Hot French Onion Skillet Dip

4.91 — Votes 10 votes

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.

Prep Time15

Cook Time1 45

Total Time2

Course: Appetizer

Cuisine: American, french-inspired

Diet: Gluten Free

Servings: Servings

Author: Cassy Joy Garcia

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!

Notes

*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.

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.

Nutrition