Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
French Onion Dip Cups
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- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 224
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 41 mg
- Sodium
- 295 mg
Perfect for a holiday appetizer, these tasty little cups are packed with warm, creamy and cheesy onion dip. Simply spoon a savory mixture of caramelized onions, herbs and three cheeses into crispy store-bought phyllo shells and air-fry them until they’re golden brown and bubbling. They’re delicious and convenient anytime, and particularly ideal for busy get-togethers when the oven is tied up with things like holiday roasts and sides. Bonus: You can make and freeze them up to 2 weeks ahead of time.
- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 224
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 41 mg
- Sodium
- 295 mg
Ingredients
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Directions
Special equipment:
an air fryer- Melt the butter with the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until they are very soft and caramel colored, about 45 minutes.
- While the onions cook, mix the mozzarella, Gruyère and chives together. Set aside.
- Add the thyme, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to the onions and cook for another couple of minutes to combine flavors. Stir in the beef broth and scrape up any browned bits. Remove from the heat and stir in the cream cheese and Worcestershire sauce. Add half of the cheese and chives mixture to the onions and stir to combine.
- Divide the mixture between the phyllo cups, then top them all with the remaining cheese and chive mixture. At this point you can either cook them right away, or you can return them to their original packaging and freeze them until you are ready to use, up to 2 weeks, and bake them straight from frozen.
- Set an air fryer to 350 degrees F (see Cook’s Note for baking them in a conventional oven). Add as many cups as you can fit in the basket without them touching. Cook until the cheese is bubbling and brown, and the shells are crisp, 8 to 10 minutes. Repeat with the remaining cups. Let cool for about 5 minutes before serving warm.
Cook’s Note
These can also be baked in the oven. Preheat the oven to 350 degrees F. Place the cups on a baking sheet and bake until golden brown and crispy, about 25 minutes (add 5 to 10 minutes to the baking time if they’re frozen).
