French Onion Fondue Dip
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 556
- Total Fat
- 46
- Saturated Fat
- 15
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 16
- Cholesterol
- 75
- Sodium
- 678
- Total: 1 hr 50 min
- Active: 25 min
Ingredients
6 strips bacon
4 sweet onions, halved and thinly sliced
1/2 teaspoon sugar
2 teaspoons kosher salt
2 tablespoons dry sherry or 1 tablespoon sherry vinegar
1 teaspoon chopped fresh thyme
1 cup sour cream
1 cup mayonnaise
2 cups shredded Gruyere
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
Baguette slices, toasted, for serving
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.