French Onion Dip yall.
French Onion Soup but totally Dip-afied.
French Onion Soup has been an all time love for me ever since...hmm...was about 4 years ago. The first time I had ever had it was at, The Metropolitan.
It was to die for,
The browned cheese is what kills me.
I just want to rest my face in it.
But - the reason this happened was because I had a million onions in my kitchen and needed to use them quickly.
Yes - One Million.
And the first thing that came to mind was French Onion!
But how to make it different? I said to myself.
This is one of the easier dips, simply because it is all done in one pan.
My favorite - a cast iron pan.
If you don't have one, no worries, but I would totally suggest getting one.
They're super easy to care for, cheap and last forever,
AND keeps you food hot to deaff.
And one more thing I'd like to talk about.
If you, can get your hands on some affordable Gruyere Cheese. DO it.
Do it for me.
Do it for your stomach.
Do it for your cat.
Do it for you.
Foreals. It makes all the difference.
If, you cannot find this cheese - go with sharp provolone and Aged Swiss.
To me - the pairing of the two are almost as generous as the wonderful Gruy, but it is not the same.
French Onion Dip
yield: 8 servings
prep time: 30 minutes
cook time: 15 minutes
7 medium spanish onions
2 Tbs butter
1 tsp pepper
1/2 tsp salt
pinch of red pepper flakes
1 Tbs fresh Thyme
5 garlic cloves (pressed or finely minced)
2 Tbs flour
1 1/4 c beef stock (+ more if too thick)
1 block cream cheese cubed (room temp)
1 1/2 c shredded Gruyere Cheese (+ more for topping)
Slice up the onions into thin rings.
In a large skillet/cast iron over medium heat, combine the olive oil and butter.
Add your onions and cook until browned and caramelized. About 20 minutes.
Add in the salt, pepper, red pepper, thyme and garlic and cook another 5 minutes.
Preheat oven to 400 degrees.
To your onions, sprinkle over flour and stir, cooking out the flour taste for another 5 minutes.
Add in the stock (if you don't have stock, milk would be fine) and block of cream cheese and stir until cream cheese has melted and mixture has thickened. If too thick, add a bit more stock.
Stir in the cheese, top with more cheese and thyme and bake for 10 minutes.
On the last 5 minutes, broil the dip until the cheese has browned.
Top with more thyme, serve with toasted baguette slices
diggin yo dip yo.