Roasted onion dip is a delicious savory dip made with roasted sweet onions, butter, and sour cream. It’s also my new obsession. There’s no longer any need to look for new dip recipes. This sour cream and onion dip is the only one you need.
Skip the prepackaged French onion soup mix and make this homemade onion dip instead. It’s easy to make, only requires five simple ingredients (two of which are salt and pepper), and tastes so much better.
Bonus, this dip gets better over time. So, this is your answer if you want something to make a few days before a party or holiday like Thanksgiving. (I’m definitely making this dip for Thanksgiving this year).
How to Make Onion Dip From Scratch
Making onion dip from scratch could not be easier. Here’s what you’ll need to do:
- Cook onions with melted butter until soft and sweet
- Stir the onions into sour cream along with salt and pepper
- Refrigerate the dip overnight so the flavors bloom
We roast our onions for this onion dip. Some recipes have you caramelize the onions in a pot — like when making French onion soup. This is an option, but the oven does quite well for us. If you love roasted onions as much as us, take a look at our recipe for whole roasted onions.
To roast the onions, mix them with melted butter and then bake until they smell sweet and softened. Roasting takes 50 to 60 minutes, but most of this time is hands-off. You’ll just want to stir them every 10 to 15 minutes to ensure they roast evenly.
When your onions finish roasting, stir them into sour cream and season with salt and pepper. We don’t add mayonnaise or other ingredients. Honestly, the dip doesn’t need it. Trust me. This dip is perfect the way it is.
I love serving the dip with kettle chips, but it’s also excellent with raw vegetables and even roasted veggies like these crispy potatoes or roasted broccoli.
I am so excited for you to try this recipe! It’s one of my favorites from this year. It’s another recipe from Chef Richard Hattaway, and he nailed it. Try it soon. You are going to love it! If you love seafood, you will also love our recently added crab dip recipe. It’s delicious and can be served hot or cold.
Frequently Asked Questions
How Long Does Onion Dip Last in the Fridge? You can store onion dip in the fridge for up to four days. In fact, it tastes better the longer it sits since the sour cream has more opportunity to absorb the flavor of the roasted onions. When you are ready to serve the dip, give it a good stir — you might notice some liquid pooled at the top from the onions. That liquid tastes amazing, so we want to stir it back into the dip.
Can Onion Dip be Frozen? Unfortunately, we do not recommend freezing sour cream and onion dip. Sour cream does not freeze and thaw well. While it’s okay to eat thawed frozen sour cream, the texture changes, making it less than ideal for a dip.
Easy Onion Dip (Better Than Store Bought)
- PREP
- COOK
- TOTAL
Skip the prepackaged French onion soup mix and make this easy homemade onion dip instead. It’s easy to make, only requires five simple ingredients (two of which are salt and pepper), and tastes so much better. Sour cream and onion dip gets better over time, making this the perfect make-ahead appetizer!
You Will Need
1 medium-to-large sweet onion like Walla Walla or Vidalia, chopped small (2 ½ cups)
3 tablespoons butter, melted
1/4 teaspoon fine sea salt
1/8 teaspoon fresh ground black pepper
1 pint (16 ounces or 2 cups) sour cream
Directions
1Heat oven to 375° Fahrenheit (190°C).
2Toss chopped onions with the melted butter and spread them into a thin layer on a quarter sheet pan lined with parchment paper or use a 13-inch by 9-inch baking dish.
3Roast, stirring every 10 minutes, until the onions are soft, smell sweet, and begin to turn a light golden color; 50 to 60 minutes. Keep a closer eye towards the end of the cooking time to ensure the onions do not overbrown.
4Transfer the onions while they are still hot to a mixing bowl and scrape all the butter left in the pan into the bowl with the onions.
5Stir in the salt, pepper, and sour cream.
6Cover and refrigerate overnight, and then serve. The dip will last in the fridge for up to four days.
Adam and Joanne's Tips
- When you are ready to serve the dip, give it a good stir — you might notice some liquid pooled at the top from the onions. That liquid tastes amazing, so we want to stir it back into the dip.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Would this recipe work in the air fryer? It’s very hot here and hate to turn on my oven. I’m excited to try this recipe. Thanks a bunch, Lynda
Hello Lynda! Absolutely, you can roast the onions in an air fryer. Generally, they should take around 10 to 12 minutes at a temperature of 350F. Remember to check on them halfway through cooking and consider giving them a stir to ensure even cooking.
Wow, so nice to finally see a great recipe that uses fresh Walla Walla Sweet onions. Can’t wait till summer when I can pick the new crop of them in my garden. But for now, I had to buy some onions at the store. Such a great recipe. Thanks so much.
Hello Harper! We can’t wait for summer when Walla Walla onions are back in season! We’re delighted to hear that you know about them too because they truly are the best!