Cheesy French Onion Soup Dip

Cheesy French Onion Soup Dip | cookiemonstercooking.com

I’m bringing ultimate cheesy game day food today. We’re talking super cheesy cheesy cheesy with little slices of heaven – i.e. caramelized onions.

Like, your hips will totally hate me … but your belly will thank me!

I crack myself up.

So listen. Let’s have a little pow wow. I know caramelized onions take some time to make, but holy moly are they worth it. I fully realize that this isn’t a whip this up at the last minute kind of dip and requires a little bit of time, but, I mean, just look at that drop dead gorgeous color. How could you resist???

Cheesy French Onion Soup Dip | cookiemonstercooking.com

I kinda sorta want to dive headfirst into that bowl.

My other suggestion … is to just make the caramelized onions in advance so you can in fact whip this dip up at the last minute. Maybe store some in the fridge for game day emergencies? That could really be dangerous for those hips.

Now, you can certainly bake this up in one baking dish, but I went the ramekin route. Because now they really look like individual french onion soups!

Love love love. ♥

Cheesy French Onion Soup Dip | cookiemonstercooking.com

And let me tell you, this dip is the ticket to impressing everyone with your football food amazing-ness. To dominating in the game day eats department.

You have those golden-y delicious slivers of caramelized onions finished off in a little beer, you have hot and bubbly gruyere cheese and I highly highly suggest crispy little crostini as the ultimate vessel for dipping.

Cheesy French Onion Soup Dip | cookiemonstercooking.com

Just. look. at. that. cheese.

Cheesy French Onion Soup Dip | cookiemonstercooking.com

Now go ahead and make yourself a nice green smoothie for breakfast. And then put on your stretchy pants and chow down on this awesomeness come game time. Now that’s what I call balance.

Cheesy French Onion Soup Dip
 
Prep time
Cook time
Total time
 
Yield: about 6 to 8 servings
Ingredients
For the onions:
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 large onions, thinly sliced
  • ¼ teaspoon salt
  • ¼ cup beer
For the dip:
  • 1 (8 ounce) package cream cheese, room temperature
  • ½ cup ricotta cheese, room temperature
  • dash of worcestershire sauce
  • 1 clove garlic, minced
  • ¼ teaspoon dried thyme
  • pinch of pepper
  • 2 cups freshly shredded gruyere cheese, divided
  • salt, to taste
  • crusty bread, crostini, chips, etc., for serving
Instructions
For the onions:
  1. Set a large skillet over medium heat. Add in the butter. When melted, add in the onions and salt and toss to combine. Cook for about 30 to 50 minutes, stirring occasionally, until the onions are a nice and deep caramel brown. {Turn down the heat to medium low / low if they start cooking too fast or are burning (you can also add a little oil or additional butter to the skillet if needed). Toward the end of the cooking, you’ll want to stir more frequently.}
  2. Once nicely caramelized, add the beer to the skillet and use a wooden spoon to scrape up any bits from the pan. Cook for about 2 to 3 minutes over medium heat, stirring frequently, until the beer has evaporated. Transfer the onions to a large bowl and let cool for about 10 minutes.
For the dip:
  1. While the onions are cooling down, preheat the oven to 350ºF.
  2. Add the cream cheese, ricotta, worcestershire, garlic, thyme, pepper and ¼ cup of the gruyere to the bowl with the cooled onions. Mix until well combined. Taste and add salt to your own preferences (I usually add just a little pinch or so). Transfer the mixture to a baking dish (*see notes below) and top with the remaining gruyere cheese.
  3. Bake for about 20 minutes, until nice and warm and the cheese is melted and bubbly. Sprinkle the top with additional pepper if desired. Serve with bread, chips, whatever you like!
Notes
You can use any type of small baking dish here (that the dip will fit in). Or, you can transfer the mixture to about 4 small ramekins (I place mine on a baking sheet in the oven) for individual portions!

This isn’t the fastest dip to make - but the flavor is so worth it! You can make the caramelized onions a day ahead and just store in the fridge until ready to assemble and bake!

Source:
Cookie Monster Cooking