Baked French Onion Dip

Baked French Onion Dip

By Claire Gibaut | @heresyourbite

INGREDIENTS:

  • 4 ounces pancetta, diced
  • 1 tablespoon unsalted butter
  • 2 large yellow onions, thinly sliced
  • 2 shallots, thinly sliced
  • Kosher salt and freshly cracked black pepper
  • Water, as needed
  • 6 garlic cloves, grated
  • 2 teaspoons fresh thyme leaves, plus more for serving
  • ¼ cup sherry
  • 1 teaspoon Worcestershire sauce
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon balsamic vinegar, to taste, optional
  • 6 ounces Gruyère, freshly grated, divided
  • 8 ounces low-moisture mozzarella, freshly grated, divided
  • Freshly grated Parmesan, for serving, optional
  • Honey, for serving, optional
  • Firehook Garlic Thyme Crackers, for serving

INSTRUCTIONS:

  1. Add the pancetta to a cold, large pot or Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the fat renders and the pancetta is golden and crispy. Transfer to a paper towel-lined plate. Pour off all but 1 to 2 tablespoons of the fat.
  2. Add the butter, onions, shallots, and a generous pinch of salt. Add about 2 tablespoons of water, cover, and cook over medium heat until softened, 10 to 20 minutes.
  3. Uncover and let any excess water evaporate. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are deeply caramelized and jammy, about 2½ to 3 hours. It’s a slow process, but that time develops their sweetness and deep flavor. Stir more frequently toward the end, adding small splashes of water as needed to loosen the browned bits and prevent scorching. Go by their color and texture rather than the clock. You’re looking for deeply golden-brown onions that are soft, jammy, and almost melting together.
  4. Stir in the garlic and thyme and cook for 1–2 minutes. Add the sherry, scraping up the browned bits, and cook until almost all the liquid has evaporated. Stir in the Worcestershire, then remove from the heat and let cool slightly.
  5. Heat the oven to 400°F. In a large bowl, stir together the cream cheese, sour cream, mayonnaise, Dijon, and balsamic, if using, until smooth. Fold in the onions, half the pancetta, 4 ounces Gruyère, and 4 ounces mozzarella. Taste and adjust the salt, pepper, and balsamic as needed.
  6. Spread into a shallow, broiler-safe baking dish. Top with the remaining 2 ounces Gruyère and 4 ounces mozzarella. Bake uncovered for 15 to 20 minutes, until hot in the center and bubbling around the edges. If the mixture is cold from the refrigerator, allow additional baking time. Broil for 1 to 3 minutes, watching closely, until golden.
  7. Let rest for 5 minutes. Top with the remaining crispy pancetta, extra thyme, and Parmesan, if desired. A light drizzle of honey would be delicious, too. Serve warm with Firehook Crackers.

Serves 8 to 10
Prep: 20 minutes
Cook: 3½ hours (includes caramelizing onions)

  • Garlic Thyme

    Garlic Thyme

    Garlic Thyme

    $6.99 USD
    $6.99 USD
    Aromatic garlic and thyme add a hint of the Mediterranean coast to every delightfully crunchy bite.
    Shop Now
EXPLORE MORE DELICIOUS RECIPES

INSTRUCTIONS:

  1. Add the pancetta to a cold, large pot or Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the fat renders and the pancetta is golden and crispy. Transfer to a paper towel-lined plate. Pour off all but 1 to 2 tablespoons of the fat.
  2. Add the butter, onions, shallots, and a generous pinch of salt. Add about 2 tablespoons of water, cover, and cook over medium heat until softened, 10 to 20 minutes.
  3. Uncover and let any excess water evaporate. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are deeply caramelized and jammy, about 2½ to 3 hours. It’s a slow process, but that time develops their sweetness and deep flavor. Stir more frequently toward the end, adding small splashes of water as needed to loosen the browned bits and prevent scorching. Go by their color and texture rather than the clock. You’re looking for deeply golden-brown onions that are soft, jammy, and almost melting together.
  4. Stir in the garlic and thyme and cook for 1–2 minutes. Add the sherry, scraping up the browned bits, and cook until almost all the liquid has evaporated. Stir in the Worcestershire, then remove from the heat and let cool slightly.
  5. Heat the oven to 400°F. In a large bowl, stir together the cream cheese, sour cream, mayonnaise, Dijon, and balsamic, if using, until smooth. Fold in the onions, half the pancetta, 4 ounces Gruyère, and 4 ounces mozzarella. Taste and adjust the salt, pepper, and balsamic as needed.
  6. Spread into a shallow, broiler-safe baking dish. Top with the remaining 2 ounces Gruyère and 4 ounces mozzarella. Bake uncovered for 15 to 20 minutes, until hot in the center and bubbling around the edges. If the mixture is cold from the refrigerator, allow additional baking time. Broil for 1 to 3 minutes, watching closely, until golden.
  7. Let rest for 5 minutes. Top with the remaining crispy pancetta, extra thyme, and Parmesan, if desired. A light drizzle of honey would be delicious, too. Serve warm with Firehook Crackers.

Serves 8 to 10
Prep: 20 minutes
Cook: 3½ hours (includes caramelizing onions)