Recipe courtesy of Gabriela Rodiles
Recipe courtesy of Gabriela Rodiles
Watch how to make this recipe.
French Onion Soup Dip
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 243
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 47 mg
- Sodium
- 337 mg
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.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 243
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 47 mg
- Sodium
- 337 mg
Ingredients
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Directions
- Preheat the oven to broil.
- 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.
- 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.
- 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.
- 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.
