French Onion Dip
Everyone’s favorite French onion soup is transformed into the cheesiest, creamiest dip of all time. One bite and you’ll be hooked!
Greetings from Seattle! I left the baby corgs with the hubs and took a quick flight out here to pretty much live at Pike Place Market. But since leaving LA, I have not been able to stop thinking about this dip.
This creamy, ooey goeey, cheesy dip with the most epic filling underneath – a filling loaded with caramelized onions mixed with all sorts of creamy goodness. Then it’s baked to that absolute hot cheesy melt-in-your-mouth texture.
We literally ditched the chips here and just ate the filling without saying a word. There was simply no time to waste speaking to one another!
French Onion Dip
Ingredients
- ¼ cup unsalted butter
- 2 onions, thinly sliced
- 2 cloves garlic, minced
- ¼ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup beef broth
- 1 tablespoon red wine, optional
- 4 ounces cream cheese, at room temperature
- ¼ cup sour cream
- 3 tablespoons mayonnaise
- 1 cup shredded mozzarella cheese, divided
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- Melt butter in a large skillet over medium high heat. Add onions, garlic and thyme; season with salt and pepper, to taste. Cook, stirring occasionally, until the onions are very soft and caramelized, about 25 minutes.
- Stir in beef broth and red wine, if using. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, 1/2 cup mozzarella and Parmesan.
- Spread mixture into the prepared baking dish; sprinkle with remaining 1/2 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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What types of onions do you recommend?
Can any part of this be made ahead of time?
Everyone I know has made onion dip and they always have raving reviews, so I figured I’d give it a go! I found this recipe, had full faith in it and supposedly it was amazing, because I walked upstairs to grab a hot pad and by the time I got down stairs half the pan was gone. My family loved this so much that I’m making it for our second Christmas Party.
These recipes are always phenomenal.
Great. Could I add shrimp to it.?
Love this recipe. I’ve made it once before and I’ll be making it again for Sunday with a loaf of crusty sourdough to go with it. The only person who didn’t like/try it last time doesn’t like cheese so I don’t consider that a knock on the recipe.
What type of red wine do you use?
To be honest, I use whatever I have on hand. It is only 1 tablespoon so any type of red wine should be just fine, Rita. 🙂
I have made this 4-5 times now for various parties, holidays, ext. And it is always the BIGGEST hit! I honestly have to make a double batch now because people eat it up so quickly (I don’t mention the calorie count!). With all the onions in it you would think it would be over powering but it’s perfect. I don’t change a thing!
It’s best not to mention the calorie count at dinner parties haha! Awesome Ali, thanks for sharing.
The recipe calls for two onions could you put this in a measurement like 2 cups etc
Hi Vicki – here is a great conversion article to help measure in cups.
http://www.howmuchisin.com/produce_converters/onion
Hope that helps!
The ingredients call for fresh parsley however the directions do not reference when it should be used. Should the parsley go in at the same time as the other herb or is it more of a garnish for the end? I ended up putting it in at the end but just wanted to let you know its missing from the cooking directions.
Yes, that’s right. Thanks for letting me know!
Has anyone tried this in a crock pot?
I made this for a Christmas party at work this week, and decided to try it in a crock pot. I caramelized the onions and mixed everything together the night before – then placed it in a crock pot on high for about 3 hours when I got to work. It turned out amazing and even though I doubled the recipe (and did it exactly by the recipe) it was the “hottest” buffet item at the party. There was a tiny bit left and people were fighting over it out of the refrigerator as early as 7:30 am this morning! They say it tasted even better after sitting overnight – I wouldn’t know – there isn’t any left! 🙂
I’m very picky and do not like cream cheese, mayo or sour cream … ha ha ha can I use just a mixture of two other cheeses, like Gruyere and pepper jack?
That sounds like an amazing cheese combination! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Hi
Can I omit sour cream totally or if not what can I add instead of that ?
Where I live, sour cream is not available
Here is a great resource discussing possible substitutes. Hope that helps!
I have loved every recipe of yours I’ve made! This one is just ok. I’m wondered if maybe I used two too small onions and you used larger ones? I ended up with about a cup of cooked down onions and it was a cheese heavy dip. Thinking it needs more onion to balance?
Yes! You can never go wrong with more onions. Promise!
French onion dip is a classic party food. It tastes great with anything from chips, vegetables, and even cubes of bread. I like to garnish my dip with caramelized onions.
Hi, I know someone asked about the onions, but are they two small, medium, or large onions – they can vary so much in size! (or a total cup estimate could work) And what kind of onions do you recommend? Vidalia, yellow, etc. Thanks!
2 medium onions of your choice would be ideal! 🙂
Do you think I could make this all up, refrigerate it over night, and throw it in the oven the next day? I’m just bringing an app for a party and don’t have time to do it the day of, want to make it up ahead of time 🙂
Yes, absolutely.
I absolutely LOVE french onion soup and can’t wait to try it in this dip… looks amazing!
Mmmmm just reading the recipe makes me all warm and fuzzy! I want some now!! I will have to find a reason to make this soon – perhaps the reason being BECAUSE I WANNA! 😉
CAN I USE ANYTHING IN PLACE OF BEEF BROTH?
Here is a handy article discussing broth substitutes. Hope that helps!
Could I use chicken or vegetable broth in lieu of beef broth?
Yes, absolutely.
Looks scrumptious! Great dip for the upcoming Superbowl 50! 🙂