French Onion Soup Dip

square crop of a cast iron skillet filled with creamy onion dip and a knife in the dip sliced bread next to the dip.

5 from 1 vote

French Onion Soup Dip takes a classic hot bowl of French Onion soup and turns it into a from scratch warm and creamy appetizer that’s perfect for slathering on crusty pieces of bread.

Course Appetizer

Cuisine American

Keyword cheese, dip, french onion

Prep Time 20

Cook Time 50

Resting time 5

Total Time 1 15

Servings servings

Calories 182kcal

Author Debi

Ingredients

4 small onions thinly sliced about 4 ½ cups
3 tablespoons olive oil or light tasting oil of your choice
½ teaspoon kosher salt
1 cup low-sodium vegetable broth
4 ounces cream cheese room temperature
½ cup sour cream
½ teaspoon dried thyme or 6 sprigs of fresh thyme plus more for serving
4 ounces Mozzarella shredded
3 ounces Gruyere or Swiss cheese shredded

Instructions

Heat a large nonstick skillet over medium-high heat. When warm, add the oil.
When the oil is hot, add the thinly sliced onions to the pan. Add the salt, and stir often while onions cook.
Let the onions caramelize slowly, stirring often so they don’t burn on the bottom of the pan. This process should take about 30 minutes, depending on the heat in your pan.
When the onions have browned beautifully, add the broth a quarter cup at a time. Stir with the spoon as the onions soak up the broth. Do this three more times. Add the thyme leaves, and remove the pan from the heat.
Preheat oven to 400° F.
Combine cream cheese and sour cream in a large bowl. Stir in caramelized onions and shredded mozzarella. Pour mixture into an oven safe dish. Top with shredded Gruyere or Swiss cheese.
Bake in 400° F oven for 15-20 minutes, or until hot and bubbly.
Let cool for five minutes. Garnish with additional thyme.

Notes

Serve with crusty bread, crackers, breadsticks, or veggie sticks.

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