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Warm French Onion Gruyere Dip with Giant Herb Croutons

Source of Recipe


Kathy Casey






List of Ingredients



• -- Dip --
  
• 2 Tbsp olive oil
  
• 4 cups sliced white onions (about 2 medium onions)
  
• 1/2 cup dry sherry wine
  
• 8 ounces cream cheese, softened
  
• 2 cups mayonnaise (regular, not low fat)
  
• 1 Tbsp minced garlic
  
• 1 envelope/pkg. Lipton's French Onion soup mix
  
• 1 cup shredded Gruyere cheese
  
• 2 cups (8 ounces) shredded Parmesan cheese
  
• 1/2 cup thinly sliced green onions
  
• .
  
• -- Giant Herb Croutons --
  
• 1 baguette
  
• 1/4 cup olive oil
  
• 3/4 tsp salt
  
• 1/4 tsp pepper
  
• 2 tsp minced fresh thyme (or 1/2 tsp dry leaves)
  
• 1 Tbsp minced fresh parsley
  






Instructions



1. To make the dip: In large saute pan, heat oil over high heat. Add onions and saute 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 9x13-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 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 the seasonings.
   
   
5. To bake and serve: Preheat oven to 375 degrees (F). Arrange bread sticks, spaced apart, on baking sheet. 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.
   
   Makes 5-1/2 cups dip,
   and 24 croutons.
   
   NOTE: The dip may show a little oil separation; this is normal -- but too much separation means it got too hot.