ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: French Onion Dip from Scratch? (no soup mix)

Misc.
I am looking for French Onion Dip recipes.

I need it to be made from scratch though - no soup mix as an ingredient.

Thanks so much!
Robin
MsgID: 0073320
Shared by: Robin - Colorado
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Five-Berry Cobbler (Montana Mike's) - menu description
  • Five-Berry Cobbler - menu description Source: Montana Mike's Fresh, mouth-watering strawberries, blackberries, blueberries, raspberries and cranberries served hot from the oven under a creamy scoop of vanilla ice...
  • Cranberry-Orange Relish (Knox Gelatine) (blender)
  • CRANBERRY-ORANGE RELISH 2 envelopes Knox Unflavored Gelatine 1/2 cup cold water 1/2 cup boiling water 1 1/4 cups sugar 1 small orange, cut-up (including peel) 3 cups cranberries orange slices (optional, for garnish) ...
  • Prego Italian Bread Pizza (using mini meatball sauce)
  • PREGO ITALIAN BREAD PIZZA 1 3/4 cups Prego Mini Meatball Hearty Meat Sauce 1 (16 oz.) loaf Italian bread (split and toasted) 2 cups shredded mozzarella cheese. Preheat oven to 450 degrees F. Spread pasta sauce on ...
  • Grilled Tomato and Fennel Pizza (with ricotta)
  • GRILLED TOMATO AND FENNEL PIZZA 1 bunch fennel, top trimmed off, fronds reserved 2 tablespoons olive oil 4 individual-size dough crusts, made from scratch (recipe follows), or refrigerated dough 1 1/3 cups drained ric...
  • Chili Garlic Spaghetti (serves 2)
  • CHILI GARLIC SPAGHETTI "A classic example of a bitter-sweet, savory chili dish that enables you to experiment with the different tastes. Try it without salt initially, then add some, followed by some salty, umami-tast...
ADVERTISEMENT
  • Marzipan Fruit
  • MARZIPAN FRUIT This recipe makes one full-sized fruit or eight miniatures. 8 oz almond paste 2 1/4 cups confectioner's sugar 1 egg white; beaten lightly Mix the almond paste and sugar together. Add enough egg white...
  • Szechuan Shrimp
  • SZECHUAN SHRIMP 1 pound fresh or frozen shrimp in shells 3 tablespoons water FOR THE SAUCE: 2 tablespoons ketchup 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice wine, dry sherry or...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: French Onion Dip from Scratch? (no soup mix)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!