Alton Brown Onion Dip Recipe

Alton Brown Onion Dip is a rich and savory party staple popular for replacing powdered soup mixes with sweet, slow-caramelized onions. Ideally, the dip should be refrigerated for at least an hour before serving to allow the flavors of the roasted onions and garlic to permeate the creamy base.

Alton Brown Onion Dip Ingredients

• 2 medium onions (preferably sweet Vidalia), peeled and chopped
• 2 tbsp olive oil (or canola oil)
• 1 ½ tsp kosher salt (divided)
• 1 ½ cups sour cream
• ¾ cup mayonnaise
• ¾ tsp garlic powder
• ¾ tsp white pepper

How To Make Alton Brown Onion Dip

1. Prep the onions: Peel the onions and chop them reasonably fine. You don’t want large strings of onion in a dip, but you want enough texture to know they are there.
2. Heat the pan: Place a large sauté pan over medium heat. Add the olive oil and heat until shimmering.
3. Sweat the onions: Add the chopped onions and ½ teaspoon of the kosher salt to the pan. Cook, stirring occasionally, for about 10 minutes until the onions are soft and translucent. The salt helps draw out the moisture.
4. Caramelize: Reduce the heat to medium-low. Continue cooking the onions, stirring more frequently now to prevent burning, for another 20 minutes. You want the onions to turn a deep, golden brown color and become very sweet.
5. Cool: Remove the onions from the pan and transfer them to a plate or bowl. Allow them to cool completely to room temperature. (Do not add hot onions to the sour cream, or it will melt and break).
6. Mix the base: In a medium mixing bowl, combine the sour cream, mayonnaise, garlic powder, white pepper, and the remaining 1 teaspoon of kosher salt. Whisk until smooth.
7. Combine: Stir the cooled caramelized onions into the creamy base until evenly distributed.
8. Chill and serve: Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours). This resting period is essential for the dried spices to hydrate and the onion flavor to spread. Serve with potato chips.

Recipe Tips

• White Pepper: Alton specifies white pepper for a reason. It has a sharper, earthier heat than black pepper and blends visually into the white dip without leaving grey specks.
• Patience pays off: Do not rush the onions. If you crank the heat to high, they will burn and taste bitter rather than sweet. Low and slow is the only way to get that “French Onion Soup” flavor profile.
• Mayonnaise quality: Use a high-quality real mayonnaise (like Hellmann’s or Duke’s). Do not use “salad dressing” or Miracle Whip, as the added sugar and vinegar will clash with the natural sweetness of the onions.
• Salt adjustment: The recipe calls for 1.5 tsp salt total, but depending on the saltiness of your mayo and chips, you might want to start with less and taste as you go.

What To Serve With Alton Brown Onion Dip

This dip is designed for salty, crunchy vessels.

• Potato Chips: Ridged chips (ruffles) are the gold standard as they hold more dip.
• Pretzel Sticks: A sturdy dipping option.
• Vegetable Sticks: Celery and carrots if you want to pretend it’s healthy.
• Fried Pickles: An indulgent pairing.

How To Store Alton Brown Onion Dip

• Refrigerate: Store in an airtight container in the refrigerator. It stays fresh for 3–4 days.
• Flavor development: This dip arguably tastes better on day 2 or 3 as the onion flavor intensifies.
• Freeze: Do not freeze. Sour cream separates when frozen and thawed, resulting in a watery, grainy dip.

Alton Brown Onion Dip Nutrition Facts

• Calories: 140kcal
• Protein: 1g
• Carbohydrates: 4g
• Fat: 14g
• Saturates: 4g
• Sugar: 2g
• Salt: 0.4g

Nutrition information is estimated per 2-tablespoon serving.

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