CREAMY FRENCH ONION DIP

Photographs By Emma Fishman

Think of this crowd-pleaser as the love child of French onion soup and French onion dip: an ooey-gooey, salty, tangy Gruyère-filled dip with jammy caramelized onions. Gruyère is classic for that French onion soup flavor, but any fairly firm cheese like cheddar or Gouda will work—you can even mix and match if you’d like.

6-8 SERVINGS / 1 HOUR 15 MINUTES

INGREDIENTS

3 Tbsp. plus 1½ tsp. extra-virgin olive oil

5 medium sweet onions, thinly sliced

5 garlic cloves, thinly sliced

2 bay leaves

½ tsp. crushed red pepper flakes

1 sprig thyme, plus more for serving

1¾ tsp. Diamond Crystal kosher salt, divided

8 oz. cream cheese, room temperature

¾ cup mayonnaise

¾ cup sour cream

1 lb. Gruyère (about 4 cups), coarsely grated, divided

Freshly cracked black pepper

½ cup panko

1 baguette, sliced

2 pears, sliced

2 red endive, leaves separated

METHOD

Preheat oven to 350°F. Heat 3 tablespoons oil in a large skillet over medium. Add onions, garlic, bay leaves, red pepper flakes, thyme sprig, and 1½ teaspoons kosher salt and cook, stirring occasionally, until onions are golden and jammy, 15–20 minutes.

Meanwhile, stir cream cheese, mayonnaise, and sour cream in a large bowl to combine (a few lumps are okay).

Remove bay leaves and thyme sprig from onions; discard. Transfer onions to cream cheese mixture. Add 3 cups Gruyère and season with pepper; stir to combine. Transfer dip to an 8 inch cast-iron skillet or 2 quart ovenproof baking dish and spread into an even layer with a rubber spatula.

Toss panko, remaining Gruyère, remaining 1½ teaspoons olive oil, and remaining ¼ teaspoon salt in a medium bowl to combine, then sprinkle over dip. Bake until heated through and the top is lightly browned, 25–30 minutes.

Heat broiler. Broil dip until bubbling and golden brown, about 3 minutes. Let cool 5 minutes.

Scatter more thyme over dip and serve with baguette, pears, and endive alongside for dipping.

Do ahead: Dip (without panko mixture) can be made 3 days ahead. Cover and chill. Top with panko mixture just before baking.

This recipe was originally published for Bon Appetit.