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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Do you put the 2 garlic cloves in whole or minced?
Minced! 🙂
Welcome to Seattle!!! Enjoy Pike Place Market : )
Can I leave out the mayo or substitute with sour cream?
Yes, absolutely.
This looks way too good, I think I need some of this asap…
Look absolutely delicious! Am I missing something though, how much onion?
The recipe indicates 2 onions, sliced.
How do you make this into a soup? Or can you?
This recipe is strictly for a dip, not soup. Sorry!
Hi Chunga,
Happy New Year… I love your recipes and your website! Instead of baking in the oven, could this be popped into a small crockpot and finished off there instead?
Thanks so much!
Angela
Happy New Year! Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
Holy smokes!! I’m embarrassed to admit how much French onion dip I can devour in one sitting… This looks absolutely divine! Can’t wait to make it!!
Hi Chunga,
First, a happy and healthy 2016 for you and your family and that you may make many “calorie free” recipes like this one.
If you say cheese, i’m already hooked, but this one gets a gold medal. Starting in 2 weeks, we get many family and friends over and ofcourse, this dip is a must. Possible to make this in a gallon and put it in the freezer? I know you can put cheese in the freezer.
Thanks a lot. Louise van der Marel
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Looks delicious! Can’t wait to try this.
Can you make this a day before ??