Warm French Onion Dip Food

FRENCH ONION DIP FROM SCRATCH

Steps:

• Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
• Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

FRENCH ONION DIP AND CHIPS

Steps:

• Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter. Melt butter into oil then add onions and garlic cook 10 minutes, stirring occasionally. Add bouillon cube to the pan with 1/2 cup water and cook until it "melts" coats onions, stirring frequently, 3 minutes. Season the onions with pepper, thyme and Worcestershire sauce. Remove from heat and transfer to a plate to quick-cool a bit.
• In a medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula. Stir in the onion mixture until completely combined, add salt if necessary and adjust your seasonings. Serve at room temperature or chill. Garnish with chives.
• Pack up chips as-is. Season the veggie chips with salt and pack up with a paper towel to capture excess moisture in a plastic food bag. If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry. Arrange chips and vegetable chips around dip and serve.

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 DIP

Steps:

• In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
• Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

HOT ONION DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
• In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayonnaise.
• Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

FRENCH ONION DIP

Steps:

• Preheat oven to 350 degrees F. Lightly oil a 9-inch 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 pepper, to taste. Cook, stirring occasionally, until the onions are very soft and caramelized, about 25 minutes. Stir in beef broth and red wine, if using. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, 1/2 cup mozzarella and Parmesan. Spread mixture into the prepared baking dish; sprinkle with remaining 1/2 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes. Serve immediately, garnished with parsley, if desired.

WARM FRENCH ONION DIP - MW

Steps:

• Unwrap Cream Cheese, place on a plate and microwave on HIGH for 35-40 seconds (I have an 1100 watt microwave)
• In a medium-sized bowl, place softened cream cheese, sour cream, mayo and soup mix. Blend using the medium speed of your hand mixer until well combined, scraping sides as needed. If the dip seems a bit thick, thin out with a bit of milk (start with 1 tablespoon and repeat until dip is at desired consistency).
• Spoon dip into a microwave-safe serving dish and warm in the microwave for a short period of time (40 seconds?) - I'd probably go 30 seconds and then add increments of 5 seconds until heated as desired. Don't cook too long or the dip might break (ask me how I know?).
• Note: I used about 2 tablespoons of Vogue Cuisine Onion Soup & Seasoning Base (Low Sodium, Gluten Free, All Natural Ingredients). I suppose you could use room-temp cream cheese and warm this in the oven (toaster oven), but I was in a hurry.

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.

WARM FRENCH ONION DIP WITH FRENCH BREAD CROSTINI

Steps:

• Bake French bread as directed on can. Remove from cookie sheet to cooling rack. Let stand at room temperature at least 12 hours or overnight until dry and crusty.
• When ready to serve, heat oven to 375°F. Cut bread into thin slices; place on ungreased cookie sheet. Spray both sides of each slice with cooking spray.
• Bake 10 minutes or until lightly browned and crisp.
• While crostini are baking, place fine mesh strainer over medium bowl. Pour soup into strainer to strain out onions. Put onions in 2-quart saucepan. Reserve broth for another use (see Tips).
• To onions in saucepan, add cream cheese; cook over medium-low heat, stirring occasionally, until cheese is melted. Add Gruyère cheese; cook and stir over low heat until cheese is melted. Pour dip into warming dish or small slow cooker. Garnish with green onion. Serve warm dip with warm crostini.

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 SOUP DIP

Steps:

• Mix soup and cream cheese until smooth.
• Stir in swiss cheese.
• Spread in a 1 qrt baking dish.
• Bake at 375 for 30 minutes.
• Cut bread into chunks for dipping.
• You can also toast the bread chunks in the oven and then use for dipping.