I’m sure this comes as a shock to you, but I’m not a big sports fan. I know, right? How can this super-nerdy chick who is working on PhD in bioorganic chemistry while crafting, soapmaking, and baking NOT be a giant fan of all the sports?!! Anyway, I saw some football-related posts on Facebook and it now comes to my attention that the Super Bowl is coming soon. Like, again. I feel like we just had one of those things. Now, I may not be a fan of football, but I am a fan of Super Bowl Sunday; not only do you get snacks, but you also get long-form commercials. Delightful. As for the snacks, I think I’ll serve these French onion dip cups this year.
I guess my Super Bowl party is kind of a bummer if you like football (so I pretty much invite those who have no interest in football). It’s still a game night, but it’s all board games! I TiVo the game while we play Cranium or Trivial Pursuit and then at the end of the night we fast forward through the actual football parts so that we can watch commercials and the halftime show.
It’s one of my favorite things!
I’m not sure if I’ve done one of my dip cups before on here. Basically, I’m sufficiently fearful of double-dippers that I refuse to serve actual dip at a party unless it’s just like four people. But dips are delicious as hell, yo. So I bake these dips into their own little cups and then everything is great. Plus, I find that the dip to bread ratio is excellent this way! I started with this recipe for onion dip, but made a few changes. First, I upped the amount of thyme and wine. I find that I’m looking for a stronger flavor in onion dips. I also left out the lemon and hot sauce. With the increased thyme and wine, those flavors just didn’t work. Oh, and I left out the green onions. Because I wanted to!
As is so often the case, I forgot to take very many pictures in the middle of making these. Deal with it!
French Onion Dip Cups
- Two packages of mini filo cups
- 2 tablespoons butter
- 2 onions, diced
- 1 tsp thyme, chopped
- 1/4 cup Marsala wine
- 1 teaspoon sugar
- 8-ounces cream cheese
- 1 cup sour cream
- 8 ounces Gruyere, shredded
Preheat oven to 350º F. Remove the filo cups from the package and line them up on a cookie sheet.
Now melt the butter in a saucepan over medium-low heat. Add the onions and salt them so that they give up some liquid. Add the thyme, sugar, and wine and let cook until the onions turn into a lovely golden mush (about 15 minutes)
Here’s where I stopped taking pictures, y’all. Next, blend the cream cheese and sour cream. Stir in the shredded Gruyere and the cooked onion mixture. Spoon the dip into the filo cups and bake until it sets up and cracks a little in the middle, about twelve minutes.
I’ve made these before, and they freeze great. Just pop them straight from the freezer into the oven and serve them once they’re warm!