Gabriela Rodiles features French Onion Soup Dip, as seen on Food Network Kitchen Live.
Recipe courtesy of Gabriela Rodiles

French Onion Soup Dip

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 8 to 10 servings
This warm and cheesy dip has all the makings of a bowl of French Onion soup -- but with even more cheese! Serve with toasted bread for dipping, just like you'd find on top of the iconic soup.

Ingredients

Directions

  1. Preheat the oven to broil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.