French Onion Soup Dip
The recipe French Onion Soup Dip can be made in about 1 hour and 15 minutes. This recipe makes 4 servings with 2355 calories, 71g of protein, and 57g of fat each. For $7.79 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. It works well as a Mediterranean soup. It can be enjoyed any time, but it is especially good for The Super Bowl. Plenty of people made this recipe, and 762 would say it hit the spot. Head to the store and pick up beef bouillon cube, onions, chives, and a few other things to make it today. It is brought to you by Foodnetwork. Overall, this recipe earns an outstanding spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: French Onion Soup Dip, Cheesy French Onion Soup Dip, and French Onion Soup Cheese Dip.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1/2 beef bouillon cube
1/2 cup beef stock
2 tablespoons chopped chives
1/2 cup cream cheese
12 baguette crostini
1/2 teaspoon finely minced fresh thyme
Kosher salt and freshly cracked black pepper
1 lemon, zested
1 tablespoon olive oil
2 Spanish onions, sliced thinly
1 teaspoon sherry vinegar
1 1/2 cups sour cream
Equipment:
pot
bowl
Cooking instruction summary:
In a medium pot, heat the olive oil and add the onions. Season with salt and pepper. Cook over medium heat until the onions start to brown, then reduce the heat to low and cook, stirring often, until the onions are caramelized; this will take between 30 and 40 minutes. Add the beef stock and bouillon cube and simmer until the liquid has been absorbed into the onions. Stir in the sherry vinegar and thyme and season with salt and pepper. Transfer to a medium bowl and set aside to cool completely. Add the sour cream and cream cheese to the onion mixture and stir to combine. Place the dip in a serving bowl and top with the chives and lemon zest. Serve with the crostini.
Step by step:
1. In a medium pot, heat the olive oil and add the onions. Season with salt and pepper. Cook over medium heat until the onions start to brown, then reduce the heat to low and cook, stirring often, until the onions are caramelized; this will take between 30 and 40 minutes.
2. Add the beef stock and bouillon cube and simmer until the liquid has been absorbed into the onions. Stir in the sherry vinegar and thyme and season with salt and pepper.
3. Transfer to a medium bowl and set aside to cool completely.
4. Add the sour cream and cream cheese to the onion mixture and stir to combine.
5. Place the dip in a serving bowl and top with the chives and lemon zest.
6. Serve with the crostini.
Nutrition Information:
covered percent of daily need
