Warm French Onion Dip with Gruyère
Caramelized Vidalia onions folded into a creamy blend of softened cream cheese, sour cream, and Gruyère, then baked and broiled until bubbly. Served warm with crostini for dipping. Rich, savory, and perfect for entertaining.
Ingredients
- 2 tablespoon unsalted butter
- 2 Vidalia onion, chopped
- ¼ cup dry sherry
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme, chopped leaves
- salt(optional)
- freshly ground black pepper(optional)
- 8 ounce cream cheese, softened
- ½ cup sour cream
- 3 tablespoon Parmesan cheese, grated
- 2 cup Gruyère cheese, grated, dividedSwiss cheese1:1
3
- fresh chives, chopped, for garnish(optional)
- 1 baguette loaf
- olive oil(optional)
- ¼ cup Parmesan cheese, grated
Instructions
- 1
Melt butter in a 12-inch skillet over medium heat.
- 2
Add chopped onions and toss in butter.
- 3
Cut parchment paper to fit skillet size and place on top of onions.
- 4
Cook over low heat, stirring occasionally and scraping up brown bits from pan bottom.
- 5
Preheat oven to 375°F.
- 6
When onions are softened and browned, add sherry, Worcestershire sauce, and thyme leaves, tossing to combine.
- 7
Season with salt and pepper and simmer for a few more minutes.
- 8
Remove skillet from heat.
- 9
In a large bowl, combine softened cream cheese, sour cream, Parmesan cheese, and half of the Gruyère cheese.
- 10
Fold caramelized onions into cheese mixture.
- 11
Spread mixture into a 2-quart casserole dish.
- 12
Top with remaining Gruyère cheese.
- 13
Bake at 375°F for 15 minutes.
- 14
Switch oven to broil and broil until top is browned and bubbly.
- 15
Garnish with fresh chives.
- 16
Serve hot with crostini.
Tips
Parchment paper on onions creates steam and speeds caramelization while preventing drying.
Softening cream cheese before mixing ensures smooth, lump-free dip.
Dividing Gruyère allows crust to form on top while cheese melts throughout.
Broil just until bubbly to prevent burning the cheese top.
Good to Know
Refrigerate leftover dip in an airtight container up to 3 days. Reheat gently in oven at 350°F until warmed through.
Caramelize onions and prepare cheese mixture up to 1 day ahead. Assemble in casserole dish and bake just before serving, or bake fully, cool, and reheat.
Serve immediately while hot and bubbly. Pair with crostini, crackers, or vegetable crudites.
Common Mistakes
Skip parchment paper to avoid dry, unevenly browned onions.
Don't rush caramelization to avoid pale, less flavorful onions.
Don't over-broil to avoid burnt cheese top.
Stir occasionally during caramelization to avoid burning on bottom.