Recipe courtesy of Geoffrey Zakarian
From:
Food Network Magazine
French Onion Fondue Dip
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- Level: Easy
- Total: 1 hr 50 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 532
- Total Fat
- 46 g
- Saturated Fat
- 15 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 15 g
- Cholesterol
- 75 mg
- Sodium
- 657 mg
- Level: Easy
- Total: 1 hr 50 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 532
- Total Fat
- 46 g
- Saturated Fat
- 15 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 15 g
- Cholesterol
- 75 mg
- Sodium
- 657 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Cook the bacon in a Dutch oven over medium heat, turning, until crisp. Remove to a paper towel-lined plate to cool, then crumble the bacon into small pieces.
- Add the onions, sugar and 1 teaspoon salt to the bacon fat in the Dutch oven and cook over medium-high heat for about 5 minutes. Reduce the heat to medium-low and cook, stirring often, until the onions turn a deep golden-brown color, as long as 1 hour. Add up to 1/4 cup water (or stock), one tablespoon at a time, if the pan gets too dry (add a bit of liquid about every 10 minutes).
- Add the sherry or sherry vinegar and cook for 1 minute. Stir in the thyme and remove from the heat.
- Mix together the sour cream and mayonnaise in a medium bowl. Add the crumbled bacon, gruyère, caramelized onions, 1/2 teaspoon pepper and 1 teaspoon salt. Mix well and transfer to a 10-inch cast-iron skillet or baking dish. Top with 2 tablespoons Parmesan.
- Bake until bubbly and golden brown on top, about 20 minutes. Remove from the oven and top with the remaining 2 tablespoons Parmesan. Serve with toasted baguette slices.
