3-Ingredient French Onion Dip

I don't think there's a dip out there that's as easy, and delicious as this one. All you need is sweet onions, cheese and enough patience to caramelize the onions. I love making this around the holidays because, let's be honest — who doesn't love hot cheese with onions? It's always a crowd-pleaser!

Equipment

Here's everything you need to make my 3-ingredient French onion dip at home:

• thick-bottomed pan or dutch oven
• 6"x9" baking dish
• cheese grater
• chef's knife
• cutting board

Get the full ingredients list and instructions below!

Cooking Tips

1. I prefer sweet onions when caramelizing because they naturally have more sugars (it's in the name!) which deepen the caramelizing process, giving us a more flavourful end product.
2. The secret to caramelized onions is taking them a little further than you think you should. The further you take them, the better this dish will taste. And consider wearing a shirt that you don’t mind immediately washing, because it will smell like onions. Not that that’s a bad thing!
3. If you're looking for other appetizer recipes, try my mushroom and ricotta crostini, or this shallot tarte tatin. I promise they will be hits!

3-Ingredient French Onion Dip

5 from 1 vote

Because who doesn't love hot cheese with caramelized onions??

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 46 minutes mins

Servings: 10

Ingredients Method Notes

Ingredients

  

• 4 medium sweet onions
• 3 150g boxes of shallot and chive Boursin cheese
• ½ cup grated Gruyere cheese
• crackers for serving
• salt
• olive oil

Method

 

1. Thinly slice 4 medium sweet onions and transfer to a thick-bottomed pan. Cover in 2-3 tablespoon olive oil and 1 teaspoon salt. Heat on medium high, stirring to coat the onions in oil and salt. Cook until deeply caramelized, adding a splash of water as needed to avoid burning and crisping the onions.
2. When the onions are caramelized, transfer them to a large bowl. While still warm, add in 3 150g Boursin cheese wheels. Mix until the cheese has melted and the dip is looking well-incorporated. Taste and adjust seasoning.
3. You could enjoy the dip as is, but I like to transfer it to a 6"x9" baking dish, cover it in ½ cup grated gruyere and broil on high until golden on top and bubbling on the edges. Serve with your favourite bread or crackers and enjoy!

Notes

First time caramelizing onions? Noooo problem. 

Start by heating the pan on medium and cooking the onions until soft. You'll know they're soft when they've reduced in volume by about ½. Once softened, increase heat to medium-high, and continue cooking, stirring occasionally. Stirring only occasionally will allow the onions to brown slightly, without crisping, and ultimately help achieve the caramelization we're looking for. If you notice the onions cooking too quickly and starting to crisp, add a splash of water (like 2 tablespoon to ¼ cup). This will bring back some moisture and slow down the cooking process. You'll know the onions are done when they've taken on a deep golden brown colour. My favourite rule is, once you think they're done add one last splash of water and continue cooking until that last bit of water has evaporated. Taking them that extra step always shows me how far I can take them to get the most flavour.