Warm French Onion Dip Recipe

Name: Warm French Onion Dip
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 16 servings
Ingredients: 1 tsp (5 mL) vegetable oil; 1/4 cup (60 mL) unsalted butter; 2 onions, sliced; 2 cloves garlic, minced; 2 tbsp (30 mL) fresh thyme leaves; 1/2 tsp (3 mL) salt; 1 tsp (5 mL) dry hot mustard powder; 1 cup (250 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth; 1 tbsp (15 mL) sherry or red wine (optional); 1/2 cup (125 mL) cream cheese, at room temperature; 1/4 cup (60 mL) sour cream; 1 cup (250 mL) Gruyere or Swiss cheese, shredded, divided; 2 tbsp (30 mL) fresh parsley or chives, chopped

Ingredients

1 tsp (5 mL) vegetable oil
1/4 cup (60 mL) unsalted butter
2 onions, sliced
2 cloves garlic, minced
2 tbsp (30 mL) fresh thyme leaves
1/2 tsp (3 mL) salt
1 tsp (5 mL) dry hot mustard powder
1 cup (250 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
1 tbsp (15 mL) sherry or red wine (optional)
1/2 cup (125 mL) cream cheese, at room temperature
1/4 cup (60 mL) sour cream
1 cup (250 mL) Gruyere or Swiss cheese, shredded, divided
2 tbsp (30 mL) fresh parsley or chives, chopped

PREP TIME 10m	COOK TIME 45m	TOTAL TIME 55m
YIELD 16 servings

Instructions

Preheat oven to 350°F (180°C). Lightly oil a 2 qt (1.9 L) baking dish or coat with nonstick spray.
Melt butter in a large skillet over medium high heat. Add onions, garlic and thyme; season with salt and hot mustard powder. Cook, stirring occasionally, until the onions are very soft and caramelized, about 25 minutes.
Stir in beef broth and red wine or sherry, if using. Bring to a simmer; remove from heat and stir in cream cheese, sour cream and half of the Gruyere or Swiss.
Spread mixture into the prepared baking dish; sprinkle with remaining 1/2 cup Gruyere. Place into oven and bake until bubbly and golden, about 10-12 minutes.
Sprinkle with parsley or chives and serve immediately with sliced toasted baguette.

Side Dishes