Recipe Background
Kristi's Famous Onion Dip is part of the reason everyone loves Kristi's parties (Kristi having a sparkling personality is the other)! This dip is incredible, plain and simple! Buttery and sweet caramelized onions are mixed into a creamy, tangy cream cheese dip with plenty of sharp parmesan and smoky Gruyère cheese. But Kristi's Famous Onion Dip goes one step beyond by serving it with homemade parmesan-topped crostini for dipping! This party is going to be amazing!
Kristi's Famous Onion Dip is part of the reason everyone loves Kristi's parties (Kristi having a sparkling personality is the other)! This dip is incredible, plain and simple! Buttery and sweet caramelized onions are mixed into a creamy, tangy cream cheese dip with plenty of sharp parmesan and smoky Gruyère cheese. But Kristi's Famous Onion Dip goes one step beyond by serving it with homemade parmesan-topped crostini for dipping! This party is going to be amazing!
Ingredients
For the crostini:
- 1 baguette sliced into 1/4-inch-thick slices
- olive oil to taste
- freshly ground black pepper to taste
- 1/4 cup parmesan cheese grated
For the dip:
- 2 tablespoons unsalted butter
- 2 Vidalia onions chopped
- 1/4 cup dry sherry
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves chopped
- salt to taste
- freshly ground black pepper to taste
- 1 (8-ounce) package cream cheese softened
- 1/2 cup sour cream
- 3 tablespoons parmesan cheese grated
- 2 cups Gruyère cheese grated, divided
- fresh chives optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- On a baking sheet, arrange the baguette slices in a single layer.
- Brush the bread slices with the olive oil and season them with the black pepper.
- Evenly sprinkle 1/4 cup of the parmesan cheese on the slices.
- Bake until lightly browned, about 10-12 minutes.
- Transfer the crostini from the oven and set them aside. Make sure to keep the oven on 375 degrees F.
- In a 12-inch skillet over medium heat, melt the butter.
- Add the onions to the melted butter and toss to coat.
- Cut a piece of parchment paper roughly the same size as the inside of the skillet and place it on top of the onions as they cook.
- Reduce the heat to low.
- Cook the onions, covered and while stirring occasionally, until they have softened and browned, about 25-30 minutes.
- Remove the parchment paper and add the sherry, the Worcestershire sauce, and the thyme leaves to the onions and toss well to combine.
- Season the onion mixture with the salt and the pepper.
- Simmer the onion mixture until the thyme is fragrant and the flavors meld together, about 1-2 minutes.
- Transfer the skillet from the heat.
- In a large bowl, add the cream cheese, the sour cream, the remaining parmesan cheese, and 1/2 cup of the Gruyère cheese and stir and fold to combine.
- Add the onion mixture to the cream cheese mixture and fold to combine.
- In a 2-quart casserole dish, add the onion mixture and spread it out evenly.
- Top the onion mixture with the remaining Gruyère cheese.
- Bake for 15 minutes.
- Switch the oven to broil and broil the dip until the top is browned and bubbly, about 2-5 minutes.
- Garnish with the chives and serve with the crostini.
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