Warm French Onion Dip With French Bread Crostini Food

WARM FRENCH ONION DIP

Steps:

• Add oil to a large saute pan and add in onions.
• 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.
• Add garlic and cook for a minute.
• Add in white wine and deglaze the pan, 1-2 minutes.
• Stir in beef consume and bring to a simmer.
• Add in mayo, cream cheese, Parmesan cheese, Swiss cheese and pepper. Stir to combine making sure cream cheese has fully melted.
• 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.
• Place under the broiler and cook until cheese is melted and bubbly about 2 minutes.
• Add parsley for garnish and serve immediately alongside the Garlic Cheese Crostini.
• 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.
• Stir in dried oregano.
• Spoon the oil onto each slice of bread.
• Top with parmesan cheese.
• 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.

WARM FRENCH ONION DIP

Steps:

• Melt the butter in a 12-inch skillet over medium heat. Add the onions and toss them in the butter. Cut a piece of parchment paper the same size of the inside of the skillet. Place the parchment paper on top of the onions as they cook. Cook over low heat for about 25 to 30 minutes, stirring occasionally to pick up any brown bits on the bottom of the pan.
• Pre-heat oven to 375ºF.
• When the onions have softened and browned, add the sherry, Worcestershire sauce and thyme leaves, tossing well to combine. Season with salt and freshly ground black pepper and simmer for a few more minutes.
• Remove the skillet from the heat. In a large bowl combine the softened cream cheese, sour cream, Parmesan cheese and ½ cup of the Gruyère cheese. Fold the caramelized onions into the mixture. Spread the mixture into a 2-quart casserole dish. Top with the remaining Gruyère cheese and bake in the 375ºF oven for 15 minutes.
• Switch the oven setting to broil and leave the casserole under the broiler for 2 to 5 minutes, until the top has browned and is bubbly.
• Garnish with the chopped chives and serve the hot dip with crostini.

FRENCH ONION SOUP DIP

Steps:

• Preheat the oven to broil.
• Melt 4 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the onions, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very tender and caramelized, about 15 minutes.
• Meanwhile, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat, then brush butter on both sides of the bread. Transfer to a baking sheet. Broil until lightly toasted and golden, about 1 minute per side. Set aside for serving.
• Once the onions are caramelized, add the sherry and continue to cook until the liquid has reduced completely, about 1 minute. Pour in the beef broth and Worcestershire and scrape any brown bits from the bottom of the skillet with a wooden spoon. Simmer until the broth has reduced by half, about 2 minutes more. Remove from the heat.
• Stir in the cream cheese, 1/2 cup of the mozzarella, sour cream and Parmesan until smooth and creamy. Top with the remaining 1/2 cup mozzarella. Broil until the mozzarella on top is lightly browned and the dip is bubbling at the edges, about 2 minutes. Top with chopped chives and serve with toasted bread.

BRIE-ONION DIP IN A FRENCH BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a medium nonstick skillet over medium heat. Add the onion and thyme sprigs, season with salt and pepper and cook, stirring occasionally, until the onion is caramelized, 15 to 17 minutes (reduce the heat if the onion is getting too dark). Add the Worcestershire sauce and cook until the skillet is dry, about 1 minute. Add the beef broth and cook, stirring, until the mixture is slightly saucy, 2 to 3 minutes. Remove from the heat and let cool slightly; discard the thyme sprigs and stir in the chives.
• Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Drizzle the inside of the bread with olive oil and season with salt and pepper. Fill the loaf with half of the brie, then top with the onion mixture and the remaining brie; transfer to a baking sheet. Bake until the brie melts and the bread is toasted, about 15 minutes.
• Meanwhile, slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt and pepper. Bake until toasted, 5 to 8 minutes. Top the dip with more chives and serve with the toasted bread and crackers and/or crudites.

WARM FRENCH ONION DIP

Steps:

• Stir the soup and cream cheese until smooth.
• Stir in Swiss cheese.
• Pour in baking dish and bake at 375°F for about 30 minutes or until hot.
• Serve warm.