If you’d like, you can prepare your crostini a day or two ahead of your event. Just bake your Pillsbury French bread according to package directions, then leave it (covered) on your baking sheet overnight. This will help the drying-out process. I find crostini tastes best when it’s made with day-old bread.
The next day, cut your dry French bread into 1/2 inch medallions. Place on a baking sheet and spray with cooking spray on both sides. Bake in a 375°F oven for 8-9 minutes or until slightly brown and crispy. Let the crostini cool completely and store in an airtight container until ready to serve.
Now for the dip. Take two cans of prepared condensed French onion soup and pour into a fine mesh strainer to strain the onions out of the soup. Place onions in a small slow cooker.
Cut up cream cheese into small cubes and place in the pot with the onions. Turn on slow cooker to high. Let the cream cheese melt and combine with the onions. In the meantime, grate gruyere cheese and add to the pot in small batches. Stir occasionally until the cheese is melted. This dip can be made a few days ahead and rewarmed for the party.
Garnish the dip with small slices of green onion on top and serve with the French bread crostini. Trust me, your guests will be in heaven.