Description
Mini French Onion Dip Bread Bowls are a delightful party appetizer featuring individual bread rolls hollowed out and filled with a creamy, caramelized onion dip. Topped with melted Swiss cheese and served with toasted bread cubes and pretzels, these bite-sized treats combine the rich flavors of French onion soup with a fun, shareable presentation perfect for gatherings.
Ingredients
Scale
Bread Bowls and Cubes
- 2 packages La Brea Take and Bake French Dinner Rolls (12 rolls total)
- Olive oil spray or drizzle
Onion Dip
- 1/4 cup salted butter
- 1 large white onion (chopped)
- 2 cloves garlic (minced)
- 1/4 cup beef broth
- 2 tablespoons red wine
- 4 ounces cream cheese (room temperature)
- 1/2 cup low fat sour cream
- 3/4 cup shredded mozzarella cheese
- Salt and pepper to taste
- 6 slices thin Swiss cheese (cut in half)
- Pretzels for dipping
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the bread bowls and toasting the bread cubes.
- Prepare Bread Bowls and Cubes: Carefully cut the top off each roll about 1/2 inch down. Hollow out each roll, leaving a 1/2 inch border, saving the insides and cutting them into cubes. Also, cut the removed tops into cubes. Lay the hollowed bread bowls and bread cubes on a large baking sheet, spray or drizzle with olive oil, and set aside.
- Caramelize Onions: Melt the butter in a large skillet over medium-high heat. Add chopped onions and minced garlic, stirring to coat. Cook, stirring occasionally, for about 15 minutes until the onions are fully caramelized and translucent, releasing that rich, sweet aroma.
- Add Liquids: Pour in beef broth and red wine, stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to low.
- Mix Dip Ingredients: Stir in cream cheese, sour cream, shredded mozzarella, and season with salt and pepper. Mix until smooth and remove the skillet from heat.
- Fill Bread Bowls: Spoon approximately 2 tablespoons of the onion dip into each hollowed-out bread bowl, filling just above the top edge of the opening.
- Bake Bread Bowls: Place the filled bread bowls uncovered in the oven and bake for 5-6 minutes to warm through.
- Add Swiss Cheese: Remove the bread bowls from the oven and place half a slice of Swiss cheese on top of each.
- Broil for Finish: Switch the oven to broil and return the bread bowls to cook for 2-3 minutes until the Swiss cheese is bubbly and slightly browned, and the bread edges are crisp.
- Serve: Serve the mini French onion dip bread bowls immediately alongside the toasted bread cubes and extra pretzels for dipping.
- Enjoy: Dive into these savory, cheesy, and crispy bite-sized appetizers and enjoy!
Notes
- You can substitute beef broth with vegetable broth for a milder flavor.
- Using room temperature cream cheese helps it blend smoothly into the dip.
- Be attentive while broiling to prevent the Swiss cheese from burning.
- Serve immediately to enjoy the contrast between warm dip and crispy bread cubes.
- These are best eaten fresh but can be refrigerated and lightly reheated.
