French onion soup in a dip, featuring Bison Sour Cream, made more fun with mini bread bowls. It’s an easy-to-make, easy-to-share appetizer, perfect for any occasion.
This recipe uses:
Preheat oven to 350°F.
Carefully cut top of each roll off, about 1/2 inch down from the top.
Leave a 1/2-inch border and hollow out each roll.
Melt butter in a large skillet over medium-high heat.
Add onion and garlic to butter and cook for about 15 minutes, or until onion is fully caramelized.
Add broth and wine, and stir to combine.
Bring to a simmer, reduce heat to low.
Stir in cream cheese, Bison Sour Cream, mozzarella, salt, and pepper. Remove from heat.
Spoon onion dip mixture into bread bowls, about 2 Tbsp per roll.
Bake uncovered for 5-6 minutes.
Remove from oven and place 1/2 slice of Swiss cheese over the top of each bread bowl.
Return to oven and turn on broiler.
Broil for 2-3 minutes, or until cheese is bubbly and bread is slightly browned.
Serve immediately with pretzels for dipping. Enjoy!