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    Onion: Warm Gruyere Onion Dip


    Source of Recipe


    Seattle Times, posted by bobo3039

    List of Ingredients




    2 tablespoons olive oil
    4 cups sliced white onions (about 2 medium onions)
    ½ cup dry sherry wine
    8 ounces cream cheese, softened
    2 cups mayonnaise (it must be regular, not low-fat, mayonnaise)
    1 tablespoon minced garlic
    1 envelope/package Lipton's French onion soup mix
    1 cup shredded Gruyère cheese
    2 cups (8 ounces) shredded Parmesan cheese
    ½ cup thinly sliced green onions

    Giant Herb Croutons:

    - 1 baguette
    - ¼ cup olive oil
    - ¾ teaspoon salt
    - ¼ teaspoon pepper
    - 2 teaspoons minced fresh thyme (or ½ teaspoon dry leaves)
    - 1 tablespoon minced fresh parsley

    Recipe



    1. To make the dip: In large sauté pan, heat oil over high heat. Add onions and sauté about 10 minutes, or until caramelized and golden, adjusting burner heat if needed. Deglaze the pan with sherry. Refrigerate to let cool.

    2. In a mixer, beat cream cheese until smooth, then add mayonnaise, garlic, onion soup mix, cheeses and green onions. Mix until well incorporated. Then mix in cooled onions. Transfer dip into a 9-by-13-inch baking dish, and smooth out. (Dip can be prepared to this point ahead of time, then covered and refrigerated, up to 3 days, until just before serving time.)

    3. To make croutons: Cut off ends of baguette, then cut baguette crosswise into 4 equal pieces. Split each piece in half lengthwise, then cut each half lengthwise into thirds, to make 24 pieces.

    4. In a very large bowl, whisk together oil, salt, pepper and herbs. Place baguette sticks in the oil, and toss thoroughly — being sure to coat each piece well with seasonings.

    5. To bake and serve: Preheat oven to 375 degrees. Arrange bread sticks, spaced apart, on baking sheets. When oven is hot, place dip and croutons in oven and bake 10 to 12 minutes until dip is just bubbly around the edges and cheese is melted, and the croutons are crispy and golden. Serve immediately.

    Chef's Notes: The dip may show a little oil separation; this is normal — but too much separation means it got too hot.

 

 

 

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