Baked French Onion and Gruyere Dip - Dish with Drew

 Baked French Onion and Gruyere Dip

There are three things that will always get my attention in a recipe. Onions. Cheese. And anything that can be scooped up with bread at a party. If all three exist in the same dish, I am already emotionally invested. This baked French onion and gruyere dip is exactly that kind of food. Cozy, savory, indulgent, and genuinely hard to stop eating once it hits the table. It is essentially French onion soup in dip form, and that is not an exaggeration.

This is the appetizer I make when people are coming over and I want the house to smell like something special is happening. Slowly caramelizing onions in butter is one of my favorite kitchen rituals. Yes, I cry every time I chop them and yes, it is dramatic, but the payoff is worth it. Letting the onions cook low and slow transforms them into something sweet, jammy, and deeply savory.

The beef bouillon is what really gives this dip that French onion soup vibe. It adds depth and richness that makes the onions taste like they simmered all day. Gruyere takes it over the top with its nutty, salty flavor and perfect melt, while the creamy base keeps everything rich and scoopable.

Serve it with baguette slices, crostini, or anything crunchy. This dip disappears fast for a reason.

Enjoyyy! ❤️

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🧾 Ingredients 🧾

3 large onions
4 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon sugar
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce 
8 ounces cream cheese, fully softened to room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon beef bouillon powder
7 ounces gruyere cheese, grated
Bagel chips, crostini, or toasted baguette slices for serving

👨‍🍳 Instructions 👨‍🍳

1) Peel the onions and chop them into quarter inch pieces. Since this is a dip, cutting the onions small is important so the dip can be scooped easily with bread or a spoon. Long onion slices will make scooping difficult later.

2) Place a pot over medium heat and add the unsalted butter. Once the butter is melted, add the chopped onions. Cook for about five to seven minutes until the onions become translucent.

3) Add the salt and sugar to the onions. Reduce the heat to medium low and continue cooking for thirty to forty-five minutes, stirring frequently. The onions should slowly turn deep golden brown, soft, and jammy. Take your time here, as slow caramelization is what builds the flavor.

3) Once the onions are fully caramelized and evenly golden, add the Worcestershire sauce, black pepper, and thyme. Stir to combine. Reserve a small pinch of thyme for garnish if desired. Remove the onions from the heat and allow them to cool slightly.

4) Preheat your oven to 375 F. Prepare your bagel chips, crostini, or baguette slices if needed. Grate the gruyere cheese and set aside.

5) In a mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, garlic powder, and beef bouillon powder. Mix until completely smooth.

6) Stir six ounces of the grated gruyere cheese into the cream cheese mixture, then fold in all of the caramelized onions. The onions can still be slightly warm, which helps everything combine smoothly.

7) Transfer the mixture into an oven safe baking dish. Place the dish on a baking sheet to catch any bubbling grease during baking.

8) Bake at 375 F for fifteen to twenty minutes, until the dip is hot, bubbly around the edges, and lightly golden on top.

9) Remove from the oven and serve immediately with bagel chips, crostini, or toasted baguette slices.

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