French Onion Soup Dip
 
 
Ingredients
  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 2 pounds (about 4-5 medium) yellow onions, cut into dice of about ⅓ inch
  • 2 bay leaves
  • 3 - 4 sprigs fresh thyme
  • ½ teaspoon table salt
  • Pinch of sugar
  • 2 tablespoon white wine vinegar
  • 1 ½ cups stock (we used vegetable to keep the dish vegetarian, but the more traditional beef stock is great here too)
  • Freshly ground black pepper
  • ¼ cup (2 ounces) grated Gruyere cheese
  • To serve, slice baguettes or crackers.
Instructions
  1. Melt together the butter and olive oil in a large skillet over medium heat. Add the onions, bay leaves, and thyme to the pan, toss them with the butter and oil, reduce the heat to medium or medium-low, and cover the pan. Cook the onions for 15 minutes, then remove the lid, stir in the salt and sugar, and saute without the lid for about 10 to 15 minutes, until the onions are fully caramelized and have taken on a deep-golden color.
  2. Pour in the vinegar and the stock, then turn the heat all the way up and scrape up any brown bits stuck to the pan. Simmer the mixture until the broth almost completely disappears, about 5 to 10 minutes. Remove the bay leaves and thyme. Adjust the salt, if needed, and season with freshly ground black pepper.
  3. Preheat your oven to 375 degrees. Scrape the onion mixture into a small gratin dish and top with grated cheese. Bake until cheese is melted, about 5 minutes. Alternatively, use a kitchen torch to melt and brulee the cheese on top. Serve with crackers or baguette slices.
Recipe by Allons-Eat! at https://www.allonseat.com/french-onion-soup-dip/