French Onion Dip

The Academy Awards airs this Sunday, March 2, at 6 p.m. on ABC (or stream it from another platform). There will be lots of movies and actors up for lots of awards, most of whom I don’t know, all of whom I want to look at. I love watching the dresses and jewels and hair and swagger so much that when my children were babies I would leave them at home with their dad and watch from my parents’ house with other young moms so we could all have uninterrupted tv time. Of course, we snacked while watching.

This homemade French Onion Dip is going to be front and center on the coffee table Sunday evening. Made with caramelized onions instead of the packet of freeze-dried onion pieces and spices, this version is next-level. I have some men at home who love Lipton’s Onion Recipe Soup and Dip Mix (which has been around for a long time for good reason – people love it), and I sort of snuck this homemade alternative to them. Rave reviews. One of them even has asked me twice to make the homemade dip again. Win!

Editor’s note: Find more on Oscars snacks in this month’s Back Porch here. 

Made with caramelized onions instead of the packet of freeze-dried onion pieces and spices, this version of French Onion Dip is next-level. 

French Onion Dip

1 tablespoon unsalted butter
3 yellow onions, sliced thin
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 ½ cups sour cream, room temperature
4 ounces cream cheese, room temperature
2 scallions, chopped
¼ cup chopped flat-leaf parsley

Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until they are soft and golden, about 30 minutes. Stir in the Worcestershire sauce, salt, and pepper, and let the onions cool to room temperature.

In a large bowl, stir together the sour cream and cream cheese. Chop the caramelized onions coarsely on a cutting board, and stir them into the sour cream mixture. Stir in the scallions and parsley. Serve with ridged potato chips. The dip can be covered in plastic wrap and kept in the fridge for a week.