Sorry for the late post everyone. Phil has had the last week off and we have been trying to fit as much fun in as possible. See you Friday, when I will have a much longer post for you.
I’m not going to lie to you, this recipe isn’t pretty. Phil came to me the other day with a request, he wanted French Onion Soup Dip. No, he didn’t mean he wanted me to rip open an envelope and stir the contents into a container of sour cream, he wanted the delicious savory flavor of deeply browned onions combined with sharp gruyere, robust beef with brandied undertones combined for spreading on a nicely toasted slice of baguette. So, I made it for him.
I was astonished at how similar to French Onion Soup this really is. While it is delicious, it does play with your mind a bit. It takes a little time to do, but is completely worth it.
French Onion Soup Dip
1 TBS Butter
2 Yellow Onions, sliced thin
2 Garlic Cloves, minced
Sea Salt, to taste
1/2-1 tsp Freshly Ground Pepper, or to taste
1 tsp Thyme Leaves
1 ounce Brandy
1 cup Beef Stock
6 oz. Gruyere, sliced and at room temp
8 oz. Cream Cheese at room temp
Melt the butter in a pan over medium to medium-low heat and brown the onions evenly. Season with salt and pepper. Deglaze the pan with the brandy, making sure to loosen all of the lovely brown bits. Add the garlic, stock, pepper and thyme then reduce until there is very little liquid left in the bottom of your pan. Remove from the heat and allow to cool.
In a food processor mix the gruyere and cream cheese until thoroughly combined. Add in the cooled onion mixture and pulse to combine. serve chilled or at room temperature with toasted baguette slices and assorted veggies.
This is awesome. Of course Erin describes the dish a million times better than my actually request, which was something like, “wouldn’t it be cool if you could like make French Onion Soup in dip form?”
Dammit man, I’m a photographer (sorta), not a writer/chef.
Wow, I know what I am making for my next party!
Phil, that is why we loves her……. you can’t be talented at everything as that just wouldn’t be fair to the rest of the world. lol
Oh I’d say ‘awesome’ would cover it, Phil. Go on I dare ya, just say… Wouldn’t it be amazing if you could whistle the whole of Handel’s Messiah while balancing on a large ball wearing a pink rabbit suit?… well it’s worth a try!
But Erin, only one ounce of brandy? I hope you used cook’s privilege and had a snort to go with said dip.
Thanks Debbie!
Griffin, I just tried that the other day and was a little off pitch. The rabbit suit was quite comfortable though.
Tasty!
Thanks Denise!
I’m having guests Saturday evening. This may be on the hors’doeuvres table!
Thanks Erin! I always stress over “les amuses bouche”. I will also be serving some rilletes of goose that I made with the remains of the Christmas goose!
Gosh – just the image of you in that rabbit suit is something! Much less the whistling!
it makes perfect sense! onions, cheese, more cheese, baguette… I am definitely going to try this, especially since I live with an onion fanatic…
Donna, I hope you like it!
Jen, That is exactly what Phil said. I almost sprinkled parm over the baguette slices, but I’m glad I didn’t, it would have been cheese overload,
I am going to have to steal Angie’s new food processor and make this. You can also feel free to make some of those homemade chips and send them to me.
Chris, We’ll have to see about that.
That doe sound really good right now and they would be awesome with this dip.