These mini bread bowls filled with cheesy French onion dip are sure to be a hit with guests at your next get together.
Ingredients
- 6 La Brea Bakery Take & Bake French Dinner Rolls
- ¼ cup butter
- 1 large white onion, chopped
- 1 clove garlic, minced
- ¼ cup beef broth
- 2 tablespoons red wine
- 4 ounces cream cheese, room temperature
- ½ cup low fat sour cream
- ¾ cup mozzarella cheese, shredded
- Salt and freshly ground black pepper, to taste
- 6 slices Swiss cheese, thin slices cut in half
- Pretzels, for dipping
Preparation
- Heat oven to 350°F.
- Carefully cut the top of each roll off, about ½ inch down from the top. Leaving a ½ inch border, hollow out each roll, saving the inside and top and cutting into cubes. Lay the rolls and cubed interiors on a large baking sheet and spray or drizzle with olive oil and set aside.
- Melt butter in a large pan over medium-high heat. Add the onions and garlic to the butter and stir to coat. Cook, stirring occasionally, until the onions are fully caramelized and translucent, about 15 minutes. Add the broth and wine to the onions and stir to combine. As soon as it's simmering, reduce heat to low. Stir in cream cheese, sour cream, mozzarella, and salt and pepper. Remove from the heat.
- Spoon the onion dip mixture into each bread bowl, about 2 tablespoons per roll. The dip should be just slightly higher than the top of the opening. Bake uncovered for 5 to 6 minutes. Remove from the oven and place half a slice of Swiss cheese over the top of each bread bowl.
- Return to the oven and switch to broil. Broil until the Swiss is bubbly and the bread is slightly browned/crisp, 2 to 3 minutes. Serve hot with the toasted bread cubes and pretzels for dipping.
Recipe adapted from: Becky Hardin, The Cookie Rookie
