Sweet caramelized onions and plenty of fresh thyme add bold flavor to brighten this hearty dip, inspired by French onion soup. Serve with cheesy baguette as the traditional soup garnish, and endive for some pleasantly bitter contrast to the richness.
- 3 tablespoons extra-virgin olive oil
- 2 yellow onions, diced
- 2 tablespoons fresh thyme leaves
- 1 1/4 cups sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 1 baguette, cut into 1/4-inch-thick slices on the bias
- 4 ounces grated gruyere cheese or other Swiss cheese
- 2 heads endive, leaves separated, for serving
Preheat the oven to 400 degrees F. Heat the oil over medium heat in a large skillet. Add the onions and thyme and cook, stirring occasionally, until onions are very soft and browned, about 15 minutes.
Meanwhile, stir together the sour cream, mayonnaise and Worcestershire sauce; season with salt and pepper. Fold in the onion mixture until well combined. Cover and chill for at least 1 hour or up to overnight. Mixture can be stored in an airtight container for up to 3 days.
Arrange the bread in an even layer on a baking sheet. Sprinkle each slice with about 1 tablespoon cheese. Bake until the bread is golden brown and crisp and the cheese is melted, 6 to 8 minutes. Serve dip with the cheese toasts and endive leaves.
- Copyright 2012 Television Food Network, G.P. All rights reserved.