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Mary Berry French Onion Dip

Mary Berry French Onion Dip - recipe card
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This rich and creamy French onion dip is inspired by Mary Berry’s classic British approach. Slowly caramelized onions add deep, sweet flavor, balanced by tangy sour cream and cream cheese for a luxurious, crowd-pleasing appetizer.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced (about 4 cups)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup full-fat sour cream
  • 4 ounces cream cheese, softened to room temperature
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh chives, finely chopped (for garnish)

Instructions

  1. Melt the butter in a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium heat. When the butter foams and the foam subsides, add the sliced onions and the kosher salt. Stir to coat the onions evenly in the butter.
  2. Reduce the heat to medium-low and cook the onions, stirring every 5-7 minutes, until they become soft and translucent. This takes about 15 minutes. Do not try to speed the process with higher heat, as that can burn the sugars before they caramelize.
  3. Continue cooking over medium-low heat, scraping up any browned bits from the bottom of the pan. After 20-25 minutes total, the onions should be a rich golden-brown color, soft, and reduced in volume by about half. Adjust heat if they start sticking or browning too quickly.
  4. Remove the pan from heat and let the onions cool completely in the pan, about 15 minutes. Cooling is essential so the hot onions do not melt the cream cheese or curdle the sour cream when combined.
  5. In a medium mixing bowl, combine the softened cream cheese, sour cream, garlic powder, and Worcestershire sauce. Whisk together until the mixture is smooth and no lumps of cream cheese remain. The base should be thick and glossy.
  6. Once the caramelized onions are cool to the touch (no steam rising), fold them into the cream cheese mixture along with any rendered butter left in the pan. Stir until the onions are evenly distributed throughout the dip.
  7. Taste the dip and adjust seasoning with additional salt and pepper if needed. Keep in mind that flavors will deepen as the dip chills, so err on the side of slightly less salt.
  8. Transfer the dip to a serving bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld and the dip to firm up to the perfect creamy consistency.
  9. Just before serving, garnish with the fresh chives. Serve with potato chips, crudités, or toasted baguette slices. The dip can be made up to 2 days ahead and kept refrigerated.

Notes

Store in an airtight container in the refrigerator for up to 5 days. This dip does not freeze well due to the dairy content; freezing will cause separation upon thawing. To re-serve, stir well after chilling; bring to room temperature for 15 minutes before serving for the best texture. If the dip seems too thick after refrigeration, stir in a tablespoon of milk or water to loosen.

Nutrition

Keywords: Mary Berry, French onion dip, caramelized onion dip, British appetizer, party dip, easy dip, homemade dip, onion dip recipe, classic dip, creamy onion dip

Find it online: https://maryberrycooks.co.uk/mary-berry-french-onion-dip-recipe/