I’m at the point in my life where I’m tired of making the same old appetizers for Thanksgiving every year, so I’m on a mission to change things up.
As I’ve been looking for more interesting apps to add to our table in just two weeks, I came across this recipe from Kasey, who goes by @thechowdown on TikTok.
She says she made these French onion dip cups for a Friendsgiving get-together, and people were impressed.
I’m obsessed with French onion soup, so I’m in. Let’s get down to how you can recreate this creative recipe from Kasey!
Ingredients:
- 2 Vidalia onions (slice them up thinly)
- 1/3 cup beef broth
- 1 Tablespoon fresh thyme (if you only have dried, use 1 teaspoon)
- 3 cloves of garlic (minced)
- 3 Tablespoons mayo
- 2 Tablespoons of butter
- 1/2 and 1/4 a teaspoon of salt
- 1/4 teaspoon black pepper
- 1/4 cup Greek yogurt or sour cream
- 1/4 chopped parsley
- 1/4 cup chopped chives
- 2 Tablespoons of chopped chives for the garnish
- 2 sheets of thawed puff pastry
- 1 block of room-temperature cream cheese
- 1/4 cup shaved gruyere cheese
Instructions:
To start, grab a large pan and put it over medium heat on the stove. Melt your butter, then add in salt and onions.
Make sure to stir the onions consistently as they cook for the next five minutes. Then add in beef broth and continue cooking for the next 10 or 15 minutes. You know when you can move on when your onions appear “soft, brown, and jammy,” Kasey adds.
In your final minute of cooking time, put the thyme and garlic in the pan and stir well. Next, get one sheet of the thawed-out puff pastry and place it on a cutting board that you have lightly floured first to make sure it doesn’t stick.
With a pizza cutter, slice up the puff pastry into 16 even squares. Take every square and put it inside each cavity of a mini muffin tin.
Press down gently so the bottoms and sides of the puff pastry are touching the inside of the muffin tin.
Bake your puff pastry for 15 minutes at 425 degrees. When done, allow the squares to cool down before using the rounded side of a tablespoon to press a little space into each pastry square.
But while your puff pastry is still in the oven, you can get working on your filling. Take the caramelized onions and mix in the sour cream (or Greek yogurt if you choose that instead), mayo, cream cheese, salt, pepper, parsley, and chives.
Mix that together well to make sure everything combines nicely. Take a little scoop of the dip you just made and place it in the middle of one square of a puff pastry inside the space you made.
Repeat that process until all your squares of puff pastry are filled, and add shaved gruyere cheese to the top of the dip.
Kasey explains that when you’re ready to actually serve your French onion dip cups, you can put them back in the broiler for about two minutes so that the cheese on top is melted. Or, she says you can bake the puff pastry along with the dip and cheese for 20 minuted total.
What’s your favorite appetizer to make for Thanksgiving? Will you be giving Kasey’s recipe a try?
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By Bre Avery Zacharski
Hi, I'm Bre, Chip Chick's CEO! I have a degree in Textile/Surface Design from The Fashion Institute of Technology, and... More about Bre Avery Zacharski
