Ingredients
Method
- Thinly slice 4 medium sweet onions and transfer to a thick-bottomed pan. Cover in 2-3 tbsp olive oil and 1 tsp salt. Heat on medium high, stirring to coat the onions in oil and salt. Cook until deeply caramelized, adding a splash of water as needed to avoid burning and crisping the onions.
- When the onions are caramelized, transfer them to a large bowl. While still warm, add in 3 150g Boursin cheese wheels. Mix until the cheese has melted and the dip is looking well-incorporated. Taste and adjust seasoning.
- You could enjoy the dip as is, but I like to transfer it to a 6"x9" baking dish, cover it in 1/2 cup grated gruyere and broil on high until golden on top and bubbling on the edges. Serve with your favourite bread or crackers and enjoy!
Notes
First time caramelizing onions? Noooo problem.
Start by heating the pan on medium and cooking the onions until soft. You'll know they're soft when they've reduced in volume by about 1/2. Once softened, increase heat to medium-high, and continue cooking, stirring occasionally. Stirring only occasionally will allow the onions to brown slightly, without crisping, and ultimately help achieve the caramelization we're looking for. If you notice the onions cooking too quickly and starting to crisp, add a splash of water (like 2 tbsp to 1/4 cup). This will bring back some moisture and slow down the cooking process. You'll know the onions are done when they've taken on a deep golden brown colour. My favourite rule is, once you think they're done add one last splash of water and continue cooking until that last bit of water has evaporated. Taking them that extra step always shows me how far I can take them to get the most flavour.