Food Recipes Appetizers Dips & Spreads That Bag of Potato Chips Is Begging for Our Homemade French Onion Dip Be the first to rate & review! Caramelized onions and a beef bouillon cube are the secrets to this savory dip. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on January 10, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Jordan Provost / Food Styling by Thu Buser Active Time: 50 mins Total Time: 50 mins Yield: 3 cups Caramelized onions, Worcestershire sauce, and a beef bouillon cube mixed with sour cream and cream cheese make the perfect creamy, tangy dip for game days and parties. Frequently asked questions What is a beef bouillon cube? Bouillon cubes are made from dehydrated stock, which contains meat, vegetables, MSG, and other seasonings. We use beef bouillon cubes in this French Onion Dip to mimic the flavor you get from onion soup mix. Notes from the Food & Wine Test Kitchen Be sure you pull the sour cream and cream cheese from the refrigerator before making French Onion Dip so they are at room temperature — they won’t mix as well with the other ingredients if they are still cold, and the dip won’t be smooth. Make ahead You can make French Onion Dip and store it in an airtight container in the refrigerator for up to two days in advance of eating. And you can caramelize the onions up to a month in advance; store them in the freezer and thaw them before using them in this recipe (you’ll need a cup of caramelized onions). Ingredients 3 tablespoons unsalted butter 3 medium red onions, halved and thinly sliced 1 tablespoon Worcestershire sauce 1 1/2 cups sour cream, at room temperature 8 ounces cream cheese, softened 1 tablespoon finely chopped flat-leaf parsley, plus more for garnish 1/2 teaspoon onion powder 1 teaspoon grated beef bouillon cube Kosher salt Freshly ground black pepper Kettle-cooked potato chips, for serving Directions Melt the butter in a large skillet over medium heat. Add the onions and cook until they turn a deep golden brown, about 40 minutes, stirring frequently. Add a tablespoon of water to the pan as needed while cooking the onions when they seem dry. Remove the pan from the heat and stir in the Worcestershire sauce. Let the onions cool slightly, about 15 minutes. Transfer the onions to a cutting board and coarsely chop. Set aside 2 tablespoons of the chopped onions. Mix the sour cream, cream cheese, parsley, onion powder, and beef bouillon in a large bowl until completely smooth. Stir in the onions and season with salt and pepper. Garnish the dip with the reserved chopped onions and parsley and serve it with potato chips. Rate It Print