Prep 30 mins
Cook 13 mins
- 1 loaf sourdough bread (a round loaf)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium sweet onions, coarsely chopped (Vidalia onions)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup mayonnaise
- 2 cups shredded gruyere
- 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.
- Melt the butter with the oil in a medium skillet over moderate heat.
- Add in the onions, stirring to coat with the butter mixture.
- Saute for about 3 minutes, until the onions begin to soften.
- 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.
- Transfer the contents of the skillet to a mixing bowl and let cool.
- In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth.
- Fold in the onions and Gruyere cheese; stir until blended.
- Spoon into the bread shell and serve immediately with chips or veggies or baguette slices.
- 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.