Warm up with this cheesy onion dip from chef Andrea Carlson of Vancouver's Burdock & Co. The vegetarian dip packs a punch when it comes to flavour and few things satisfy you quite like cheese and bread on a cold day.
Preheat oven to 450 F.
Cut the tops off of the onions and reserve. Place onions on a bed of sea salt and roast until they are soft throughout (about an hour). Remove them from the oven.
When cool enough to handle, scoop out the inside of each onion, leaving the outer 2 to 3 layers intact within the skin, creating a little “onion cup”. Take care not to scrape out the base of the onion, or fonduta will leak out.
Set aside the shell of the onion and finely chop half of the scooped onion insides for filling. Set aside.
In a sauté pan over medium-high heat, heat olive oil and add the sliced pine mushrooms. Sweat for 5 minutes then add flour and stir to mix. Sauté for 1 minute, then add vegetable stock and cream.
Bring mixture to a simmer and add chopped onions, thyme, salt and pepper. Add in sourdough bread pieces and cook for another 5 minutes to meld the flavours, then add 1 cup of grated gruyere cheese.
Divide the hot filling between the two onions and top with the remaining ½ cup of grated cheese. Put the onions back into the oven with their topcs on and bake for 10 minutes until bubbly.
Serve with crusty bread.
- Yield:
- 2 servings
