AppetizerIshan Jain

French Onion Soup Dip

AppetizerIshan Jain
  My sister and I made this French Onion Dip as an après-ski snack while I was visiting her in Park City, Utah in January. It came together quickly and was perfect with a glass of red wine and a warm fire. I love this dip because it has all the same deep, caramelized flavors as a bowl of French onion soup. We used beef stock in our version, but you can use chicken stock or water for a vegetarian option. The dip best when it’s hot, and we served ours in a little stainless steel pot to keep it warm. To mimic the bread that sits on top of French onion soup we made crostini with slices of baguette and melted Gruyère cheese, and they were perfect for dipping. Active Time: 45 minutes Makes about 3 cups Ingredients French Onion Dip 4 tablespoons butter 2 very large sweet onions, cut in quarters, then sliced into ¼-inch thick half moon slices 1 tablespoon garlic, finely chopped or grated ½ cup dry white wine ¾ cup beef stock, chicken stock or water 6 oz Philadelphia cream cheese, at room temperature 8 oz sour cream 1 teaspoon fresh thyme leaves, roughly chopped 1 teaspoon fresh lemon juice 1½ teaspoons salt ½ teaspoon pepper Thyme sprigs for garnish Gruyère Crostini 1 thin French baguette, cut into ½-inch thick rounds 1 cup finely grated Gruyère cheese ½ cup olive oil Salt Pepper Preparation French Onion Dip Melt the butter in large sauté pan over medium-high heat. Add the onions and cook, stirring occasionally, until the edges begin to turn golden brown. Add the white wine and turn the heat to medium, cooking until the onions are soft and the color of caramel, about 15 minutes. Add the garlic and cook until fragrant, 2 to 3 minutes. Add the beef stock and cook until the stock has reduced and the onions are deep golden brown and creamy, 6 to 8 minutes. Add the thyme leaves, lemon juice, salt and pepper. Cook for a minute or two to allow the flavors to blend. Add the cream cheese and stir until the cheese is soft and the onions are coated. Turn off the heat and fold in the sour cream. Transfer to a serving bowl and garnish with fresh thyme. Gruyère Crostini Preheat the oven to 375° F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle salt and pepper over the bread. Toast the crostini until lightly golden brown, about 10 minutes. Remove the baking sheet from the oven and top each crostini with a little grated Gruyère cheese. Bake for another 2 to 3 minutes, or until cheese is melted. Serve crostini on a platter along side the French Onion Dip.

 

My sister and I made this French Onion Dip as an après-ski snack while I was visiting her in Park City, Utah in January. It came together quickly and was perfect with a glass of red wine and a warm fire. I love this dip because it has all the same deep, caramelized flavors as a bowl of French onion soup. We used beef stock in our version, but you can use chicken stock or water for a vegetarian option. The dip best when it’s hot, and we served ours in a little stainless steel pot to keep it warm. To mimic the bread that sits on top of French onion soup we made crostini with slices of baguette and melted Gruyère cheese, and they were perfect for dipping.

Active Time: 45 minutes
Makes about 3 cups

Ingredients

French Onion Dip

4 tablespoons butter
2 very large sweet onions, cut in quarters, then sliced into ¼-inch thick half moon slices
1 tablespoon garlic, finely chopped or grated
½ cup dry white wine
¾ cup beef stock, chicken stock or water
6 oz Philadelphia cream cheese, at room temperature
8 oz sour cream
1 teaspoon fresh thyme leaves, roughly chopped
1 teaspoon fresh lemon juice
1½ teaspoons salt
½ teaspoon pepper
Thyme sprigs for garnish

Gruyère Crostini

1 thin French baguette, cut into ½-inch thick rounds
1 cup finely grated Gruyère cheese
½ cup olive oil
Salt
Pepper

Preparation

French Onion Dip

Melt the butter in large sauté pan over medium-high heat. Add the onions and cook, stirring occasionally, until the edges begin to turn golden brown. Add the white wine and turn the heat to medium, cooking until the onions are soft and the color of caramel, about 15 minutes. Add the garlic and cook until fragrant, 2 to 3 minutes. Add the beef stock and cook until the stock has reduced and the onions are deep golden brown and creamy, 6 to 8 minutes. Add the thyme leaves, lemon juice, salt and pepper. Cook for a minute or two to allow the flavors to blend. Add the cream cheese and stir until the cheese is soft and the onions are coated. Turn off the heat and fold in the sour cream.
Transfer to a serving bowl and garnish with fresh thyme.

Gruyère Crostini

Preheat the oven to 375° F.

Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle salt and pepper over the bread. Toast the crostini until lightly golden brown, about 10 minutes. Remove the baking sheet from the oven and top each crostini with a little grated Gruyère cheese. Bake for another 2 to 3 minutes, or until cheese is melted.

Serve crostini on a platter along side the French Onion Dip.