Caramelized Onion and Gruyere Dip

• loaf sourdough bread↗1

  a round loaf

• unsalted butter↗2 tablespoons
• olive oil↗1 tablespoon
• medium sweet onions, coarsely chopped↗2

  Vidalia onions

• salt↗1 teaspoon
• sugar↗1 teaspoon
• dried thyme↗1 teaspoon
• cream cheese, softened↗1

  (8 ounce) package

• mayonnaise↗1⁄2 cup
• shredded gruyere2 cups

Step-by-step instructions

1. 1

   Slice the top off the loaf of bread and remove the insides with your hands or a sharp paring knife, leaving about a ¾ inch thickness on the inside shell; set bread shell aside.

2. 2

   Melt the butter with the oil in a medium skillet over moderate heat.

3. 3

   Add in the onions, stirring to coat with the butter mixture.

4. 4

   Saute for about 3 minutes, until the onions begin to soften.

5. 5

   Sprinkle with salt, sugar, and thyme, and saute for another 10 minutes, until the onions begin to turn golden, being careful that they don’t burn.

6. 6

   Transfer the contents of the skillet to a mixing bowl and let cool.

7. 7

   In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth.

8. 8

   Fold in the onions and Gruyere cheese; stir until blended.

9. 9

   Spoon into the bread shell and serve immediately with chips or veggies or baguette slices.

10. 10

    OAMC: Cover and freeze for up to 2 months; when ready to serve, defrost the dip overnight in the refrigerator; preheat oven to 350°; bring the dip to room temperature for 20 minutes, bake for 20 minutes, until bubbling; serve immediately.