French Onion Fondue Dip
Ingredients
6 Strips of bacon
4 Sweet onions, halfed and thinly sliced
1/2 Tsp sugar
Salt & pepper to taste
2 Tbsp dry sherry
1 Tsp fresh thyme, chopped
1 Cup sour cream
1 Cup Mayonnaise
2 Cups gruyere cheese, shredded
1/4 cup grated parmesan
Crackers or toasted baguette slices for serving
Preparation
Prep: Preheat oven to 400 degrees. Cook bacon in a skillet over medium heat, turning until crisp. Transfer onto a paper towel to cool and crumble into small pieces.
Add the onions, sugar and a tsp salt to the bacon fat in your skillet and cook over medium-high heat for about 5 minutes. Reduce to medium-low, stirring often until the onions turn a deep golden brown color. Be patient-- for good carmelized onions it could take up to an hour, if not longer.
Note: if your pan gets dry during this process, add 1 Tbsp of water at a time about every 10 minutes.
Add sherry and cook for a minute, then stir fin thyme and remove from the heat.
In a medium bowl, mix together the sour cream and mayo. Add the crumbled bacon, gruyere, carmalized onions, and salt and pepper to taste. Mix well and transfer to a 10-inch cast-iron skillet or baking dish. Top with 2 Tbsp of parmesan.
Bake until bubbly and golden brown on top, about 20 minutes. Remove from oven and top with remaining 2 Tbsp parmesan. Serving with crackers or toasted baguette slices.
Bake for 20 - 25 minutes until bubbly and hot.
