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French Onion and Blue Cheese Dip

Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 8

Cooked slowly on the stovetop, onions become meltingly tender and exceptionally sweet. Here, they’re combined with sour cream and other ingredients to create an updated version of a classic dip. A touch of blue cheese adds just the right amount of assertive tang.  


  • 2 Tbs. unsalted butter  
  • 1 large yellow onion, finely diced  
  • 1 tsp. kosher salt  
  • 1 garlic clove, minced  
  • 2 tsp. Worcestershire sauce  
  • 1 1/4 cups sour cream 
  • 1/4 cup mayonnaise  
  • 1/8 tsp. cayenne pepper  
  • 1/4 tsp. freshly ground black pepper 
  • 2 oz. blue cheese 
  • 2 Tbs. milk, plus more as needed  
  • Potato chips and crudités for serving  


In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until the onion is soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature.

In a food processor, combine the sour cream, mayonnaise, cayenne pepper, black pepper, half of the cheese and the 2 Tbs. milk until smooth. If the mixture is too thick, add more milk 1 Tbs. at a time. Stir in the onion and the remaining cheese. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudités for dipping. Makes about 2 cups.

Williams-Sonoma Kitchen.