Homemade French Onion Dip Recipe (2024)

FAQs

What are the main ingredients in French onion dip? ›

Add onion and 1/4 teaspoon of kosher salt; cook and stir until onion is caramelized and golden brown in color, about 20 minutes. Remove from the heat and let cool, 5 to 10 minutes. Mix sour cream, mayonnaise, garlic powder, white pepper, and remaining 1/2 teaspoon kosher salt together in a bowl. Stir in cooled onions.

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.

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.

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 ...

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

Cultured Milk, Cream, Nonfat Milk and Whey, Seasoning (Salt, Dehydrated Onion and Parsley, Hydrolyzed Corn Protein, Monosodium Glutamate), Sodium Phosphate, Guar Gum, Calcium Sulfate, and Carob Bean Gum.

It's our most popular flavor because it combines a creamy, smooth texture with just the right balance of French Onion flavor.

Ingredients. Modified Milk Ingredients, Water, Corn Maltodextrin, Dried Onions, Modified Corn Starch, Salt, Sugar, Vinegar, Bacterial Culture, Lactic Acid, Carob Bean Gum, Guar Gum, Potassium Sorbate, Spice, Colour (Turmeric), Natural Flavour (Contains Celery), Xanthan Gum*, Calcium Propionate*, Sorbic Acid*.

Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), and Salt.

If you're planning a party and want to make your dip ahead of time, or if you have a little dip hanging around after a snacking session, it's safe to refrigerate it for up to three weeks. For the best onion dip flavor, however, don't store it longer than five to seven days.

What will thicken a dip? ›

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.

Storing. Any leftovers can be stored in an airtight container in the fridge for 3-4 days. Unfortunately, the dip can't be frozen because the texture will change after defrosting. Once the sour cream defrosts, it becomes grainy and not as creamy as before.

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.

Grade A Pasteurized Cultured Milk And Cream, Potassium Sorbate, Grade A Whey, Modified Corn Starch, Sodium Tripolyphosphate, Guar Gum, Carrageenan, Calcium Sulfate, Locust Bean Gum, Salt, Dehydrated Onion, Hydrolyzed Soy And Corn Protein, Sugar, Dehydrated Parsley, And Monosodium Glutamate.

Wolfgang Puck Organic French Onion Soup is crafted with organic vegetable stock, together with organic onions, butter, spices, and a touch of wine. Perfect as is or garnish with croutons and your favorite shredded cheese to enhance the flavor.

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.

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.

Ingredients. Sugar, Dextrose, Acidity Regulators: Citric Acid, Malic Acid; Cornflour, Sodium Bicarbonate, Modified Starch, Stearic Acid, Anti-caking Agent: Magnesium Carbonate; Magnesium Stearate, Flavourings, Colours: Beetroot Red, Curcumin, Lutein.