Baked french onion dip
What would happen if you turned a french onion soup into a dip? Well, you’d get this recipe.
French onion soup is such a classic. It’s intensely savory and comforting, and that’s how I’d describe the perfect dip too. I love french onion soup, so why not made a dip out of it?
How to make french onion soup dip
French onion soup dip has many of the same ingredients that you’ll find in french onion soup.
Onions
You’ll need plenty of onions to make this dip! The base of french onion soup is packed full of thinly sliced onions because you want to have plenty of onion in every spoonful. The onions are caramelized, so you get that perfect balance of savory and sweet. I prefer yellow onions for this recipe, but you could also try this with large white onions or even try throwing in a shallot or two.
Beef stock
Beef stock is what makes up the broth in french onion soup. If you’re like me and you live in a city, it’s very heavy to carry home cartons of stock from the supermarket so I like to keep beef bouillon cubes on hand. This is a dip after all, so the beef bouillon cube adds a punch of flavor to the dip.
Bread
It wouldn’t be french onion soup without some bread! Traditional french onion soup recipes include a rather soggy slice of bread that sits between the soup and the top layer of cheese. Here’s the thing, I’m not a fan of soggy bread. So instead of putting it in the dip, I put the dip in a crusty bread bowl. Who doesn’t love a bread bowl dip, honestly.
Cheese
The best part about french onion soup is that oozy, gooey layer of melted cheese on top. You can use gruyere cheese, but I often find that comté is more affordable. You want to shred the cheese using a grater and then sprinkle it all over the top of the bread bowl before the final bake. This is what puts this dip over the top.
Craving more dip recipes? Check these out:
If you try this recipe, please let me know! I hope you enjoy it as much as I do.
Baked french onion dip
ingredients:
- 2 large yellow onions, medium diced
- 1/2 teaspoon salt
- 1/4 teaspoon white sugar
- 1 beef bouillon cube
- 5 oz. cream cheese, room temperature
- 2/3 cup sour cream
- 4 sprigs fresh thyme, leaves removed
- 1 medium sourdough loaf
- 1 cup grated comté or gruyere cheese
- 1 tablespoon butter, melted
instructions:
How to cook Baked french onion dip
- Heat a large sauté pan with a swirl of olive olive on medium heat.
- Add the onions to the pan, stirring them occasionally until they become slightly translucent along the edges. Stir in the salt and sugar. This will help jumpstart the caramelization process.
- Keep stirring and once the onions start to turn golden add in the bouillon cube and 1.5 cups of water. Bring this to a boil and simmer it until all of the water evaporates. Remove the onions from heat and let them cool.
- Fold the cream cheese and source cream into the caramelized onions. Stir in the thyme leaves and plenty of black pepper. Set this mixture aside.
- Pre-heat your oven to 400 degrees Fahrenheit.
- Meanwhile, cut the top off of the sourdough loaf. Scoop out the inside of the loaf, tearing it into bite-sized pieces. Set the pieces aside. Scoop the dip into the bread and heat it in the oven for 5 minutes.
- Add the cheese on top and brush the sides of the bread with the butter. Bake the dip for another 10 minutes until the cheese is melty. Serve right away.