I love this dip because it takes the classic flavor of French onion soup and transforms it into a warm, scoopable dish. Caramelized onions bring out a natural sweetness, and when combined with melted Swiss or Gruyere, cream cheese, and sour cream, it becomes irresistibly creamy and savory. It’s also naturally gluten-free and vegetarian, so it works for a variety of guests. Whether I serve it with chips, veggies, or toasted bread, it’s always the first thing to disappear.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon butter 2 medium yellow onions, roughly chopped 8 oz cream cheese, softened 1 cup sour cream 1/3 cup mayonnaise 1 cup Swiss or Gruyere cheese, grated 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon Worcestershire sauce 1/2 teaspoon black pepper Kosher salt, to taste
Directions
I start by melting butter in a large, heavy-bottomed skillet over medium-low heat. I add the chopped onions, season them with a little salt, and cook slowly, stirring every few minutes. It takes about 20 minutes for them to become soft, golden, and deeply caramelized.
While the onions are finishing up, I preheat my oven to 350°F.
In a medium bowl, I mix together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
I stir in half of the grated cheese, the caramelized onions, onion powder, garlic powder, Worcestershire sauce, and black pepper. Then I taste the mixture and adjust with salt if needed.
I transfer the mixture to a small baking dish, spreading it evenly, and sprinkle the remaining cheese on top.
I bake it for 20 to 25 minutes, or until the top is golden and the dip is bubbling around the edges. Then I let it cool slightly and serve it warm.
Servings and timing
This recipe serves 6 people and takes about 10 minutes to prep and 40 minutes to cook, so it’s ready in just under an hour.
Variations
I’ve used a mix of Swiss and Gruyere for a richer flavor, but sharp white cheddar or mozzarella also works.
For a spicier version, I stir in a pinch of cayenne or a few dashes of hot sauce.
Sometimes I add a splash of white wine to the onions while they caramelize for an extra layer of flavor.
If I want to keep it lighter, I use low-fat cream cheese and sour cream.
I’ve even served this cold (unbaked) as a chilled dip, and it’s still super tasty.
Storage/Reheating
I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I bake it at 350°F until warmed through or microwave a smaller portion until hot. The flavors are even better the next day.
FAQs
Can I caramelize the onions ahead of time?
Yes, I often make the onions a day ahead and store them in the fridge. It saves time when I’m ready to assemble and bake the dip.
What’s the best cheese to use?
I love using Swiss or Gruyere because they melt beautifully and add that signature French onion flavor, but cheddar or fontina also work well.
Can I make this dip ahead of time?
Absolutely. I prepare the dip, cover it, and store it in the fridge. Then I just bake it when I’m ready to serve—perfect for parties or prepping in advance.
What should I serve with this dip?
I serve it with tortilla chips, toasted baguette slices, crackers, or fresh veggie sticks like carrots and bell peppers. It’s versatile enough to go with anything crunchy.
Is this dip gluten-free?
Yes, the dip itself is gluten-free. I just make sure to serve it with gluten-free chips or veggies if I’m hosting gluten-sensitive guests.
Conclusion
This Baked French Onion Dip is rich, savory, and absolutely crave-worthy. I love how it turns simple ingredients into a dish that feels indulgent and comforting. Whether I’m hosting a get-together or just treating myself, this dip always hits the spot.
This rich and creamy baked dip is packed with caramelized onions, melty cheese, and savory flavor. Perfect for parties, game day, or cozy snacking with chips or bread.
Ingredients
1 tablespoon butter
2 medium yellow onions, roughly chopped
8 oz cream cheese, softened
1 cup sour cream
1/3 cup mayonnaise
1 cup Swiss or Gruyère cheese, grated
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
Kosher salt, to taste
Instructions
Caramelize the Onions:
In a large, heavy-bottomed skillet over medium-low heat, melt the butter.
Add the chopped onions, season with salt, and cook, stirring occasionally, until deep golden brown—about 20 minutes.
Preheat Oven:
Preheat your oven to 350°F (175°C).
Mix the Base:
In a medium bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
Add Flavor and Onions:
Stir in half the grated cheese, caramelized onions, onion powder, garlic powder, Worcestershire sauce, and black pepper. Adjust salt to taste.
Bake:
Transfer the mixture to a baking dish and top with the remaining cheese.
Bake for 20–25 minutes, or until golden and bubbly.
Serve:
Serve warm with chips, crackers, or vegetables.
Notes
Make ahead: You can prep the dip up to 1 day in advance. Store in the fridge and bake when ready to serve.
For a stronger onion flavor, use Gruyère instead of Swiss.
Serve with toasted baguette slices, pretzels, or gluten-free crackers.
For extra richness, add a sprinkle of Parmesan before baking.
