Servings: 8
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
- 3 large onions, thinly sliced
- 60 ml (¼ cup) butter
- 45 ml (3 tablespoons) olive oil
- 45 ml (3 tablespoons) maple syrup
- 60 ml (¼ cup) water, plus more as needed
- 250 g cream cheese, softened
- 125 ml (½ cup) sour cream
- 375 ml (1 ½ cups) strong Quebec cheddar, grated
- 5 ml (1 teaspoon) herbes de Provence
- Salt and ground black pepper, to taste
- Toasted baguette, for serving
Preparation
- In a large skillet, melt the butter with the olive oil over medium heat. Add the thinly sliced onions, season with salt and pepper, then reduce the heat to medium-low. Cook for 25 to 30 minutes, stirring regularly, until the onions are very tender, soft, and lightly caramelized. Add a little water as needed when the juices start to stick to the bottom of the skillet to prevent the onions from burning.
- Toward the end of cooking, pour the maple syrup over the onions and continue cooking for 3 to 5 minutes, stirring gently, until the syrup reduces slightly and coats the onions with a beautiful golden color. Remove from the heat and let cool for a few minutes.
- Preheat the oven to 190°C (375°F). In a large bowl, mix the softened cream cheese and sour cream until smooth and creamy.
- Stir in the caramelized onions, herbes de Provence, and 250 ml (1 cup) of shredded cheddar. Season with pepper to taste and adjust the salt if needed. Gently stir to distribute the ingredients evenly.
- Transfer the mixture to a baking dish about 20 cm (8 in.) in diameter and spread evenly with a spatula. Sprinkle the remaining grated cheddar over the entire surface.
- Place in the oven and bake for 15 to 20 minutes, until the dip is piping hot, slightly bubbling around the edges, and the cheese is melted and nicely browned on top.
- Remove from the oven and let stand for about 5 minutes before serving. Serve with slices of toasted baguette to enjoy the dip while it’s still warm and creamy.
