Servings: 6 to 8
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients
- 30 ml (2 tablespoons) butter
- 3 large yellow onions, thinly sliced
- 5 ml (1 teaspoon) brown sugar
- 15 ml (1 tablespoon) balsamic vinegar
- 1 clove garlic, finely chopped
- 125 g (4 oz) cream cheese, softened
- 125 ml (½ cup) sour cream
- 60 ml (¼ cup) mayonnaise
- 200 g (about 2 cups) grated Gruyère cheese, divided
- 5 ml (1 teaspoon) Dijon mustard
- 2.5 ml (½ teaspoon) dried thyme
- Salt, to taste
- Bread croutons, toasted baguette, or crackers, for serving
Preparation
- In a large skillet, melt the butter over medium heat. Add the onions and brown sugar. Season lightly with salt and cook for 20 to 25 minutes, stirring regularly, until the onions are very tender and well caramelized.
- Add the balsamic vinegar and garlic. Continue cooking for 1 to 2 minutes, until the liquid has almost completely evaporated. Remove from the heat and let cool slightly for a few minutes.
- Preheat the oven to 200 °C (400 °F).
- In a bowl, combine the cream cheese, sour cream, mayonnaise, 150 g (about 1 ½ cups) Gruyère, Dijon mustard, and thyme.
- Stir in the caramelized onions and mix until the mixture is smooth. Adjust the seasoning as needed.
- Transfer to a small ovenproof dish. Sprinkle with the remaining Gruyère.
- Bake for 12 to 15 minutes, until the dip is hot and bubbling around the edges. Finish under the broiler for 1 to 2 minutes to achieve a golden-brown top.
- Let it rest for 5 minutes before serving piping hot with pieces of toasted baguette, croutons, or crackers.
