French Onion Soup Dip

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.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 8 to 10 servings
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6 tablespoons unsalted butter

2 large onions, halved and thinly sliced

1 clove garlic, minced

1 tablespoon fresh thyme leaves

Kosher salt and freshly ground black pepper

1 demi baguette, cut on the bias into 1/4-inch thick slices

1 tablespoon dry sherry

1/2 cup low-sodium beef broth

1 tablespoon Worcestershire sauce

8 ounces (1 bar) cream cheese, at room temperature

1 cup shredded whole milk mozzarella

1/4 cup sour cream

2 tablespoons finely grated Parmesan

1 tablespoon chopped chives


  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. 
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