French Onion Chip Dip

Tammy | Chez Nous
by Tammy | Chez Nous
2 cups
15 min

To be truthful, I'm not much of a snacker or grazer, but sometimes I want a good dip for plain chips. Store bought versions hold no appeal for me so when I came across Thomas Keller making French Onion Chip Dip recently, I knew I had to try it!

Thomas Keller is known for his high-end cuisine at The French Laundry in Yountville, California. He also has a few restaurants whose menus and price points are better managed by average diners. This French Onion Dip was made at the now-closed TAK Room in New York City and I've simplified it to make it more accessible for the home cook.

One thing you MUST do, though ...

... is toast the dried minced onions! Spread them in a layer on a baking sheet, set the oven to 300 degrees, and roast for about three minutes. I used my countertop toaster oven and it worked just great.

Thomas Keller is known for using veal stock in so many of his dishes! And for good reason: it tastes amazing! However, even if we DO make homemade stocks, most of us don't make veal stock. I found a concentrated classic reduced veal stock that I like and it only has one ingredient that I disapprove of. Why does veal stock need "caramel color"?!

I go ahead and use it ... and love it! It comes in 1 ½-ounce packages and can be refrigerated after it's opened. Use what is left to make roast beef sandwiches or a killer sauce for grilled steaks.

Sour cream, mayonnaise, and buttermilk are the base for French Onion Chip Dip. Mix them all together with the toasted minced onions and veal stock, add some granulated garlic and onion powder, and season it with salt and pepper. And away you go dipping your chips!

Don't reserve French Onion Chip Dip just for chips!

  • Put it on baked potatoes.
  • Dip French fries in it.
  • Dip fresh vegetables in it! This is really amazing.


Recipe details
  • 2  cups
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  • 1 1/2 Tablespoon dried, minced onion
  • 1/2 cup mayonnaise
  • 1 1/4 cup buttermilk
  • 1 1/4 cup sour cream
  • 2 teaspoons enriched veal stock see notes
  • 2 teaspoons sherry wine
  • 1/2 teaspoon lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • sea salt and freshly ground pepper to season
  • fresh chives to garnish

Heat the oven to 300°F. Spread the dried minced onions on a baking sheet and brown them in the oven. This only takes about 3 minutes so keep a close eye on them. Cool completely.
Mix mayonnaise, buttermilk, and sour cream in a bowl with a whisk. Add the reduced veal stock, sherry wine, and lemon juice.
Add the dried, minced, and toasted onion, the onion powder, and the granulated garlic. Stir to combine. Season generously with fresh ground pepper and salt.
Transfer to a serving bowl and top with chopped chives.
  • I found a concentrated classic reduced veal stock that I like. It is made by the More than Gourmet Company and comes in 1 ½-ounce packages. That package will make 4 cups of veal stock and since you only need 2 teaspoons for this recipe, it can be refrigerated after it's opened ... which is when you should make roast beef sandwiches or a killer sauce for steaks! If you don't want to use veal stock, you could substitute beef stock.
Tammy | Chez Nous
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