Onion , Gruyere , Thyme , Cast Iron
Best for: A meatless hot dip for a relaxed New Year’s Eve gathering.
Slowly browned onions give this dip its savory backbone. Nutty Gruyere melts through the creamy base, making a welcome spot for crackers between conversations and the countdown.
Grill: Two-zone heat at 350°F; skillet starts over moderate direct heat and finishes indirectly. Equipment: Covered grill, 10-inch cast-iron skillet, mixing bowl, spatula, thermometer.
Ingredients
55–65 Minutes Rest: 1 hour 15–25 minutes. Total: 1 Hour 15–25 Minutes.
- 2 large yellow onions, about 1 1/4 lb, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon fine table salt
- 1/4 cup water, divided as needed
- 1 teaspoon fresh thyme leaves
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1 1/2 cups grated Gruyere, divided
- 8 oz sturdy crackers
Directions
Preheat the grill to 350°F with two zones. Melt butter with oil in the skillet over moderate direct heat and add onions and salt.
Cook for 30–35 minutes, stirring often, until soft and deeply golden. Add the measured water a tablespoon at a time when needed to loosen browned bits rather than letting them burn.
Move the skillet off the heat and stir in thyme. In a bowl, blend cream cheese, sour cream, mustard, pepper, and 1 cup Gruyere.
Fold the onion mixture into the cheese mixture, then return everything to the skillet. Sprinkle with the remaining 1/2 cup Gruyere.
Bake indirectly with the lid closed for 25–30 minutes, until bubbling and 165°F in the center. Rotate the skillet if one edge browns faster.
Rest 5 minutes and serve with crackers, using a trivet and keeping the hot handle out of reach. Hold at 140°F or above if keeping it on the buffet.
Grilling tip: Moderate heat develops sweet onions; a fiercely hot skillet gives bitter edges before the slices soften.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
