French Onion Soup Dip

French Onion Soup Dip

With the big game coming up I have been going over my parties menu and reviewing my favourite recipes including the hot caramelized onion dip which I wanted to add but I thought I would do something a little different this time. Although I am totally addicted to hot melted cheese dips, I wanted some variety so I decided to do a room temperature version inspired by the flavours of French onion soup. At the base of French onion soup is of course the caramelized onions and that means spending some time caramelizing the onions. To slowly caramelize the onions at a low temperature can take more than 3 hours but you can also do it at a higher temperature but it requires more hands on time as you have to stir the onions every couple of minutes. When you caramelize the onions at a higher temperature brown bits build up on the bottom of you pan and since you do not want them to burn it is a good idea to deglaze the pan frequently. Though I normally just use water to deglaze the pan this time I used wine and beef stock since they form the broth of French onion soup. Up next is a bit of garlic and thyme to finish off the onions. The base of the dip is made with sour cream and mayonnaise with a hit of lemon juice, Worcestershire sauce and gruyere for flavour. French onion soup is typically topped with toast, covered in cheese and then baked until the cheese is all melted and good and I incorporated that aspect into the French onion soup dip by serving it with crostini covered in melted gruyere.

French Onion Soup Dip
I served the French onion soup dip in French onion soup bowls.

French Onion Soup Dip
French onion soup could not get any better than this!

French Onion Soup Dip
French Onion Soup Dip

French Onion Soup Dip

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 4

A creamy dip with sweet caramelized onions inspired by French onion soup that goes perfectly with melted gruyere covered crostini.

  • 1 tablespoon oil
  • 2 pounds onions, sliced
  • 1/2 cup dry white wine or water
  • 1/2 cup beef stock or water
  • 1 clove garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • 3/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup gruyere, grated
  • salt, pepper and cayenne to taste
  1. Heat the oil in a pan over medium heat, add the onions and cook until deep brown and caramelized, about 45-60 minutes, stirring as needed and deglazing the pan as needed with 2 tablespoons of wine and stock.
  2. Add the garlic and thyme and cook until fragrant, about a minute.
  3. Mix in the remaining ingredients and enjoy with with crostini topped with melted gruyere or crackers or chips, etc.

Tip: Make this dip a day or two ahead of time and let the flavours come out as it sits in the fridge.
Nutrition Facts: Calories 353, Fat 19g (Saturated 6g, Trans 0), Cholesterol 30mg, Sodium 342mg, Carbs 31g (Fiber 4g, Sugars 15g), Protein 8g
Nutrition by: Nutritional facts powered by Edamam


Anonymous said...

Kevin, the slow cooker was absolutely made for carmelizing onions. Hands free, no worries.

Rebecca said...

Kevin, you've outdone yourself! This dip sounds incredible!

Joanne said...

I love the flavors of french onion soup and to have them in dip form sounds amazing!

Abbe@This is How I Cook said...

Glorious! All the right flavors in one bite.

Des @ Life's Ambrosia said...

This looks fantastic! I love making homemade french onion dip but I've never made a hot version.

april said...

I love french onion soup and I can only imagine how this dip is equally as wonderful. Will be making this very soon. You have the best recipes on your blog.

Anonymous said...

Is the gruyere supposed to be mixed into the sauce or is it supposed to only be used on the crostini?

Kevin Lynch said...

Anonymous: The gruyere is for melting on crostini.

Anonymous said...

this dip is to die for, I used fresh pumpernickel bread and melted the cheese on the dip under the broiler, thanks!

Anonymous said...

Will this make enough to serve 10 or 12 people as one of several appetizers or should I double recipe?

Kevin Lynch said...

Anonymous: For 10-12 servings, I would triple the recipe. Enjoy!

LisaZem said...

am I correct in assuming that if put it in the fridge, it should be warmed to serve?

Kevin Lynch said...

LisaZem: I prefer this dip warm but it is also good chilled, straight from the fridge. said...

Is this correct? Per serving? Sodium 3422mg?

Kevin Lynch said... No, I accidentally hit the 2 twice there. Thanks for catching that!

Anonymous said...

Do you mix the remaining ingredients into the pan with the onions, garlic, and thyme? Also, what would you recommend for reheating if you make the dip a day or two before serving? Thanks!

Kevin Lynch said...

Anonymous: Yes, you mix the remaining ingredients into the pan with the onions, garlic, and thyme. I would reheat it in the oven or in a slow cooker/crockpot on low or the microwave would also work.

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