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Recipe for French onion dip

(Karoline Boehm Goodnick for the boston globe)

Makes 2 cups or enough to serve 6

The updated classic dip is made with caramelized onions, which need 40 minutes to cook. Keep an eye on them and turn down the heat if they start to brown too quickly. When the color goes from deep golden to dark brown, they're done. Mix with goat cheese and serve with toasted French bread.

2 tablespoons olive oil
3 Spanish onions (2 pounds), quartered and thinly sliced
Salt and pepper, to taste
8 ounces fresh goat cheese
2 tablespoons finely chopped fresh thyme

1. In a large nonstick skillet over medium heat, heat the oil. Add the onions, salt, and pepper. Cook, stirring occasionally in the beginning and more often near the end, for 40 minutes or until the onions are dark brown. Lower the heat if they brown too quickly. Transfer the onions to a bowl; cool.

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2. In an electric mixer at medium speed, beat the goat cheese until smooth. Beat in the onion mixture, and all but 1 teaspoon of the thyme. Taste for seasoning and add more salt and pepper, if you like. Pack into a bowl and garnish with the remaining thyme.

Jean Kressy