Warm French Onion Dip with French Bread Crostini

Steps

• 1

  Bake French loaf as directed on can. Remove from cookie sheet to cooling rack. Let stand at room temperature at least 12 hours or overnight until dry and crusty.
• 2

  When ready to serve, heat oven to 375°F. Cut bread into thin slices; place on ungreased cookie sheet. Spray both sides of each slice with cooking spray.
• 3

  Bake 10 minutes or until lightly browned and crisp.
• 4

  While crostini are baking, place fine mesh strainer over medium bowl. Pour soup into strainer to strain out onions. Put onions in 2-quart saucepan. Reserve broth for another use (see Tips).
• 5

  To onions in saucepan, add cream cheese; cook over medium-low heat, stirring occasionally, until cheese is melted. Add Gruyère cheese; cook and stir over low heat until cheese is melted. Pour dip into warming dish or small slow cooker. Garnish with green onion. Serve warm dip with warm crostini.