Our Baked French Onion Soup Dip is the perfect addition to any spread. 

This recipe is bursting with flavour and has all the makings of a French Onion Soup, but we’ve turned it into a thick and hearty dip! Our Roast Beef flavour adds in savory notes to complement the caramelized onions and garlic, while a smooth blend of three cheeses ensures a creamy, mouth-watering appetizer all your guests will love!


French Onion Soup Dip

Course Appetizer, Snack
Prep Time 25 minutes
Bake time 25 minutes
Total Time 50 minutes


  • 1 large onion chopped into rough dice
  • 2 cloves small cloves garlic ( or 1 large), chopped fine
  • 500 g cream cheese
  • 2/3 cups Swiss cheese grated
  • 1/3 cup white wine or sherry
  • 1/2 cup mozzarella cheese grated
  • 2 tbsp balsamic vinegar 
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp butter
  • 14 drops Hedessent Roast Beef Flavouring 
  • 10 drops Hedessent Fried Onion Flavouring
  • 1 baguette 


  • In a medium-size, no-stick skillet, saute onion, salt, pepper, butter, and oil on medium-low heat. Slowly cook, stirring often until onions are a deep golden brown, 10-15 minutes.
  • Add Hedessent flavorings, wine, and balsamic vinegar. Continue cooking until most of the liquids evaporate on low heat. Add brown sugar and remove from heat.
  • In a medium-size mixing bowl, add the cream cheese and onion mixture. Stir to combine and then add Swiss cheese.
  • Place in a 5” baking dish. Top with mozzarella cheese. Bake at 350°F for 20-25 mins until the cheese is browned and the dip is bubbly around the edges.
  • Serve with a sliced baguette.


This recipe can be made a few days ahead and baked the day of serving. Hedessent Roast Beef flavouring adds the rich flavour we all love in onion soup. If you like a lighter taste, swap the Roast Beef for the same amount of Hedessent Roast Chicken flavour. Swiss cheese can be substituted with Emmenthal or Gruyere cheese for a more robust flavour.



Meet Jackie

Following a career as a professional artist and interior designer, Jackie Troup and her husband moved to his family fruit farm in Jordan, Ontario. Cooking and baking had alway been a passion and hobby, and the new scenery of farm and garden was a wealth of inspiration – one that kickstarted a new path for Jackie and her love for food. Though not classically trained, she was a voracious reader of all things baking and cooking, and in 2009, Jackie started Blossom Bakery, a small wholesale company selling to local stores, farm stands, and farmers markets. The bakery went on to win the Town of Lincoln Small Business Award and Shannon Passero’s Women in Business Award.

Jackie’s love of developing recipes and creative flair turned to obsession while trying to meet the needs of the ever-growing vegan and gluten communities. The bakery has become a place where everyone can enjoy a tasty treat to suit any palate. Now a seasonal retail bakery on her family farm, customers can see where their food is made and what inspired their creation.

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