Recipe courtesy of Geoffrey Zakarian
French Onion Fondue Dip
Getting reviews...
- Level: Easy
- Total: 1 hr 50 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 556
- Total Fat
- 46 g
- Saturated Fat
- 15 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 16 g
- Cholesterol
- 75 mg
- Sodium
- 678 mg
This dip is just like fondue, but with caramelized onions. Better yet, it’s all baked in the oven for easy entertaining and preparation. Be sure you caramelize your onions for a long time; I recommend 45 minutes to 1 hour for optimal deep golden brown, jammy onions. This makes a big difference in the dip.
- Level: Easy
- Total: 1 hr 50 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 556
- Total Fat
- 46 g
- Saturated Fat
- 15 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 16 g
- Cholesterol
- 75 mg
- Sodium
- 678 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Heat a Dutch oven over medium heat and cook the bacon. Remove to a paper towel-lined plate to cool. 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. (I usually 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 mayo in a medium bowl. Add the crumbled bacon, Gruyere, onion mixture, black pepper and remaining 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 for dipping.
