Sour Cream and Caramelized Onion Dip with Beef Demi-Glace

February 03, 2026By Alysa Seeland

Sour Cream and Caramelized Onion Dip with Beef Demi-Glace

Name: Sour Cream and Caramelized Onion Dip with Beef Demi-Glace
Yield: 12
Ingredients: 2 Tbsp grass-fed butter; 2 large yellow onions, diced; 2 medium shallots, minced; 4 cloves garlic, minced; 1 tsp sea salt, plus more to taste; ¼ cup FOND's beef demi-glace; 1 1/2 cups sour cream; 4 oz cultured cream cheese, softened; ½ cup avocado or olive oil-based mayonnaise; 1 tsp granulated onion; 1 tsp granulated garlic; 4 Tbsp chives or green onions, finely chopped, plus more for garnish

Rated 5 stars by 1 users

Servings

12 Servings

Calories

147

"Sour cream and onion dip was probably my number one pregnancy craving, and I love using this dip for vegetable crudité and tallow potato chips alike. FOND's new beef demi-glace takes this classic combo to a whole new level, adding depth, complexity, and umami to the caramelized onions.

Onions, garlic, and shallots are members of the allium family and are known to support detoxification pathways and a healthy gut microbiome. Full-fat sour cream and cultured cream cheese add a calcium and probiotic boost, making this dip both nourishing and delicious. Serve at your Super Bowl party, bring it as an appetizer to your next gathering, or enjoy it as a satisfying snack for all members of your family."

— Becki Yoo, MS, RD, LD | @beckiyoord

Author of Naturally Nourished Kids

Author:

Becki Yoo

Ingredients

2 Tbsp grass-fed butter
2 large yellow onions, diced
2 medium shallots, minced
4 cloves garlic, minced
1 tsp sea salt, plus more to taste
¼ cup FOND's beef demi-glace
1 1/2 cups sour cream
4 oz cultured cream cheese, softened
½ cup avocado or olive oil-based mayonnaise
1 tsp granulated onion
1 tsp granulated garlic
4 Tbsp chives or green onions, finely chopped, plus more for garnish

Directions

Caramelize the onions and shallots. Heat the butter in a large skillet over medium-low heat. Add the diced onions, shallots, and sea salt. Cook, stirring occasionally, for 25–35 minutes, until deeply golden and caramelized.
Add the minced garlic to the pan and cook for 1-2 minutes, just until fragrant.
Stir in the beef demi-glace to deglaze the pan and stir to coat the onions evenly. Cook 5-7 minutes, scraping the bottom of the pan occasionally, until all of the liquid has reduced and the onions are deeply caramelized and jammy. Remove from heat and let the mixture cool for 10 minutes.
In a medium bowl, combine the sour cream, softened cream cheese, mayonnaise, granulated onion, and granulated garlic. Mix until smooth.
Stir the cooled onion mixture into the sour cream base. Fold in the chopped chives.
Taste and adjust, seasoning with additional salt if needed.
Refrigerate for at least 30 minutes to allow flavors to develop. Garnish with extra chives before serving.