French Onion Dip

This homemade French Onion Dip mixes sweet caramelized onion with Greek yogurt to make a healthy dip that’s the hit of the party.

This recipe is brought to you by Stonyfield

You see it at every party as the host tries to steer guests out of the kitchen and into the actual party. But people linger, dipping into the appetizer nibbles, and always congregating around the food.

And what’s the favorite at every party? It’s always the chips and dip. Everyone loves a dip. Because what’s not to love?

And there’s pretty much no dip more lovable than an easy, savory, French onion dip. It’s the gateway drug for anyone who claims they don’t like onions. It’s caramelized and sweet, and sturdy enough to take on any veggie or chip.

The only thing better? The fact that this caramelized onion dip tastes better because it’s made healthier with organic Greek yogurt.

What I’ve Learned About Organic Dairy

My rule of thumb about eating organic is something Gary Hirshberg, the founder of Stonyfield Yogurt said to me, “You don’t have to eat all organic all of the time, but choose at least some organic to eat most of the time.”

This past fall I traveled to Vermont to visit some of the organic dairy farms where Stonyfield Yogurt gets its organic milk that makes their organic yogurt. And I must say, it was impressive.

Dr. Pete Miller, co-owner of Miller Farm, and Gary Hirshfield, co-founder Stonyfield Yogurt

It’s impressive not only by the standards of how hard multi-generational dairy farmers work (because one in seven farmers will go out of business this year because of the burden of debt) but as Dr. Pete Miller, of Miller Farm said, “Organic isn’t just what we don’t do, it’s about what we do do. It’s a philosophy, and much more about the overall health of the soil and of the animals.”

There’s a tide turning for the better in farming, and it’s turning thanks to organic farming.

Where organic dairy farms differ from conventional is these farmers work from the ground up, treating our environment and food sources with the respect and kindness they deserve.

It takes three years to convert a farm from a conventional farm to be recognized as organic. It takes that long to reverse fields saturated with chemicals and pesticides to pesticide-free. It’s one big reason organic milk costs 100% more than conventional milk, but here’s why organic dairy makes sense:

• In 2006, the Presidential Cancer Panel forecast that 41% of Americans would get cancer for our food sources and environment.
• Only 5% of the hundreds of pesticides used in farming have ben test4ed for safety on adults, and zero on children.
• Organic cows live twice as long as conventional cows, with far less incidence of disease.
• Organic dairy farms average herd size is 55 cows compared to conventional farms with sizes of 350 to 4500 head of cattle. This causes far less incidence of disease as well.

That’s why when it comes to milk and yogurt, I’m happy to choose organic when I can.

French Onion Dip Ingredients

French onion dip begins and ends with the onions. And with my homemade onion dip, there’s nothing else to distract from that sweet, caramelized flavor because those little tubs of pre-made onion dip you get in the grocery store or dip made from those dried up onion spice packets? Those aren’t onions, honey. But this dip…THIS is onion!

The ingredients I love for homemade French onion dip are:

• onions
• butter
• canola oil
• kosher salt
• thyme
• soy sauce
• Stonyfield Whole Milk Greek Plain Yogurt
• sour cream
• onion powder
• PATIENCE AND TIME

Rather than full fat sour cream for this caramelized onion dip, I subbed in healthy Stonyfield Whole Milk Greek Plain Yogurt for most of the sour cream. Stonyfield Greek yogurt is rich, creamy, and perfectly tangy. Greek yogurt adds healthy probiotics to the dip, making it one you won’t feel the guilts for dipping in to twice.

The two umami additions I add to this dip for even more flavor are soy sauce and just a bit of onion powder. The soy sauce adds a bit of saltiness and depth while the onion powder harkens back to that classic onion dip flavor your taste buds remember.

How to Make French Onion Dip

Caramelizing the onions low and slow is the key to a great onion dip. Just when you think they’re almost done, give them another 5 minutes or so, until they’re rich, jammy, and delicious.

Once the onions have caramelized, stir in the yogurt, sour cream, and onion powder. Refrigerate this caramelized onion dip for at least 30 minutes before serving it.

Serve this onion dip with potato chips, veggies, crackers, pita bread, or as a spread on sandwiches. It’s one dip you won’t mind dipping into time and time again.

What Are the Best Onions for French Onion Dip?

You need to use yellow onions for this French onion dip recipe. Don’t try using red onions here — yellow give you the classic onion dip flavor you want.

Can I Prep This Dip in Advance?

Yes, you can make this homemade french onion dip up to 3 days in advance. If needed, give the dip a stir just before serving it.

Tips for Making French Onion Dip

Again, it’s crucial that you not rush the caramelization process when cooking the onions. If the onions look like they’re beginning to burn or crisp, stir in a splash of water or broth and scrape the caramelized fond from the bottom of the pan for the onions to absorb.

If you need this caramelized onion dip to be gluten-free, make sure to buy certified gluten-free soy sauce. If you’ll be serving this dip to a crowd, using the gluten-free version is a safe bet.

If desired, use all Greek yogurt in this French onion dip and skip the sour cream altogether. Up to you!

French Onion Dip

This caramelized onion dip will be the hit of the party. Be patient while caramelizing the onions, time is the secret ingredient to caramelizing the onions to become super sweet and jammy.

CourseAppetizer

CuisineFrench

Keyworddip

Prep Time5 minutes

Cook Time40 minutes

Total Time45 minutes

Servings12

Calories68kcal

Ingredients

• 2 tablespoons butter
• 1 tablespoon canola oil
• 3 yellow onions , chopped
• 2 teaspoons kosher salt , divided
• 2 teaspoons fresh thyme leaves
• 1 tablespoon soy sauce
• 1 cup Stonyfield Whole Milk Greek Plain Yogurt
• ½ cup sour cream
• 1 teaspoon onion powder

Instructions

1. Melt the butter with the canola oil in a large cast iron or heavy bottomed skillet over medium high heat. Add the onions and sprinkle with 1 teaspoon of the kosher salt and fresh thyme leaves. Cook the onions for 5 minutes or until they start to soften, stirring so they don’t crisp or brown in spots. Reduce the heat to medium low, cover with a lid, and continue to cook for 30 minutes, stirring the onions every 10-15 minutes or so. Add the additional 1 teaspoon of salt and the soy sauce as the onions reduce and become more golden and jammy, giving off a rich nutty aroma. If the onions look like they’re beginning to burn or crisp, stir in a splash of water or broth and scrape the caramelized fond from the bottom of the pan for the onions to absorb. Remove from the heat and cool.
2. Mix the greek yogurt with the sour cream and onion powder in a medium bowl. Stir in the cooled onions and refrigerate for 30 minutes up to 3 days before serving.

Nutrition

Serving: 2tablespoons | Calories: 68kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 502mg | Potassium: 80mg | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 2.6mg | Calcium: 37mg | Iron: 0.2mg