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Bubbling French Onion Dip

Made With:

Soups

SIGNATURE FRENCH ONION

A rich beef broth made with random onion slices and a hint of sherry, finishing with a soft, buttery note.

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Tip

Preheat oven to 425°F (220°C). Per 2 servings, bake dip in 1 baking dish for 10 to 12 minutes or until golden brown and bubbly. Meanwhile, toast 8 baguette slices on baking sheet for about 5 minutes or until golden brown. Serve dip with toasted baguette slices. Garnish with 1 tsp (5 mL) parsley.

Total Time

45 min.

Serving & Size

1/2 Dish

Yields

This ooey-gooey warm dip will create lots of oohs and aahs as it comes steaming and bubbling to the table.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Campbell’s® Signature Condensed French Onion 1 tub(2 lbs) tub (905g)
brick-style plain cream cheese 3 packages (8 oz each) packages (250 g each)
sour cream 1 cups 375  mL
mayonnaise 3 cups 175  mL
Dijon mustard 1 cup 125  mL
pepper 2 tsp 10  mL
grated Parmesan cheese 3 cup 175  mL
finely chopped fresh chives 3 cup 175  mL
1. In large mixer, beat together soup, cream cheese, sour cream, mayonnaise, mustard and pepper until smooth. Stir Parmesan cheese and chives.
Weight Measure
grated Gruyère cheese 3 cups 750  mL
baguettes, each sliced into 32 slices (1/4-inch/1 cm thick slices)
olive oil 3 cup 175  mL
2. Divide 1 cup (250 mL) dip among 8 baking dishes/ramekins. Sprinkle each with 3 tbsp (45 mL) Gruyère cheese. Cover and refrigerate for up to 2 days.
Weight Measure
finely chopped fresh parsley 6 tbsp 90  mL
3. Brush baguette slices with olive oil.
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