French Onion Stuffed Crust Dip

French Onion Stuffed Crust Dip

Bonjour, flavor enthusiasts! Brace yourselves for my French Onion Stuffed Crust Dip – because why settle for an ordinary dip when you can have an elevated dip that's higher than the Eiffel Tower? First, we're giving onions the VIP treatment – picture them caramelizing in butter, grooving to onion soup mix beats, and doing the beef stock tango. It's a flavor soirée! Now, let's talk dough – chopped, stuffed with Swiss cheese and ready to line up a skillet. Dive into the creamy French onion dip pool, drop caramelized onions and surprise the party with a block of cream cheese – très chic! Bake it at a temperature that's hotter than a French summer romance! When the oven sings, we're talking mix-and-match with the center cream cheese, an egg wash like it's sunbathing on the Riviera, dehydrated onion bling, Swiss-Gruyere elegance and a sprinkle of thyme for that extra ooh-la-la. Back in the oven for the grand finale – and voilà! French Onion Stuffed Crust Dip: where each bite is a taste tour de force, and your taste buds are sipping espresso in a beret!
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Appetizer, dinner
Cuisine French
Servings 6


  • 16 ounce pizza dough
  • 16 Swiss cheese cubes (1-inch cubes)
  • 1 1/2 cups French onion dip (or sour cream)
  • 2 cups sliced onions (any type)
  • 1/4 cup salted butter
  • 2 tablespoons onion soup mix
  • 1/2 cup beef stock
  • 8 ounce cream cheese
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons dehydrated onions
  • 1 cup grated Swiss
  • 1 cup grated gruyère
  • 1 tablespoon fresh chopped thyme


  • Start by melting butter and adding chopped onions, onion soup mix and beef stock then mix until caramelized.
  • Chop up the pizza dough into 16 equal pieces and add a cube of Swiss cheese in the middle. Roll those up into a ball and line a 14-inch sprayed skillet.
  • In the center, add the sour cream based French onion dip. Add the caramelized onions followed by a block of cream cheese.
  • Bake at 450°F for about 10 minutes. When the preliminary bake is done, mix the center cream cheese into the dip.
  • In the meantime, crack an egg and whisk with water. Paint each balls with the egg mixture and sprinkle on dehydrated onions. Add some Swiss cheese and gruyère to the middle and a little fresh thyme on top.
  • Put it back in the oven for 10-15 minutes and enjoy!


Keyword bread, dip, french onion soup

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