French onion dip is probably the most classic and iconic appetizer dip ever! And, it’s not only delicious, but can be used in so many different ways. Take a little packet and stir it into sour cream, right? Not so quick … what got us started on making our own, was when a friend brought homemade French onion dip to our house for a dinner party one night. We were blown away by how delicious it was! He used the traditional sour cream in the recipe, but ever since we discovered nonfat plain Greek yogurt years ago, we use it in place of sour cream for everything, You know, less calories and fat and all of those good reasons, plus it tastes so good and is a great base for other flavors.
We are also huge Boursin Cheese fans, and this dip, made with Boursin Caramelized Onion & Herbs , caramelized yellow onions, nonfat plain Greek yogurt, a dash of lemon pepper and soy sauce or Tamari, is so much better than typical French Onion Dip! (if you cannot find Boursin or just don’t have it on hand, plain cream cheese will work in this recipe too). Adding caramelized onions takes this dip to a whole new level! It’s so rich and creamy, and you can feel great about eating it!
Whenever you have some extra time, it’s always a great idea to caramelized some yellow onions. They are so good in everything from soup to dips, sandwiches, crostini, pasta sauces and more. They take a little bit of time and loving care, but you can store them in the refrigerator for up to a week or in the freezer for several months.
If you freeze them, put them into ice cube trays or small plastic containers, so you can pull out the exact amount you want from the freezer!
Caramelizing onions is an easy process, but you can’t rush it. It’s best to cook the onions over lower heat for a longer time, which results in the beautiful browned color and the sweet flavor. If you are so inclined, you can add a bit of white wine or white balsamic vinegar in at the very end of the caramelizing process to deglaze the pan as well as add a bit more flavor. But, caramelized onions are so good all by themselves, too!
If you feel that the onions are beginning to dry out, add a bit more olive oil just a little at a time. You can also a add a dash of water instead of extra oil.
Caramelized French Onion Dip
- 1 5.2 oz. package Boursin Caramelized Onion & Herb Cheese
- 1 large yellow onion, finely sliced or diced
- 1 tbsp. butter
- 2 tbsp. olive oil
- 1 5.2 oz. package Boursin Caramelized Onion & Herbs Cheese Or, you can use 5 oz. of plain cream cheese instead of the Boursin
- 3/4 cup plain nonfat Greek yogurt
- 1 tsp. soy sauce or tamari
- 1/4 tsp. lemon pepper
- 1 tsp. chopped chives or minced parsley for garnish
Caramelizing the onions
- This step can be done several days ahead of time so when you want to make the dip, it will take only a matter of minutes. Store caramelized onions in the refrigerator in an air-tight container until ready to use.
- Heat the oil and butter in a large skillet over medium-low heat until butter is melted. Add the onions and toss to coat well in the melted butter-oil mixture. Turn heat to low and continue to cook for about 45 minutes to an hour.
- Stir the onions occasionally during the caramelizing process — just enough so they don’t burn, but seldom enough that they have a chance to nicely brown. Add a little more olive oil or even a dash of water if they seem to be drying out. This process takes a while, but it well worth it! In the end, you can deglaze the pan with a couple tablespoons of white wine or vinegar if you like.
Making the Caramelized French Onion Dip
- Remove Boursin or cream cheese from the refrigerator and allow to come to room temperature for 10–15 minutes. Place cheese in a small mixing bowl.
- With a handheld beater, or using a fork or wooden spoon, stir cheese until creamy. Stir in yogurt, caramelized onions, soy sauce and lemon pepper. Mix well. Serve with your favorite chips or crudités.