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French Onion Soup Dip

[heart_this] · Feb 2, 2013 · 23 Comments

French Onion Soup Dip

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

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.

ingredients
  • 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
directions
  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
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Reader Interactions

Comments

  1. Anonymous says

    February 3, 2013 at 3:52 am

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

    Reply
  2. Rebecca says

    February 3, 2013 at 10:54 am

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

    Reply
  3. Joanne says

    February 3, 2013 at 12:38 pm

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

    Reply
  4. [email protected] is How I Cook says

    February 3, 2013 at 2:05 pm

    Glorious! All the right flavors in one bite.

    Reply
  5. Des @ Life's Ambrosia says

    February 4, 2013 at 8:59 pm

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

    Reply
  6. april says

    February 5, 2013 at 1:01 am

    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.

    Reply
  7. Anonymous says

    September 30, 2013 at 8:46 pm

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

    Reply
  8. kevin says

    October 2, 2013 at 1:59 pm

    Anonymous: The gruyere is for melting on crostini.

    Reply
  9. Anonymous says

    October 4, 2013 at 2:10 am

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

    Reply
  10. Anonymous says

    October 11, 2013 at 2:11 pm

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

    Reply
  11. kevin says

    October 14, 2013 at 2:42 pm

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

    Reply
  12. LisaZem says

    January 18, 2014 at 3:24 pm

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

    Reply
  13. kevin says

    January 18, 2014 at 5:13 pm

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

    Reply
  14. k.cards says

    January 27, 2014 at 1:46 am

    Is this correct? Per serving? Sodium 3422mg?

    Reply
  15. kevin says

    January 27, 2014 at 1:54 am

    k.cards: No, I accidentally hit the 2 twice there. Thanks for catching that!

    Reply
  16. Anonymous says

    October 2, 2014 at 1:30 pm

    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!

    Reply
  17. kevin says

    October 4, 2014 at 2:31 pm

    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.

    Reply
  18. Kaitlin says

    January 25, 2019 at 5:45 pm

    Is this dip supposed to be soupy? If not I’m not sure where I went wrong.

    Reply
    • kevin says

      January 28, 2019 at 11:24 am

      This dip should not be soupy. By the time that you finish caramelizing the onions, there should be almost no liquid left in the pan and all that’s left is sour cream, mayonnaise and cheese. If your sour cream or mayo was soupy to begin with that might be the reason…

      Reply
  19. Cadey says

    March 26, 2019 at 11:32 pm

    Some folks have allergies to commercial mayonnaise, so what might be a good substitute for it in this recipe?

    Reply
    • kevin says

      March 27, 2019 at 10:00 am

      You can use sour cream or greek yogurt. Enjoy!

      Reply
  20. Lorine says

    December 18, 2019 at 6:25 pm

    Kevin, mine came out like soup. I followed your recipe to the “T” but with that 1/2 c of wine and 1/2 c of broth it was way too much liquid.

    My onions carmelized in my slow cooker for 12 hours and then I reduced it even more so there was barely any liquid. But adding a full cup of liquid as called for in the recipe plus the mayo and sour cream made it really quite nasty!

    Did you maybe typo how much liquid to add?

    Lorine MS

    Reply
    • kevin says

      December 22, 2019 at 5:05 pm

      All of the wine and broth would have cooked off cooking the onions in the pan. When cooking the onions in a slow cooker, the wine and broth should be omitted or discarded after cooking the onions. (Or transferred to a sauce pan and reduced down to a tablespoon or so.)

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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