You know we’re having a winter storm here? Like, the only real winter storm of the season so far? Over the entire Midwest? Did you know that I’m flying to Florida today from Chicago? As are the rest of the Buddhas from Michigan? Perfect timing. Wish us luck that we all get out.
Sorry for all the rhetoricals, but that just goes to show the extent of my disbelief on our luck.
To fill myself with happy thoughts and warm feelings and hope that the weather will steer clear of runways, let’s talk about this dip.
Many a few years ago, I needed to make a dip. So I made this dip. This bubbly, hot french onion dip (not to be confused with the other onion dip I made. That’s so so so different). I sort of forgot about it, but not really all the way forgot and it’s always been in the back of my mind.
This week, for the reasons explained a few days ago, I figured it was time to resurrect the dip and I’m glad I did because it was as splendid as I remembered. It’s really meant to highlight all the wonderful flavors of french onion soup, a dish that I’ve been craving like mad all winter long, and of which I can’t seem to get enough: the sweet onions, the gooey cheese. And the bread-ooooh, the bread.
All of those things are in this in a more transportable version. Those same wonderful onions, caramelized in butter and flavored with sherry are folded into pureed white beans. That whole shebang is topped with Gruyere* cheese and baked until melted. And served atop some toasty, crusty, wonderful bread.
If you really think ahead, throw some extra onion into the sauté pan and then you can make this dip AND some soup. It’s a twofer! Everyone will be praising your genius.
At least you will.
*Random stream of consciousness: Do you have a favorite cheese? Like, one that you always have in the fridge? Peaches and I were discussing this at work the other day and he said that he always has gruyere and parmesan and I always have gruyere and machego. Seems like gruyere always wins the day.
- 2 TB unsalted butter
- 2 medium onions, or 1 large onion, sliced (about 2 cups)
- 1 TB fresh thyme
- 1 tsp salt
- 1 tsp pepper
- ¼ cup dry sherry (optional)
- 1 14-ounce can white beans
- 1 cup Gruyere cheese, shredded (more, if you like it really cheesy!)
- In a large sauté pan, melt the butter. Add the onions, salt, pepper and thyme and let cook until soft and brown, about 20-30 minutes. Once the onions are brown, if using the sherry, deglaze the pan and let the liquid evaporate. If not, remove from pan.
- While the onions are cooking, preheat the oven to 375F. In the bowl of a food processor, puree the beans until smooth.
- Once the onions are ready, fold them into the bean mixture, and place all of it in an oven save casserole or baking dish. Sprinkle with the cheese, and let bake until the cheese browns bubbles, about 15 minutes.
Written while enjoying hotel life.
This post is sponsored by HGTV. As always, all opinions and recipe are my own. Thanks for supporting the those who support The Hungary Buddha!