French Onion Chip and Dip Crostini

This crostini elevates the classic chip and dip with the rich, savory flavors of French onion soup. Sweet, deeply caramelized onions are folded into a creamy, herbed base and topped with nutty, melted Gruyère cheese, creating a comforting and luxurious bite. The result is a warm, sophisticated appetizer that is perfect for celebrating National Chip and Dip Day.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
large yellow onions, thinly sliced
tablespoons unsalted butter
teaspoon fresh thyme leaves
1/4 cup dry white wine (optional, for deglazing)
oz cream cheese, softened
1/4 cup sour cream
oz Gruyère cheese, shredded
Salt and freshly ground black pepper to taste

Method

**Caramelize Onions:** Melt butter in a skillet over medium
low heat. Add sliced onions and thyme. Cook slowly for 20 minutes
minutes, stirring occasionally, until deeply golden brown and sweet. Deglaze with white wine, if using, and cook until evaporated. Season with salt and pepper.
**Prepare Topping:** In a bowl, combine the softened cream cheese, sour cream, and half of the caramelized onions. Mix until well combined and creamy.
**Toast Crostini:** Brush baguette slices lightly with olive oil and toast in a 375°F (190°C) oven for 8 minutes
minutes until lightly golden and crisp.
**Assemble and Bake:** Spread a generous layer of the cream cheese mixture onto each crostini. Top with the remaining caramelized onions and a sprinkle of shredded Gruyère cheese.
**Finish:** Return the crostini to the oven and bake for 5 minutes
minutes, or until the Gruyère is melted, bubbly, and lightly browned. Garnish with fresh thyme or chives before serving.

Chef's Tip & Pairing

For a deeper, more complex flavor, use a mix of yellow and red onions for caramelizing. This rich, savory crostini pairs beautifully with a crisp, dry white wine like a Sancerre or a light-bodied Pinot Noir.

From the Tini Crostini Collection