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Sweet Sofrito

French Onion Dip

Thick, creamy sour cream dip with sweet, deeply browned onions and chives. Made for ridged potato chips.

By Wanda Oyola 2 h 10 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A bowl of thick, creamy onion dip topped with caramelized onion strands and chopped chives, surrounded by ridged potato chips.

French onion dip is an American party classic, usually made from a packet of dried soup mix. Made with real caramelized onions it is a different dip altogether: sweet, savory and deeply oniony, with soft golden strands all through a thick, tangy base of sour cream. Serve it with sturdy ridged potato chips.

Caramelizing onions on the stove means standing and stirring for a long time. In the Thermomix® TM7™ the sliced onions cook slowly on reverse at soft speed while you do something else, then brown at high heat at the end. Once they cool, the same bowl blends the dip in seconds.

Made in the Thermomix® TM7™

French Onion Dip

Makes: About 600 g (2 1/2 cups)

  • Prep15 min
  • Cook35 min
  • Total2 h 10 min
  • Serves8

Ingredients

For the onions

For the dip

To serve

Instructions

  1. Place the onions, butter, oil, salt and sugar in the mixing bowl. Place the simmering basket on the lid instead of the measuring cup and cook 25 min/120°C (250°F)/reverse/speed soft, until soft and light golden.
  2. Brown 8 min/160°C (320°F)/reverse/speed 1, until the onions are deep golden brown. Check after 5 minutes, and stop early if they start to stick.
  3. Add the water and scrape the browned bits off the bottom of the bowl with the spatula. Spread the onions on a plate and let them cool completely, about 20 minutes. Set a few strands aside for the top.
  4. Wipe out the mixing bowl and let it cool. Place the cream cheese, sour cream, Worcestershire, garlic powder and pepper in the bowl and mix 20 sec/speed 4, until smooth.
  5. Add the cooled onions and chop 3 sec/speed 4, so they break into small pieces but still show. Taste and add salt if needed.
  6. Transfer to a bowl, cover and refrigerate at least 1 hour so the flavors come together.
  7. Top with the reserved onions and chives and serve with ridged potato chips.

Tips

  • Make ahead: the dip tastes even better the next day and keeps 4 days in the fridge.
  • Caramelized onions freeze well. Make a double batch of steps 1 to 3 in two rounds and freeze half for burgers or another batch of dip.
  • For a lighter dip, use plain Greek yogurt in place of half the sour cream.

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