French Onion Soup Cheese Ball
Prep time: 
Cook time: 
Total time: 
Yield: 1 large or 2 small-medium cheese balls, about 10 to 12 servings
This French Onion Soup Cheese Ball makes a great party appetizer!
  • ½ tablespoon unsalted butter
  • 1 tablespoon light olive oil
  • 1 medium onion, diced
  • 1 medium clove garlic, crushed or grated on a microplane
  • ¾ teaspoon minced fresh thyme leaves
  • 6 oz (170 g) sharp white Cheddar, shredded
  • 2 oz (60 g) Gruyere, shredded (or omit and use an additional 2 oz sharp white Cheddar)
  • 8 oz (225 g) cream cheese (low-fat is fine)
  • ½ teaspoon Worcestershire sauce
  • ⅛ teaspoon ground black pepper
  • ⅓ cup toasted pecans, chopped small
  1. Heat the butter and oil in a medium saucepan over medium to medium-high heat. Add the onion and cook until golden brown, about 10 to 15 minutes, stirring occasionally. (You can add a splash of water or turn the heat down as necessary if the pan gets too hot.) Turn the heat down to medium-low, add the garlic and thyme, and cook 1 minute more, stirring constantly. Transfer to a large bowl and cool.
  2. Add the Cheddar, Gruyere, cream cheese, Worcestershire sauce, and black pepper to a food processor and puree until well-combined.
  3. Stir together the caramelized onion and the cheese mixture in a large bowl. Taste and add salt if desired.
  4. Roll the cheese mixture into a ball, wrap with plastic wrap, and refrigerate until firm, about 30 minutes.
  5. Roll the cheese ball in the pecans and serve, or wrap the cheese ball in plastic wrap and refrigerate for up to 5 days before serving.
If your cheese is too crumbly, you can stir in milk or cream 1 tablespoon at a time until it comes together.
Recipe by An Edible Mosaicâ„¢ at