The Chew: Cheese Puffs With French Onion Dip Recipe

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The Chew: Cheese Puffs With French Onion Dip

Actor Clark Gregg, husband of actress Jennifer Grey and father to a 14-year-old daughter, joined The Chew to immediate scrutiny at the hands of Clinton Kelly. No, he wasn’t criticized for his acting, but instead for his Lip Sync Battle performance in which he sang Britney Spears’ “Toxic.” Once they got all the jokes aside, Clinton enlisted Clark’s help to make incredible Cheese Puffs with French Onion Dip. Clark admitted that is wife is such a foodie that he rarely gets to help in the kitchen, so he was thrilled to be able to take part in the preparation of these fun treats!

Go ahead, treat yourself! Click next page to get the recipe for these puffs!

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The Chew: Cheese Puffs With French Onion Dip Recipe Ingredients

The Chew: Cheese Puffs With French Onion Dip Recipe

Clinton Kelly’s Cheese Puffs with French Onion Dip are the perfect fancy appetizer or snack, without a whole lot of effort! (aon / Flickr)

For the Cheese Puffs:

  • 5 tbsp butter – cubed
  • 1 C all-purpose flour
  • 1 large egg + yolk for brushing
  • 3/4 C Gruyere cheese – grated
  • 1 C water
  • 1/2 tsp salt
  • 6 large eggs
  • 2 tsp water – for brushing

For the French Onion Dip:

  • 1 tbsp butter
  • 1 tbsp fresh thyme – leaves only
  • 2 tsp Worcestershire sauce
  • 8 oz whipped cream cheese
  • 2 tbsp olive oil
  • 2 yellow onions – peeled, diced
  • 1/4 tsp garlic powder
  • 12 oz plain Greek yogurt
  • kosher salt and freshly ground black pepper

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The Chew: Cheese Puffs With French Onion Dip Recipe Directions

For the Cheese Puffs:

  1. Preheat the oven to 400 degrees
  2. Line two baking sheets with parchment paper or a silicon baking sheet
  3. In a medium saucepan, combine butter, water, and salt, then bring to a simmer
  4. When the butter has melted, whisk in the flour, breaking apart any clumps
  5. When the dough becomes a ball, remove from the heat and place in the bowl of a stand mixer
  6. While the stand mixer is running, add the eggs one at a time
  7. Let each egg fully incorporate before adding another
  8. Remove the dough to a piping bag
  9. If you’re using parchment, lift the corners of the parchment and pipe a small amount of batter onto the baking sheet and press the parchment back into place to prevent slipping during piping and baking
  10. Pipe 2-inch mounds onto the baking sheet about 1-2 inches apart
  11. Whisk together the last egg and egg yolk with 2 tbsp water
  12. Brush the tops of each puff with egg wash, then put into the oven
  13. Bake for 20 minutes until golden and puffy on the outside
  14. Remove from the oven and let cool completely

For the French Onion Dip:

  1. To a large saute pan, add olive oil and butter, then heat over medium
  2. Add thyme, onions, garlic powder, and Worcestershire sauce
  3. Season with salt and pepper
  4. Stir for about 5 minutes, then drop the heat to low and cook for another 30 minutes, until the onions are caramelized
  5. Remove from the heat and set aside
  6. In a large bowl, add the Greek yogurt and cream cheese, then mix
  7. Add the cooled onion mixture, then mix again
  8. Remove the mixture to a piping bag fitted with a pastry tip
  9. Refrigerate until ready to use

To Assemble:

  1. Preheat the broiler
  2. When the cheese puffs are cooled completely, poke a hole with the pastry tip and squeeze 1 tbsp of the dip into the middle and put on a baking sheet
  3. Sprinkle the hole of the puff with Gruyere cheese, then put under the broiler to melt for about a minute
  4. Serve and enjoy

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