French Onion Dip with Gruyere Toasts
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 395
- Total Fat
- 29
- Saturated Fat
- 9
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 10
- Cholesterol
- 42
- Sodium
- 451
- Total: 1 hr 40 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 25 min
Ingredients
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
Directions
- 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.