French Onion Soup Dip Recipes

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FRENCH ONION SOUP DIP



French Onion Soup Dip image

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.

Provided by Gabriela Rodiles

Categories     appetizer

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 14

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

Steps:

  • 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.

EASY FRENCH ONION SOUP DIP



Easy French Onion Soup Dip image

Throw back from the 80's! This French Onion Dip is the ONLY recipe I make using a store bought packet mix. I can't let it go - it brings me right back to my childhood!

Provided by Nagi

Categories     Appetizer

Number Of Ingredients 3

400 g / 14 oz sour cream ((full fat is better))
½ cup mayonnaise ((Mayo labelled "whole egg" mayo is best))
40 g / 1.4 oz French Onion Soup Mix (store bought) (, salt reduced is best)

Steps:

  • Mix ingredients together in a bowl. Rest for 5 minutes or until onion bits in the soup mix become softened.
  • Serve with your favorite chips!

FRENCH ONION SOUP DIP



French Onion Soup Dip image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 Spanish onions, sliced thinly
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/2 cup beef stock
1/2 beef bouillon cube
1 teaspoon sherry vinegar
1/2 teaspoon finely minced fresh thyme
1 1/2 cups sour cream
1/2 cup cream cheese
2 tablespoons chopped chives
1 lemon, zested
12 baguette crostini

Steps:

  • In a medium pot, heat the olive oil and add the onions. Season with salt and pepper. Cook over medium heat until the onions start to brown, then reduce the heat to low and cook, stirring often, until the onions are caramelized; this will take between 30 and 40 minutes.
  • Add the beef stock and bouillon cube and simmer until the liquid has been absorbed into the onions. Stir in the sherry vinegar and thyme and season with salt and pepper. Transfer to a medium bowl and set aside to cool completely.
  • Add the sour cream and cream cheese to the onion mixture and stir to combine. Place the dip in a serving bowl and top with the chives and lemon zest. Serve with the crostini.

FRENCH ONION DIP



French Onion Dip image

No need to travel all the way to France to make this simple dip! It's so easy and so creamy, you'll want to make it every night. Serve with your favorite chips.

Provided by LCROCCO

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 10

Number Of Ingredients 3

1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry onion soup mix
¼ cup milk

Steps:

  • In a medium bowl, blend the cream cheese and dry onion soup mix. Add milk until the mixture reaches a desirable consistency.

Nutrition Facts : Calories 88.7 calories, Carbohydrate 2.6 g, Cholesterol 25.1 mg, Fat 8 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 316.2 mg, Sugar 0.5 g

FRENCH ONION DIP



French Onion Dip image

Make and share this French Onion Dip recipe from Food.com.

Provided by Pamela

Categories     European

Time 1h

Yield 2 1/2, 4 serving(s)

Number Of Ingredients 3

1/2 cup mayonnaise
2 cups sour cream
1 packet Knorr french onion soup mix

Steps:

  • Stir all ingredients until well mixed.
  • Cover and chill 1 hour.
  • cups

FRENCH DIP SOUP (RACHAEL RAY)



French Dip Soup (Rachael Ray) image

Just saw this recipe on Rachael's talk show. I LOVE onion soup and I LOVE roast beef sandwiches . . . so the combo sounds absolutely awesome!!

Provided by Chelley-Chelle

Categories     Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons unsalted butter
5 large onions, thinly sliced
4 garlic cloves, finely chopped
salt & freshly ground black pepper
3 sprigs fresh thyme
1 fresh bay leaves or 1 dried bay leaf
1/2 cup white wine
6 cups beef stock
1/2 loaf crusty bread, torn into bite-size pieces and toasted
1 lb deli-style roast beef, shredded
swiss cheese (optional) or gruyere cheese, grated (optional)

Steps:

  • Heat a deep pot over medium to medium-high heat.
  • Add EVOO, about one turn of the pan, and butter to the pot.
  • Add the onions to the pot as you slice them and the chopped garlic.
  • Season with salt and pepper.
  • Add thyme sprigs and a bay leaf.
  • Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
  • Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
  • Add the beef stock and cover the pot to bring the soup up to a quick boil.
  • Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef.
  • Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
  • If you like, top it off with a handful of cheese and enjoy!

Nutrition Facts : Calories 785.7, Fat 21.9, SaturatedFat 8.8, Cholesterol 103.7, Sodium 2068.5, Carbohydrate 91.7, Fiber 6.3, Sugar 11.5, Protein 51.8

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