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Warm French Onion Dip
2016-11-23
https://www.metro.ca/userfiles/image/recipes/trempette-a-l-oignon-tiede-a-la-francaise-10519.jpg
PT10M
PT45M
PT55M
Preheat oven to 350°F (180°C).Lightly oil a 2 qt (1.9 L) baking dish or coat with non-stick spray.Melt butter in a large skillet over medium-high heat.Add onions, garlic and thyme; season with salt and hot mustard powder.Cook, stirring occasionally, until the onions are very soft and caramelized, about 25 minutes.Stir in beef broth and sherry or red wine, if using.Bring to a simmer; remove from heat and stir in cream cheese, sour cream and half of the Gruyère or Swiss.Spread mixture into the prepared baking dish; sprinkle with remaining 1/2 cup Gruyère.Place into oven and bake until bubbly and golden, about 10–12 minutes.Sprinkle with parsley or chives and serve immediately with sliced toasted baguette.
16
Campbell
4
4
5
3
1 tsp. (5 mL) vegetable oil
1/4 cup (60 mL) unsalted butter
2 onion, sliced
2 clove garlic, minced
2 Tbsp. (30 mL) fresh thyme leaves
1/2 tsp. (3 mL) salt
1 tsp. (5 mL) dry hot mustard powder
1 cup (250 mL) Campbell's 30% less sodium ready to use beef broth
1 Tbsp. (15 mL) sherry or red wine (optional)
1/2 cup (125 mL) cream cheese, at room temperature
1/4 cup (60 mL) sour cream
1 cup (250 mL) Gruyère or Swiss chesse, shredded, divided
2 Tbsp. (30 mL) fresh parsley or chives, chopped
Warm French Onion Dip
16
servings
0:10
Preparation
0:45
COOKING
0:55
TOTAL TIME
Ingredients
-
1 tsp.
(5 mL)vegetable oil
-
1/4 cup
(60 mL)unsalted butter
-
2
onion, sliced
-
2
clove garlic, minced
-
2 Tbsp.
(30 mL)fresh thyme leaves
-
1/2 tsp.
(3 mL)salt
-
1 tsp.
(5 mL)dry hot mustard powder
-
1 cup
(250 mL)Campbell's 30% less sodium ready to use beef broth
-
1 Tbsp.
(15 mL)sherry or red wine (optional)
-
1/2 cup
(125 mL)cream cheese, at room temperature
-
1/4 cup
(60 mL)sour cream
-
1 cup
(250 mL)Gruyère or Swiss chesse, shredded, divided
-
2 Tbsp.
(30 mL)fresh parsley or chives, chopped
Preparation
Preheat oven to 350°F (180°C).
Lightly oil a 2 qt (1.9 L) baking dish or coat with non-stick spray.
Melt butter in a large skillet over medium-high heat.
Add onions, garlic and thyme; season with salt and hot mustard powder.
Cook, stirring occasionally, until the onions are very soft and caramelized, about 25 minutes.
Stir in beef broth and sherry or red wine, if using.
Bring to a simmer; remove from heat and stir in cream cheese, sour cream and half of the Gruyère or Swiss.
Spread mixture into the prepared baking dish; sprinkle with remaining 1/2 cup Gruyère.
Place into oven and bake until bubbly and golden, about 10–12 minutes.
Sprinkle with parsley or chives and serve immediately with sliced toasted baguette.
Source :
Campbell
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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