Caramelized Vidalia Dip with Gruyere

It’s a rule of party-hosting that every snack table needs a gooey, cheesy dip at its center (preferably adjacent to a fresh batch of homemade potato chips). With caramelized Vidalia onions, three types of cheese and other texture- and flavor-building ingredients, like brown sugar and mayo, this dip is best-in-class. Bake and serve this irresistible dip in a Le Creuset 24 oz. Mini Cocotte for a pretty presentation. 

1 large Vidalia onion, peeled, halved and thinly sliced

1 tablespoon olive oil

1/2 teaspoon chopped fresh thyme

2 teaspoons brown sugar

1/4 teaspoon kosher salt

1 teaspoon balsamic vinegar

2 ounces cream cheese, softened

1/4 cup shredded Parmesan cheese

6 ounces Gruyere cheese, shredded

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup half-and-half

1 clove garlic, minced

Salt and freshly ground pepper, to taste

In a large skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring occasionally, about 5 minutes. Add thyme, brown sugar and salt, stirring to combine.

Cook until onions are soft and golden brown, about 20 minutes. Remove skillet from heat, add balsamic vinegar and stir to combine. Set aside to cool, 5 minutes.

Preheat oven to 375°F. Brush a Le Creuset 24 oz. Mini Cocotte with oil or butter and set aside.

Add cream cheese, Parmesan and Gruyere to onions and stir to melt cheese. Stir in remaining ingredients and season to taste with salt and pepper. Transfer onion mixture to prepared Cocotte. Bake about 20 minutes, until golden. Serve hot with crostini or kettle-cooked chips.