I think I say this every time I post, but where has the time gone? How is it already February and Superbowl?!? This is the month when I reserve all of my kid’s summer camps and begin planning our family vacation (if we have one). I can not believe that we are already here!
The one good thing about February is that it marks the end of our crazy period. With birthdays and major holidays coming every two weeks beginning in October through the end of January, we are not only exhausted, but broke. Now that it is all over, we can focus on re-growing our savings and enjoying the simple life!
I am not a huge fan of football but I do love to watch the commercials during the big game. I also love the food and beer part of the celebration! Who doesn’t right!? I always make a huge spread of cheesy calorie full appetizers and fun football themed desserts.
This year I will be making this French Onion Soup Dip. I made it during the holidays and it was a huge hit! It is easy to throw together adds variation to the chip and guacamole filled table. Don’t get me wrong, I love chips and guac, but I also like warm gooey cheese and sweet onions on toasted bread. This dip is like the is like the sophisticated dip version! There always has to be one, right!?
Enjoy- and may the best team win. HA, just kidding. I don’t even know who’s playing!
- 2 tablespoons olive oil
- 3 onions , thinly sliced
- 2 cloves garlic , minced
- 1 tablespoon brown sugar
- 1/4 cup beef broth
- 4 ounces cream cheese , at room temperature
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 cup shredded Gruyere cheese , divided
- Preheat oven to 350 degrees F. Lightly grease an 8 or 9 inch baking pan or cast iron skillet with non-stick cooking spray.
- In a large skillet on medium heat, add olive oil.
- When oil is hot, add onions, garlic, and brown sugar.
- Reduce heat to medium low and cook, stirring occasionally, until the onions are very soft and caramelized, about 20 minutes.
- Once caramelized, add beef broth and bring to a simmer.
- Remove from heat and stir in cream cheese, sour cream, salt, pepper, dried thyme and 1/2 cup Gruyere Cheese.
- Pour into baking dish and top with remaining cheese.
- Bake for 15-20 minutes until cheese has slightly browned and edges are bubbly.
- Serve with toasted baguette slices.