Warm French Onion Soup Dip Recipes

EASY FRENCH ONION SOUP DIP

Steps:

• Mix ingredients together in a bowl. Rest for 5 minutes or until onion bits in the soup mix become softened.
• Serve with your favorite chips!

FRENCH ONION SOUP DIP

Steps:

• Preheat the oven to broil.
• Melt 4 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the onions, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very tender and caramelized, about 15 minutes.
• Meanwhile, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat, then brush butter on both sides of the bread. Transfer to a baking sheet. Broil until lightly toasted and golden, about 1 minute per side. Set aside for serving.
• Once the onions are caramelized, add the sherry and continue to cook until the liquid has reduced completely, about 1 minute. Pour in the beef broth and Worcestershire and scrape any brown bits from the bottom of the skillet with a wooden spoon. Simmer until the broth has reduced by half, about 2 minutes more. Remove from the heat.
• Stir in the cream cheese, 1/2 cup of the mozzarella, sour cream and Parmesan until smooth and creamy. Top with the remaining 1/2 cup mozzarella. Broil until the mozzarella on top is lightly browned and the dip is bubbling at the edges, about 2 minutes. Top with chopped chives and serve with toasted bread.

WARM FRENCH ONION DIP

Steps:

• Stir the soup and cream cheese until smooth.
• Stir in Swiss cheese.
• Pour in baking dish and bake at 375°F for about 30 minutes or until hot.
• Serve warm.

WARM FRENCH ONION SOUP DIP

Steps:

• Mix soup and cream cheese until smooth.
• Stir in swiss cheese.
• Spread in a 1 qrt baking dish.
• Bake at 375 for 30 minutes.
• Cut bread into chunks for dipping.
• You can also toast the bread chunks in the oven and then use for dipping.

FRENCH ONION SOUP DIP

Steps:

• In a medium pot, heat the olive oil and add the onions. Season with salt and pepper. Cook over medium heat until the onions start to brown, then reduce the heat to low and cook, stirring often, until the onions are caramelized; this will take between 30 and 40 minutes.
• Add the beef stock and bouillon cube and simmer until the liquid has been absorbed into the onions. Stir in the sherry vinegar and thyme and season with salt and pepper. Transfer to a medium bowl and set aside to cool completely.
• Add the sour cream and cream cheese to the onion mixture and stir to combine. Place the dip in a serving bowl and top with the chives and lemon zest. Serve with the crostini.