Ingredients
- 3 tablespoons olive oil
- 1 1/2 teaspoons olive oil
- 2 pounds onions, sliced (sweet onions, you need 5 sweet onions)
- 5 garlic cloves, sliced
- 2 bay leaves
- 1/2 teaspoon crushed red pepper flakes
- 1 thyme sprig
- 1 1/4 teaspoons kosher salt
- 8 ounces cream cheese (room temperature)
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 pound Gruyere cheese (grated, you need 4 cups, other firm cheese or a combination of cheeses can be substituted)
- Pepper
- 1/2 cup panko bread crumbs
- 1 bread (12 ounce) baguette, sliced (for dipping, optional)
- 2 pears, sliced (for dipping, optional)
- 2 red endive lettuce (leaves separated, for dipping, optional)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: In a skillet over medium heat heat 3 tablespoons of oil and then add the next 5 ingredients (-salt), cook stirring until onions are golden and jammy (15-20 minutes).
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Step 3: Meanwhile in a bowl combine the next 3 ingredients (cream cheese - sour cream), stirring to combine.
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Step 4: Remove bay leaves and thyme from onion mixture and discard. Add the onion mixture to the cream cheese mixture. Stir in 3 cups of the cheese and season with pepper; stir to combine. Transfer dip to an 8 inch cast iron skillet or use a 2 quart ovenproof baking dish, spreading into an even layer with a rubber spatula. **** may be covered and refrigerated for up to 3 days before proceeding.
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Step 5: In a bowl toss the panko crumbs, 1 cup of cheese, 1 1/2 teaspoons oil and 1/4 teaspoon salt. Sprinkle crumb mixture over the dip. Bake for 25-30 minutes or until top is browned.
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Step 6: Under broiler, broil dip for 3-5 minutes and then let it cool for 5 minutes.
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Step 7: Scatter some thyme over the dip and serve with banquette, pears and endive for dipping.
We hope you enjoy this recipe!
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