Think of this crowd-pleaser as the love child of French onion soup and French onion dip: an ooey-gooey, salty, tangy Gruyère-filled dip with jammy caramelized onions. Gruyère is classic for that French onion soup flavor, but any fairly firm cheese like cheddar or Gouda will work—you can even mix and match if you’d like.
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6 - 8 Servings
Preheat oven to 350°. Heat 3 Tbsp. oil in a large skillet over medium. Add onions, garlic, bay leaves, red pepper flakes, 1 thyme sprig, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and cook, stirring occasionally, until onions are golden and jammy, 15–20 minutes.
Meanwhile, stir cream cheese, mayonnaise, and sour cream in a large bowl to combine (a few lumps are okay).
Remove bay leaves and thyme sprig from onions; discard. Transfer onions to cream cheese mixture. Add 3 cups Gruyère and season with pepper; stir to combine. Transfer dip to an 8" cast-iron skillet or 2-qt. ovenproof baking dish and spread into an even layer with a rubber spatula.
Toss panko, remaining Gruyère, remaining 1½ tsp. oil, and remaining ¼ tsp. salt in a medium bowl to combine, then sprinkle over dip. Bake until heated through and top is lightly browned, 25–30 minutes.
Heat broiler. Broil dip until bubbling and golden brown, about 3 minutes. Let cool 5 minutes.
Scatter more thyme over dip and serve with baguette, pears, and endive alongside for dipping.
Do ahead: Dip (without panko mixture) can be made 3 days ahead. Cover and chill. Top with panko mixture just before baking.
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Followed the recipe to the letter. I've been a professional chef for several years now. This for me was a hard pass. The savoury onions mixed with the cream cheese, sour cream and mayo was way too rich. As it suggested in the recipe I tired serving it with pears and apples and that was still not enough to cut through the richness. This as a spread on a sandwich or served with charcuterie might be amazing.
East coast cooks
I made this per the recipe- it is absolutely delicious! It is definitely a crowd pleaser, and I will be looking for excuses to make it again.
Made this for our Christmas Eve lunch at work, and it is fantastic. Followed the recipe as it is written, and I have noooooo regrets. Seriously yummy.
Out of this world! Fantastic dip for the holidays. The suggested endive, pear, and baguette was a great accompaniment to this dish. I used a mandolin to slice the onions. This certainly cut down on tedious chopping. I wouldn’t change a thing!
My daughter wanted French Onion soup but when I came across this recipe from my new issue had to make it instead. Well move over soup this dip is to delicious. Creamy and onions aren't overpowering when cooking them to their jammy, sweet consistency! I used swiss cheese and some cheddar instead of Gruyere which can be costly for this type of dish. Also used one less onion....make again next week!
Turned our fantastic. Made 3 days ahead per the instructions. Big party hit. Don't print, save as a PDF and open as needed or Pinterest.
Don't print it. Take a photo with your phone.
3 pages to print! Come on now. That'a waste.
This is delicious. I served it with baguette and low salt Old Dutch ripple chips. I added about 2 tbsp red wine to deglaze once done carmelizing the onions. I used 6 small to med yellow onions, about 4.5 cups sliced. I used a smaller cast iron pan and it took me an hour for the onions. I would note that if you use a 2qt dish with less surface area than the cast iron skillet the topping will be quite substantial. I used a deeper casserole dish and the topping was thicker than desired.
This is unbelievably delicious. Served with a baguette, sliced apples, pears and crackers. Didn't try the endive spears but will, next time. One prep note -- recipe says to thinly slice, which resulted in stringy onions that were hard to scoop neatly onto the bread or fruit slices. Next time, I would chop the onions to make it easier to eat. Worth every calorie.