Dips

French Onion Dip

9:00 AM




French Onion Dip

3 tablespoons olive oil
1 pound onions, diced
1 teaspoon kosher salt, divided
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon white pepper, freshly ground

Place the oil, onions and 1/2 teaspoon salt in a 10-inch saute pan over medium heat. Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes. Place the remaining ingredients and the remaining 1/2 teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine. Refrigerate for at least 1 hour and stir again before serving.

French Onion

French Onion Soup

1:00 PM

There’s nothing more decadent or satisfying on a cold snowy day than a bowl of French onion soup. Rich, flavorful, and beyond cheesy! I used mozzarella in place of the provolone because that’s what I had on hand.






French Onion Soup

1/2 cup unsalted butter 
2 tablespoons olive oil 
4 cups sliced onions 
4 (10.5 ounce) cans beef broth 
2 tablespoons dry sherry (optional) 
1 teaspoon dried thyme 
salt and pepper to taste 
4 slices French bread 
4 slices provolone cheese 
2 slices Swiss cheese, diced 
1/4 cup grated Parmesan cheese 

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes. Heat the oven broiler. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.