plain potato chips are fine as well. I can also vouch for bagel chips, pita chips, pretzel crisps (especially Parmesan Garlic!

Store any leftover dip (or dip you've made ahead of time) in an airtight container up to 5 days. We do not recommend freezing French onion dip. As it thaws, the texture of the dip will change and won't be as creamy as you expect.

What are the ingredients in Lay's French onion dip? ›

WATER, SUNFLOWER OIL AND/OR CANOLA OIL, ONIONS, WHEY PROTEIN CONCENTRATE, AND LESS THAN 2% OF THE FOLLOWING: MODIFIED CORN STARCH, SALT, SUGAR, MONOSODIUM GLUTAMATE, ONION POWDER, CARAMEL COLOR, NATURAL FLAVORS, GLUCONO DELTA LACTONE, LACTIC ACID, XANTHAN GUM, AND DATEM.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

Insufficient caramelization: The key to a flavorful French onion soup lies in properly caramelizing the onions. If the onions are not cooked long enough or over low heat, they won't develop the sweet and rich flavor that is characteristic of this soup.

Other Swiss types of cheese like Raclette cheese or Appenzeller Cheese or Dutch cheeses like Edam cheese or Gouda or Jarlsberg cheese from Norway or American Swiss cheese can all be substituted.

What Is French Onion Soup? French onion soup, or soupe à l'oignon gratinée, is a classic French dish made with caramelized onions and beef stock or broth. The soup is topped with bread and cheese, then gratinéed to rich, gooey perfection. It's traditionally served in a ramekin or a ceramic crock with a handle.

Cultured milk, cream, nonfat dry milk, and whey, salt, seasonings (dehydrated onions, hydrolyzed soy and corn protein, sugar, dehydrated parsley, monosodium glutamate, modified corn starch), sodium phosphate, guar gum, carrageenan, calcium sulfate and carob bean gum. Contains Milk and its derivates.

Sour Dressing (Nonfat Milk, Palm Oil, Stabilizer [Modified Food Starch, Gelatin, Mono and Diglycerides, Guar Gum, Carrageenan, Sodium Phosphate], Soybean Oil, Flavoring [Lactic Acid, Water, Citric Acid, Acetic Acid, Natural and Artificial Flavors], Mono- and Diglycerides and Beta-Carotene, Potassium Sorbate [ ...