Catching Up Over French Onion Dip and Crunchy Chips
I don't know about you, but there’s just something about homemade dips and chips that makes me feel like I’ve got my life together—well, at least until the dishes pile up! This French Onion Dip with Homemade Chips recipe has seen more game days, birthday parties, and “I just need a snack” sofa moments than I can count. The first time I made it, I’d forgot to caramelize the onions all the way; folks ate it anyway...bless them. Now, it’s my secret weapon—though my sister insists I call her when I’m making it “just for taste testing,” of course.
Why You'll Love This Dip (And Chips!)
I make this when I want to feel fancy but can’t be bothered with fuss. My friends say it’s better than the stuff in the tub—could be they’re just being nice, but my family genuinely goes a bit wild for it. Honestly, the smell of onions cooking in butter brings me back to my granny’s kitchen, minus the endless reminders not to touch the stove (or “garbanzo the pan,” as she called it—no, I never figured that out either). And the chips? Sometimes they vanish faster than I can make them, especially if someone’s lurking in the kitchen, “helping.” (If that’s you: I see you!)
What You'll Need (And What You Can Swap)
- 2 large yellow onions, sliced thin (Red work if you’re out of yellow. Sweet onions give a lovely mild flavor, too.)
- 2 tablespoon butter (I sometimes use olive oil—a bit healthier? Maybe?)
- ¾ cup sour cream (Greek yogurt does in a pinch. Granny swore by Daisy brand, but I'm not so fussy.)
- ½ cup mayonnaise (Full-fat, light, or even a vegan version if you’ve got it)
- 1 teaspoon Worcestershire sauce (Optional, but I love that umami hit.)
- ¼ teaspoon garlic powder (Sometimes I toss in a tiny minced garlic clove if I'm feeling bold)
- ¾ teaspoon salt, or to taste
- Black pepper, a few twists
- Chives or green onions for topping (Optional, but snazzy looking!)
- 3-4 medium russet potatoes, washed (Yukon Gold work too—honestly any potato except sweet, unless you’re feeling saucy)
- Oil for frying (Vegetable, canola—whatever’s handy)
- Extra salt for the chips
How To Make It, Step by Step (and a little zig-zaggy)
- Caramelize those onions: Melt the butter in a pan over medium-low heat. Add the sliced onions with a pinch of salt, then let them get all jammy and golden, stirring now and then. Don’t rush! About 30 minutes. (Trust me, I've tried hurrying. You just get sad, soggy onions.)
- Cool down: Once they’re caramelized, set the onions aside to cool. This is where I sneak a forkful. You should too.
- Mix the dip: Combine the sour cream, mayo, Worcestershire sauce, garlic powder, remaining salt, and pepper in a bowl. Stir in the cooled onions—don’t worry if the dip looks streaky, it'll sort itself out after a chill in the fridge.
- Chill out: Pop the bowl in the fridge for at least an hour, but honestly, it gets better the next day. If you can wait. I sometimes can't.
- Slice the potatoes: Use a mandoline if you have one (watch your fingers, please!) or a sharp knife. Thin is best, about ⅛ inch. No need to peel unless you want to.
- Soak and dry: Plop the slices into a bowl of cold water for 30 minutes to lose some starch. Dry ‘em well—really well. Damp chips don’t crisp.
- Fry time: Heat the oil to 350°F (or as close as you can eyeball). Fry the potatoes in batches until golden and crispy, about 2–3 minutes per batch. Flip ‘em if they’re stubborn.
- Drain and season: Pull the chips out onto a paper towel (or clean tea towel, if you’re out—been there), and sprinkle with salt while they’re hot.
- Serve it up: Plop the dip into a nice-ish bowl, scatter chopped chives or green onions over the top, then pile up your fresh chips on the side. Commence snacking.
Some Honest Notes From My Kitchen
- If the onions stick a bit, a splash of water sorts it.
- I usually make the dip the night before—seems to blend the flavors better, though sometimes I don’t have the patience.
- Don’t stress if your chips aren’t “perfect”—the lacy, odd-sized ones taste best anyway.
“I Tried That” Variations (and One Failed Epic-ly)
- Roasted garlic stirred into the dip—nice depth.
- Parmesan grated over the hot chips for a salty zing. Excellent.
- I once tried sweet potatoes for chips; turned out more like crisps than chips. Meh—kids ate them anyway.
- If you skip the mayo and go all Greek yogurt, taste before serving—it’s a bit tangier (good for some, not all!).
What If I Don’t Have a Mandoline?
No stress, just use a sharp knife (go slow, maybe hum a little ‘cause you’ll be there awhile). The chips might be a bit thicker, which gives them more potato-y bite. If you’re going real old school, I’ve heard you can use a veggie peeler but… I can’t vouch for that.
How Long Will This Actually Last?
Technically, you can keep the dip in the fridge for 3 days in a covered bowl, chips for maybe one in a paper-towel lined container. But—real talk? In my house it’s gone within a day, tops. Chips especially. I suspect snack bandits.
This Is How We Serve It (Your Turn?)
I love putting out the dip in a big bowl with chips piled so everyone can dig in. Sometimes we use veggie sticks if we’re pretending to be healthy (nobody’s fooled). If I’m feeling extra, a tiny sprinkle of smoked paprika on top of the dip makes it fancy enough for guests, even my in-laws.
Stuff I Learned the Hard Way
- If you rush the onions, it’ll taste raw and weird—not worth it. Actually, low and slow is king here–set a timer if you're forgetful like me!
- Don’t salt the chips before frying (tried it once, soggy mess).
- Test the oil heat with one slice first—no shame in a little experiment.
Real Questions From Real Snackers
- Can I use store-bought chips? You absolutely can. Sometimes I do when I'm feeling lazy (or out of potatoes). The dip’s still a star.
- Do the onions have to be caramelized? Yup. Tried it with raw once; did not go over well.
- Is it gluten-free? The dip, yes! The chips, if you use potatoes and not a breaded thing, totally fine.
- What if my dip's too thick? Stir in a spoonful of milk or even water, little by little, until it’s just right. No rules here.
- Can I freeze the dip? Not really—the texture gets all funky from thawing. Eat it fresh, that’s my advice.
- Why do my chips come out soggy? Usually not drying the potato slices enough (been there), or oil not hot enough. Try again—I promise it’s worth it!
So, there you have it—French Onion Dip with Homemade Chips, done my way, which honestly just means good food, a bit of a mess, and at least one person licking the bowl clean. If that’s not the point of cooking, I don’t know what is. Enjoy!
Ingredients
- 2 large yellow onions, sliced thin (Red work if you’re out of yellow. Sweet onions give a lovely mild flavor, too.)
- 2 tablespoon butter (I sometimes use olive oil—a bit healthier? Maybe?)
- ¾ cup sour cream (Greek yogurt does in a pinch. Granny swore by Daisy brand, but I'm not so fussy.)
- ½ cup mayonnaise (Full-fat, light, or even a vegan version if you’ve got it)
- 1 teaspoon Worcestershire sauce (Optional, but I love that umami hit.)
- ¼ teaspoon garlic powder (Sometimes I toss in a tiny minced garlic clove if I'm feeling bold)
- ¾ teaspoon salt, or to taste
- Black pepper, a few twists
- Chives or green onions for topping (Optional, but snazzy looking!)
- 3-4 medium russet potatoes, washed (Yukon Gold work too—honestly any potato except sweet, unless you’re feeling saucy)
- Oil for frying (Vegetable, canola—whatever’s handy)
- Extra salt for the chips
Instructions
-
1Caramelize those onions: Melt the butter in a pan over medium-low heat. Add the sliced onions with a pinch of salt, then let them get all jammy and golden, stirring now and then. Don’t rush! About 30 minutes. (Trust me, I've tried hurrying. You just get sad, soggy onions.)
-
2Cool down: Once they’re caramelized, set the onions aside to cool. This is where I sneak a forkful. You should too.
-
3Mix the dip: Combine the sour cream, mayo, Worcestershire sauce, garlic powder, remaining salt, and pepper in a bowl. Stir in the cooled onions—don’t worry if the dip looks streaky, it'll sort itself out after a chill in the fridge.
-
4Chill out: Pop the bowl in the fridge for at least an hour, but honestly, it gets better the next day. If you can wait. I sometimes can't.
-
5Slice the potatoes: Use a mandoline if you have one (watch your fingers, please!) or a sharp knife. Thin is best, about ⅛ inch. No need to peel unless you want to.
-
6Soak and dry: Plop the slices into a bowl of cold water for 30 minutes to lose some starch. Dry ‘em well—really well. Damp chips don’t crisp.
-
7Fry time: Heat the oil to 350°F (or as close as you can eyeball). Fry the potatoes in batches until golden and crispy, about 2–3 minutes per batch. Flip ‘em if they’re stubborn.
-
8Drain and season: Pull the chips out onto a paper towel (or clean tea towel, if you’re out—been there), and sprinkle with salt while they’re hot.
-
9Serve it up: Plop the dip into a nice-ish bowl, scatter chopped chives or green onions over the top, then pile up your fresh chips on the side. Commence snacking.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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