Rich, savory, and deeply onion-forward, this is the from-scratch version. The onions go in raw and come out soft and golden; the sour cream and mayo give it a cold, creamy finish.
Ingredients
- 3 tsp unsalted butter
- 1 yellow onion, diced
- 1 large shallot, diced
- 1½ cloves garlic (minced)
- 220 ml (1 cup) sour cream
- 110 ml (½ cup) mayonnaise
- ½ tsp celery salt
- ½ tsp worcestershire sauce
- kosher salt and freshly ground pepper
- green onions for garnish
Instructions
- 1Melt butter in a pan over medium heat. Add onions, shallots, and garlic.
- 2Cook, stirring regularly, until completely soft and lightly golden, about 20–25 minutes.
- 3Season with salt and pepper. Remove from heat and let cool completely.
- 4Combine cooled onion mixture, sour cream, mayonnaise, celery salt, and Worcestershire sauce in a bowl.
- 5Mix well. Taste and adjust seasoning.
- 6Refrigerate for at least 1 hour before serving.
- 7Garnish with sliced green onions before serving.
Cook's Note
Let the onion mixture cool all the way to room temperature before mixing into the dairy, adding warm onions to cold sour cream makes the dip thin and watery. Patience here is what keeps the texture right.
Best Served With
Thick-cut potato chips, kettle chips, crudités, or as a spread on sandwiches.
Why This Recipe Works
Slow-cooked onions lose their sharpness and turn sweet and deeply savory, that sweetness is what gives this dip its depth over a packet mix. Celery salt adds a dry, slightly herbal note. Worcestershire adds a savory background that ties everything together.
Make It Yours
- Add a tablespoon of fresh chives for more herb brightness
- Fold in a small amount of cream cheese for a thicker, richer dip
- Add a dash of hot sauce for a mild heat note
Leftover Strategy
Keeps covered in the refrigerator for up to 5 days. Stir before serving.
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Pairing
A cold beer alongside. The richness of the dip pairs naturally with a crisp, light lager.