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French Onion Dip with Gruyere

French onion dip with Gruyere brings deeply golden, slowly cooked onions together with a smooth sour cream and cream cheese base. Baked until hot and bubbling at the edges, it has a rich, cheesy top and a creamy texture underneath.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling and resting 20 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 yellow onions large, about 1.5 pounds, thinly sliced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp dried thyme
  • 1 package (8 oz) cream cheese softened
  • 1 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 2 cup Gruyere cheese shredded, 8 ounces, divided

Equipment

  • 1 12-inch skillet
  • 1 8x8-inch baking dish

Method
 

  1. Melt the butter with the olive oil in a 12-inch skillet over medium heat.
  2. Add the onions, salt, pepper, and thyme.
  3. Cook over medium-low heat, stirring often, for 35 to 45 minutes, until the onions are very soft and deeply golden.
  4. Transfer the onions to a plate and let them cool for 10 minutes.
  5. Heat the oven to 375°F.
  6. Lightly grease an 8x8-inch baking dish.
  7. Stir the cream cheese, sour cream, mayonnaise, Worcestershire sauce, and garlic powder in a medium bowl until smooth.
  8. Mix in the cooled onions and 1 1/2 cups of the Gruyere.
  9. Spread the dip in the prepared dish.
  10. Sprinkle the remaining 1/2 cup Gruyere over the top.
  11. Bake for 20 to 25 minutes, until hot and bubbling at the edges.
  12. Let the dip rest for 10 minutes before serving.

Notes

For the best flavor, cook the onions slowly until very soft and deeply golden. Refrigerate leftovers for up to 4 days; freezing is not recommended because the dairy can become grainy. For a gluten-free option, use gluten-free Worcestershire sauce.