Jessica Flanigan decides to breathe new life into a classic French appetizer, and ends up with a delicious modern take on the retro dish.
Text And Photos By Jessica Flanigan
Many of my holidays growing up were spent at my grandparents house. Easter Sunday always included a ham spiked with cloves, and the very popular french onion dip appetizer. Everyone would stand around the coffee table until the bowl of dip was gone. A package of Lipton french onion soup mixed with sour cream along side a plate of celery and carrot sticks. A vivid food memory in my mind. Fast forward 20 years, and I still crave this appetizer. I have tried making it from scratch before, mixing sour cream, mayonnaise and sometimes chevre with onions to create something vaguely similar to what my childhood mind remembers. I never was able to get it just right however, until now. 
I decided to skip the sour cream and mayonnaise component and instead opted for creme fraiche. I wanted a slighty sour taste that had a mostly creamy texture. Mayonnaise has a flat flavor note that I thought would cover the subtle taste of shallots and onion. I was right. Creme fraiche turned out to be the perfect blank canvas for caramelized onions and onion powder. This dip was incredibly easy too. A perfect throwback to the old days of my Easter dinner traditions. Serve with carrot sticks, celery or sourdough toast points.
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French Onion Dip
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A modern twist on a classic French appetizer, this dip combines caramelized onions and shallots with creamy creme fraiche for a rich, savory flavor.
Ingredients
- 7 1/2 oz Creme Fraiche (213g)
- 1 heaping cup finely chopped onions (150g)
- 3 tbsp finely chopped shallots (1 1/2 oz)
- 1/2 tsp salt (1.5g)
- 1 tbsp plus 1 tsp onion powder (18g)
- 1 tbsp (15 ml) olive oil
- Small pinch of salt
Instructions
- Heat 1 tbsp of olive oil in a pan over medium heat. Add the finely chopped onions and shallots along with a small pinch of salt.
- Sauté the onions and shallots, stirring occasionally, until they are caramelized, about 30 minutes. The onions should be golden brown and soft.
- Transfer the caramelized onions and shallots to a bowl and let them cool to room temperature.
- In a separate bowl, combine the creme fraiche with the onion powder and 1/2 tsp of salt.
- Once the onions and shallots have cooled, mix them into the creme fraiche mixture until well combined.
- Chill the dip in the refrigerator for at least 1 hour to allow the flavors to meld together.
- Serve the dip with carrot sticks, celery, or sourdough toast points.
Notes
- For best results, ensure the onions and shallots are fully caramelized to bring out their natural sweetness.
- Creme fraiche provides a slightly sour taste that complements the onions well.
- The dip can be made a day ahead and stored in the refrigerator.
- Serve with fresh vegetables or toasted bread for a delightful appetizer.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150
- Sugar: 3
- Sodium: 250
- Fat: 12
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
- Cholesterol: 35
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Frequently Asked Questions
Why does this recipe use crème fraîche instead of sour cream?
The article explains this choice directly: the author tried sour cream and mayonnaise versions but found mayonnaise has a flat flavor that obscures the subtle taste of the shallots. Crème fraîche provides a slightly sour note with a mostly creamy texture — the right blank canvas for 30 minutes of caramelized onions and onion powder.
Do the onions really need 30 minutes to caramelize?
Yes — the recipe calls for sautéing the 1 heaping cup of finely chopped onions and 3 tbsp of shallots over medium heat for about 30 minutes until golden brown and soft. The notes emphasize this step: fully caramelized onions are what bring out their natural sweetness and give the dip its depth.
Can I make this dip ahead of time?
Yes — the notes say it can be made a day ahead and stored in the refrigerator. The recipe also instructs chilling for at least 1 hour before serving so the flavors meld, so making it the day before actually improves the result.
I made this last night and it was absolutly delicious! Much better than store-brought and so easy :)
The moment I read the title of this blog, I knew where Jessica was going. Rose, Jessica’s grandmother and my mother ALWAYS had French Onion Dip at a family gathering. There were many optional items on the menu, but this was never skipped. And yes, my mother always used Lipton French Onion Soup mix along with sour cream. It seems to me there may have beeno one more ingredient because I got to mix it up more than once, but if there was, I can’t remember what it was. I think we may have to try this and see how my talented daughter did this time.
Love, Dad