Have you ever experienced that beautiful moment where you try out a new recipe that looks “just ok” to you, but then taste it and realize that you are going to be the most popular person at the party you are bringing it to?
That is the moment I had the first time I made this delicious, delicious, delicious dip. It is packed full of creamy Gruyere cheese, caramelized onions, bacon… and served on toasted bread. I ask you: What is not to like?
As a general rule, I don’t usually make hot dips to take to parties. They kind of stress me out because you either have to keep them warm the whole way to the party, or count on your host’s oven being free to cook or warm it in. However, I dared to make this a few weeks ago for a family get together, and it was a hit. A HUGE hit. Unfortunately, I forgot to take a picture.
My husband had a draft party for his fantasy football league today, so I made it again. Once again, hit.
It’s also super simple and easy to make and fairly cheap. The most expensive thing is the gruyere cheese, and you can get 4oz of it at Trader Joes for about 4 bucks. I served this with crostini- a $2.00 French bread baguette, sliced thin, and then I brushed each piece with olive oil and sprinkled it with a little salt, pepper, and garlic powder, and toasted them in the oven at 425° until golden. You could serve it with untoasted french bread, pita chips, even tortilla chips.
Football season and Thanksgiving are approaching, people. Party season. Hot dip season. Give this one a try. Enjoy.
1 Tbs Butter
3 1/2 cups chopped onion
4 ounces Gruyère cheese, shredded and divided
2 tablespoons chopped green onions, divided
1/3 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
4 bacon slices, cooked and crumbled
Preheat oven to 425°.
Heat a large cast-iron skillet over medium-high heat. Coat pan lightly with cooking spray. Melt 1 tablespoon of butter. Add onion to pan; sauté 5 minutes, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly. Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon green onions, and the remaining ingredients in a medium bowl.
Transfer the mixture to a 1-quart glass or ceramic baking dish coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425° for 20 minutes or until browned and bubbly. Sprinkle with remaining 1 tablespoon greeb onions. Serve with toasted baguette slices.
11 thoughts on “French Onion Soup Spread”
What are your thoughts on keeping this warm in a crockpot?
Should be fine! Just keep it on low. 🙂
What kind of onion do you use?
I used Walla Walla sweets, any kind of white or yellow onion should be just fine. 🙂
couldn’t you use the cast iron pan you use to cook the onions etc. in to bake and serve the dip in?
could I substitute cream cheese for the mayo?
Could I use cream cheese as a substitute to the mayonnaise?
I’ve never tried that. If you do, let me know how it turns out. It would definitely change the taste and texture, but might still be good.
Is it possible to make this whole thing in a crockpot?