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Warm French Onion Dip Recipe

Warm French Onion Dip
Source: campbells


  • 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
16 servings


  • 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

A recipe from campbells

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