Another reason I’m super obsessed with this dip, is that I finally got to break out my new All-Clad slow cooker, and I had the chance to do this in partnership with the AOL Food Awards. Over on AOL, you can check out some of the other great food-related products that are in on the contest. Head over at some point today and check them out! Now, back to the reason for this post: this slow cooker french onion soup dip. Here are some of the pairings that I just love for this recipe!
Beer If there’s one thing that remains to be true, I’m obsessed with brown ales and caramelized onions. I have even gone so far as to caramelize onions in brown ale. Now that, my friends, is amazing. Trust me. I didn’t exactly caramelize the onions in the brown ale this time, but I did slow cook them in a brown ale. It was seriously a match made in heaven. So in addition to pairing this recipe with a brown ale, think about cooking with one also!
Game Day Party Instead of making this recipe part of a three course meal, I’ve decided to pair it with some of my other favorite game day recipes. This dip is seriously perfect for a football party, especially as it starts to get a little cooler outside. In addition to serving this dip at a party, I would also serve something meaty like these spicy sriracha honey chicken wings. You could also think about rounding everything off by serving this philly cheesesteak french bread pizza and these pretzel hot dogs! Your guests will thank you over and over again!
Slow Cooker French Onion Soup Dip
- 2 tbsp unsalted butter
- 3 large sweet, yellow onions diced
- 1 tsp brown sugar
- 3 cloves of garlic minced
- 3/4 cup brown ale
- 1/2 cup beef broth
- 4 ozs cream cheese
- 1/2 cup sour cream
- 1/4 cup mayo
- 1 tbsp worcestershire sauce
- 1 tsp lemon juice
- 1 tsp dry thyme
- 1/2 tsp cayenne pepper
- salt and pepper to taste
- 3/4 cup gruyere cheese grated
- Serve with: tortilla chips, crostini, microgreens
- To a large nonstick skillet set over medium-low heat, add the butter. Once melted, add the onions and sprinkle with brown sugar. Cook the onions for about 30 minutes, stirring occasionally until brown and caramelized. Transfer the onions to your slow cooker.
- Also to the slow cooker, add the garlic, brown ale, beef broth, cream cheese, sour cream, mayo, worcestershire sauce, lemon juice, dried thyme, and cayenne pepper. Slow cook the dip on high for 1 hour and 30 minutes.
- After 1 hour and 30 minutes, check the seasoning and add salt and black pepper as needed. At this point add the grated gruyere cheese, and slow cooker for an additional 30 minutes or until the cheese is melted.
- Give the dip a good stir and then pour it into a serving dish. Serve the dip immediately with crostini and tortilla chips. Top with microgreens. Alternatively, this dip is also good served chilled. Transfer the dip to an airtight container and chill for at least 2 hours before serving. Enjoy!
I did not have brown ale, so I used pbr. I also used lime juice instead of lemon. The final result was not entirely as expected, but good nevertheless. The dip came out incredibly watery, and was more like literal french onion soup than dip! I added an additional 4 oz of cream cheese, so in total, there was an entire block in the dip. Although still slightly watery, it was much better. The taste was amazing though which is why I gave this recipe 4 stars. Don’t let this deter you though, just make sure you add the additional cream cheese!