Hot & Cheesy French Onion Soup Dip from Scratch
If you are a sucker for a hot bowl of classic French Onion Soup- you're going to LOVE this Hot & Cheesy French Onion Soup Dip (from Scratch)! A warm and creamy appetizer best served with crusty bread- this baked onion dip gets its flavor from rich and flavorful caramelized onions, tangy cheddar and a touch of thyme. Put this out at your next party or family get together, and watch it disappear!
Ingredients
Caramelized Onions:
- 2 tablespoon unsalted butter
- 2 medium white or yellow onions, sliced thinly
- salt and pepper, to taste
- 1 tablespoon granulated sugar
- 1 cup white wine (for deglazing) (can sub for chicken stock or water)
Dip
- 16 oz cream cheese, softened
- 1 cup sour cream
- ½ teaspoon fresh thyme (or ¼ teaspoon dried thyme)
- 1 teaspoon Worcestershire sauce
- ½ cup grated Parmesan cheese
- 1 cup shredded sharp cheddar (for topping)
- cooking spray or butter, for greasing the baking dish
Instructions
- Preheat the oven to 350 degrees, and grease an 8x8 glass or ceramic baking dish or 2 large oven-safe soup crocks with cooking spray and set aside. 2. Caramelize the onions- Peel the onions and slice them in half, and then into thin slices. 3. Add butter to a large non-stick frying pan, and heat over medium heat until melted. 4. Add the onions, and season with salt and pepper. 5. Toss the onions to combine with the butter, and continue to cook over medium heat, stirring occasionally, until onions are slightly softened and some moisture is released- about 5 minutes. 6. Add the sugar, stir to combine with the onions and continue to cook on medium heat for 2 minutes. 7. Deglaze the pan with 3 tablespoon of the white wine (or water), and stir. Cook 3 minutes, stirring occasionally, until liquid is evaporated. Continue to add wine or water, 3 tablespoon at a time to deglaze the pan, making sure to stir and wait for all liquid to evaporate before adding more liquid. Repeat until full cup of wine or water is gone, making sure to stir and wait for evaporation at each interval. Takes approximately 20 minutes total. Once the onions are caramelized, remove them to a bowl and set aside. 8. In a medium mixing bowl, stir together the softened cream cheese, sour cream, Worcestershire sauce, thyme and parmesan cheese until well combined- then fold in the onions. 9. Transfer to an 8x8 baking dish, or divide between 2 large soup crocks, and top with shredded cheddar. Bake, uncovered for 30-35 minutes, until cheese is browned and bubbly Allow to cool for 10 to 15 minutes before serving, and serve with warm crusty bread, chips, or veggies! *Notes/Substitutions: If you don't want to use wine- you can deglaze the onions with water. Pro tip: I like to save a few onions back and sprinkle them in with the cheese topping to make it extra pretty, or sprinkle fresh chives over the top. I like to bake in ramekins/soup crocks, which makes 2 bowls of dip, but you could bake in a 8x8 or 9x12 baking dish as well.