Warm French Onion Dip

Creamy Warm French Onion Dip made with caramelized onions, beef consomme, cream cheese and Swiss cheese!

Warm French Onion Dip

This is everything you love about french onion soup in a creamy dip. The gooey thick layer of cheese baked on top, the sweet candy like texture of the caramelized onion and the rich flavor of the beef consomme. To dip I made a Garlic and Cheese crostini to mimic the croutons on top of french onion soup.

I made this Warm French Onion Dip to serve two. It is a one pot appetizer that can be eaten right out of the pot. Grab some spoons and your garlic and cheese crostinis and dig in. The recipe makes enough to fill a 6 1/2 inch cast iron pan.

This is one of the best dips I’ve ever made. I want to caution you that it is very very addicting. It is the ultimate comfort food.

French Onion Dip

This Warn French Onion Dip is simple to make. Simply caramelize the onions, add in garlic, white wine, and beef consume. Stir in mayonnaise and cream cheese. Season with pepper and add in Parmesan and Swiss cheese.

One of the most important steps in this recipe is caramelizing the onions. We need to start out with very thin slices of onion. I cut my onion in half through the root and slice thinly. I place a tablespoon of oil in a saute pan and place my onions in a single layer. I do not stir the onions a lot especially in the beginning because I want them to brown up and caramelize. The onions will shrink to about a quarter of their size. You will end up with a candy like melt in your mouth onion.

caramelized onions

To dip I made a Garlic and Cheese crostini. Thinly sliced whole wheat baguette topped with olive oil, crushed garlic, and oregano. I like to use a Mortar and Pestle to crush the garlic. This infuses the flavor of the garlic into the oil. If you do not have a Mortar and Pestle use a Muddler instead. It works just as good. Spoon the oil and garlic mixture on top of the bread and sprinkle with Parmesan cheese. Place under a broiler for 1-2 minutes. Make sure to keep an eye on them they burn quickly!

hot french onion dip recipe

Typically french onion soup is made with beef stock. I decided to use beef consume for it’s rich full flavor. The sweetness of the onion goes great with the savory beef consume.

I would shy away from adding any salt to this dish before you taste it. The consomme and cheese can be a bit salty so taste before you add any salt.

A tip for watery eyes from chopping up all the onions. Place the onion in the freezer 3o minutes before slicing. This lowers the chemical in the onion that irritates our eyes. This makes chopping a lot easier.

french onion dip made with swiss cheese

This dish is best served hot. I top my Warm French Onion Dip with extra Swiss and Parmesan cheese. It creates a nice thick crust on the top when you broil it.

Perfect dip for a football party. This recipe easily doubles or triples to serve for a large crowd. You can bake everything in a casserole dish and serve.

Warm French Onion Dip

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Serves: 2
Creamy Warm French Onion Dip made with caramelized onions, beef consomme, cream cheese and Swiss cheese!

Ingredients

Warm French Onion Dip

  • 1 tablespoon extra virgin olive oil
  • 2 medium sweet onions, cut in half and sliced thin
  • 2 garlic cloves, minced
  • 1 tablespoon white wine
  • 5 ounces beef consume
  • 1 tablespoon mayonnaise
  • 3 tablespoons cream cheese
  • 1 tablespoon Parmesan cheese, grated
  • 1 tablespoon Swiss cheese, grated
  • ⅛ teaspoon pepper
  • ½ tablespoon Swiss cheese, grated
  • ½ tablespoon Parmesan cheese, grated
  • 1 teaspoon fresh parsley, chopped

Garlic Cheese Crostini

  • 1 garlic clove, whole
  • 2 tablespoons extra virgin olive oil
  • pinch of salt
  • ⅛ teaspoon dried oregano
  • 1 tablespoon Parmesan cheese, grated
  • 8 thin slices of whole wheat baguette

Instructions

Warm French Onion Dip

  1. Add oil to a large saute pan and add in onions.
  2. Over medium-high heat cook onions in a single layer for 30 minutes. Try not to stir the onions too much. You can turn the heat down to medium if they seem like they are burning.
  3. Add garlic and cook for a minute.
  4. Add in white wine and deglaze the pan, 1-2 minutes.
  5. Stir in beef consume and bring to a simmer.
  6. Add in mayo, cream cheese, Parmesan cheese, Swiss cheese and pepper. Stir to combine making sure cream cheese has fully melted.
  7. Take off the heat and pour mixture into a cast iron skillet or leave in the same skillet if it is oven safe. Top with Parmesan and Swiss cheese.
  8. Place under the broiler and cook until cheese is melted and bubbly about 2 minutes.
  9. Add parsley for garnish and serve immediately alongside the Garlic Cheese Crostini.

Garlic Cheese Crostini

  1. Add garlic, olive oil and salt to a mortar and pestle or a bowl. Crush the garlic in the oil (you can use a muddler if you do not have a mortar and pestle). This breaks up the garlic and infuses the flavor into the oil.
  2. Stir in dried oregano.
  3. Spoon the oil onto each slice of bread.
  4. Top with parmesan cheese.
  5. Place in the oven under the broiler and bake for about 2 minutes or until the cheese is melted and the bread is crispy. Keep a very close eye on them they burn easily.

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
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Comments

  • Oh my goodness, this looks incredible. My husband would especially love it; French Onion soup is his favorite! Do you think I could replace chicken broth for the beef broth? I know beef broth is a prominent flavor of the soup, but I do not eat red meat. Thanks!

  • Lori

    I want to try making this for a party tomorrow, could I possibly make the dip tonight, and warm it up tomorrow, and do the broiling then? Sounds so yummy!

    • Hi Lori!

      I am so glad to hear you are going to be making this! I would suggest making it the day of although you can caramelize the onions the day before because they take the longest to cook. Then the day off reheat onions and follow the rest of the steps. I hope this helps and I hope you enjoy!

      Thank you,

      Kelley

  • Linda

    Just made this and sorry but didn’t like it at all. Think 2 T of garlic is WAY too much. Had to throw it out which was too bad.