French onion dip with cheese toasts
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Serving size: 1 of 8
Calories 393, total fat 29 G., saturated fats 9 G., proteins 10 G., carbohydrates 25 G., fiber 2 G., cholesterol 40 mg, sodium 450 mg, sugar 4 G.
Serving size: 1 of 8
Calories 393, total fat 29 G., saturated fats 9 G., proteins 10 G., carbohydrates 25 G., fiber 2 G., cholesterol 40 mg, sodium 450 mg, sugar 4 G.
This recipe was inspired by the famous French onion soup served with cheese toasts. Like the soup, this sour cream and mayonnaise dip is infused with caramelized onions and thyme and boasts a vibrant, sweet and spicy flavor. To serve, toast baguette slices with grated Gruyère cheese and top with fresh endive leaves. Its slight bitterness pairs beautifully with the rich flavor of the onion dip. Before serving, let the dip sit in the refrigerator for a few hours to allow the juices and flavors of the fried onions to infuse the sour milk base.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons extra-virgin olive oil
- 2 onions, diced
- 2 tablespoons fresh thyme leaves
- 1 and 1/4 cups sour cream
- 0.5 cup mayonnaise
- 1 tbsp Worcestershire sauce
- 1 baguette, cut diagonally into 0.5 cm thick slices.
- 110 g grated Gruyere or other Swiss cheese
- 2 heads endive, leaves separated for serving
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Recipes with similar ingredients: onions, thyme, sour cream, mayonnaise, Worcestershire sauce, baguette, Gruyere cheese, Swiss cheese, endive salad
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Heat olive oil in a large skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is very soft and browned, about 15 minutes.
- Meanwhile, combine the sour cream, mayonnaise, and Worcestershire sauce, season with salt and pepper to taste. Add the onion mixture and stir to distribute evenly. Cover and refrigerate for at least 1 hour or overnight. The sauce can be stored in an airtight container for up to three days.
- Place the bread in an even layer on a baking sheet. Sprinkle each slice with about 1 tablespoon of grated cheese. Bake until the bread is golden and crispy and the cheese is melted, 6-8 minutes. Serve the sauce with cheese toasts and endive leaves.
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