Looking for a show-stopping party appetizer that’ll have your guests begging for the recipe? Say hello to our Hot French Onion Skillet Dip! This gooey, cheesy masterpiece is the ultimate crowd-pleaser, with its rich, caramelized onions and bubbling hot gruyere cheese. It’s the kind of dip that’ll make you the undisputed MVP of any gathering – no fancy chef skills required.
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This recipe is…
When it comes to hosting the ultimate gathering, a killer party appetizer can steal the show, and this recipe is here to do just that – imagine a bubbling hot skillet filled with creamy, savory caramelized onions, crowned with a melty layer of golden, gooey gruyere cheese, all scooped up with toasted baguette rounds.
What makes this dip truly special is its ability to strike that perfect balance between elegance and comfort. It’s a sophisticated take on the classic French onion soup, transformed into a shareable, finger-licking delight that’s as suited for a casual game day party as it is for a fancy cocktail soirée. With just a few simple steps, you’ll have a bubbling, cheesy masterpiece that’s sure to be the star of your appetizer spread!
Looking for more incredible appetizers? We’ve got you. Our charcuterie board how-to, whipped honey feta dip, and bacon wrapped dates are reader favorites.
Why You’ll Love This Recipe
- It’s so delicious – the combination of caramelized onions and rich, gooey cheese is a taste that’s hard to beat.
- It’s impressive – have you seen the photos of this dip?! It’s incredibly beautiful and impressive looking. Best part is that it’s actually really, really easy to make – that’s a major return on investment!
- It’s perfect for a crowd – because the dip is served in a skillet, it’s perfect for a crowd. It can be scooped onto plates or eaten directly from the skillet!
Recipe Ingredients
Just eight ingredients stand between you and the most delightful recipe you’ve made in a very, very long time. Find ingredient notes (including substitutions and swaps) below.
- White wine – we used Sauvignon Blanc for this recipe, but any white wine that you have on hand will do.
- Broth – chicken or beef broth will work here – use whichever you have in the pantry! You’ll ONLY need this if the onion mixture seems really dry.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it gluten-free – we made this recipe gluten-free by using a gluten-free baguette from our local grocery store. We used My Bread Gluten Free Baguettes.
How to Make Hot French Onion Skillet Dip
Step 1: Add the butter to a skillet over low heat. Once it’s melted, add the onions. Put a lid on the skillet and let the onions wilt for 30 minutes.
Step 2: Take the lid off of the skillet and toss the onions in the butter. Turn the heat up to medium-low, and let the onions continue to caramelize uncovered for 45 minutes, scraping the pan and stirring the onions occasionally.
Step 3: Preheat the oven to 375°F. Once the onions are nice and brown, add the salt and wine, and stir to combine. Let the wine simmer and cook off for 15 minutes until almost all the liquid is gone. If the mixture seems super dry after 15 minutes, add up to a cup of broth to the skillet.
Step 4: Cover the onions with shredded cheese and bake at 375°F for 15 minutes, then turn the broiler on and broil for 3 minutes.
Step 5: Cut two baguettes into 1/2-inch rounds and lay them on a sheet pan. Brush them with melted butter, sprinkle with flaky sea salt, and roast them at 375°F for 10 minutes, then broil them for 1 1/2 minutes.
Step 6: Top the dip with fresh chopped thyme and flaky sea salt. Serve with the toasted baguette rounds and enjoy!
Recipe Tip
If the onion mixture seems really dry after the wine cooks off, add up to a cup of broth to the skillet. We did NOT need to do this (there was no broth added to the photo-ed recipe), but it’s definitely an option if you feel like the onions are overly dry.
How to Serve
Serve your dip alongside the toasted baguettes with a spread of other appetizers (a charcuterie board, bacon wrapped dates, etc.)
How to Store and Reheat
Store any leftover dip in an airtight container in the fridge for up to 5 days.
To reheat, simply pop the dip in the microwave for 1-2 minutes or reheat it in an oven-safe dish in a 350°F oven for 7-10 minutes.
Frequently Asked Questions
While you *can* use a different type of cheese, we really recommend sticking with gruyere. The caramelized onion/gruyere pairing is unbeatable! If you can’t find it, though, fontina or a hard swiss cheese would be your best bet.
This dip is best enjoyed straight out of the oven, so if you’re looking for a make-ahead solution, I’d steer clear of making and reheating the entire dish.
What you can do, though, is caramelize the onions, stir in the salt and wine, let the wine cook off, and then save the onion mixture in the fridge until you’re ready to make and serve the dip. When it’s time for that, simply spread the onions in the bottom of a skillet, top with cheese, and then bake until warmed through.
Dry red or white wines pair best with this Hot French Onion Dip (or French Onion anything, for that matter). Pinot Grigio, Sauvignon Blanc, Chardonnay, Merlot, and Pinot Noir would all make great pairings.
More Favorite Appetizer Recipes
If you tried this Hot French Onion Skillet Dip or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Hot French Onion Skillet Dip
Ingredients
- 2 large (or 3 medium) yellow onions, thinly sliced
- ½ cup (1 stick) butter
- 1 teaspoon salt
- ½ cup white wine
- 1 cup broth, beef or chicken, if needed*
- 8 ounces gruyere cheese, shredded
- ½ teaspoon fresh thyme, chopped, for garnish
- Flaky sea salt, for garnish
For the Baguette Rounds
- 2 baguettes, cut into ½-inch rounds
- 2 tablespoons butter, melted
- Flaky sea salt
Instructions
- Add the butter to a skillet over low heat. Once it's melted, add the onions. Put a lid on the skillet and let the onions wilt for 30 minutes.
- Take the lid off of the skillet and toss the onions in the butter. Turn the heat up to medium-low, and let the onions continue to caramelize uncovered for 45 minutes, scraping the pan and stirring the onions occasionally.
- Preheat the oven to 375°F. Once the onions are nice and brown, add the salt and wine, and stir to combine. Let the wine simmer and cook off for 15 minutes until almost all the liquid is gone. If the onions seem really dry at this point, you can add a little bit of broth at a time to the skillet to moisten them.
- Cover the onions with shredded cheese and bake at 375°F for 15 minutes, then turn the broiler on and broil for 3 minutes.
- Cut two baguettes into 1/2-inch rounds and lay them on a sheet pan. Brush them with melted butter, sprinkle with flaky sea salt, and roast them at 375°F for 10 minutes, then broil them for 1 1/2 minutes.
- Top the dip with fresh chopped thyme and flaky sea salt. Serve with the toasted baguette rounds and enjoy!
Recipe Notes
Nutrition
ABSOLUTELY MOUTHWATERING GOOD. We made this for our family’s NYE gathering and it was SO LOVED even by the picky eaters.
That is amazing, Graysen! We are so happy it was a hit!!
I made this for Christmas and while it tasted good, I was bummed that the cheese started to harden so quickly. We made it at home and in the 20 mins it took to get to our destination, the cheese started to harden. We warmed it up when we got to our party but the cheese still had to be cut with a knife to get it to separate. It wasn’t really easy to “dip” anything in it.
The flavor was great and everyone still liked it, but it’s definitely meant to be served immediately.
Great turn out for this comfort food classic. We smoked the chicken to add a dimension to it before adding it to the soup. This was a hit with everyone in the family (even the non-gluten free)! I look forward to making it again soon!
Great idea with the chicken, Reene! We are so happy it was a hit!
Can this be made ahead of time?
Yes! To make ahead, follow the steps (caramelize the onions + reduce with the white wine, etc) and then top with the grated cheese. From there, don’t bake. Cover and refrigerate until 25 minutes before serving time. Then uncover and bake in the oven at 375F for 20 minutes (5 extra from the 15 minutes below to account for the cool pan) and finish with the 3 minutes under the broiler. Enjoy!
How much broth needs to be added and when do you add it?
Hi Megan! So sorry for the confusion. I just made it clear in the post – you’ll ONLY need to add broth if the onion mixture seems super dry after the wine cooks off. We did NOT add any broth to the recipe that you see in the photo.