1 tablespoon extra virgin olive oil
2 medium yellow onions, sliced thin
¼ teaspoon salt
2 garlic cloves, minced
5 ounces beef cooking stock
2 ounces cream cheese
¼ cup shaved Italian style three cheese
blend, divided
¼ cup shredded Swiss cheese, divided
¼ teaspoon black pepper
2 teaspoons fresh thyme, chopped
2 teaspoons fresh parsley, chopped
In a large saute pan over medium heat, add oil, onions
and salt.
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| They ask you to cook these longer than I think is strictly necessary. |
Cook onions for 30 minutes or until browned. Stirring
occasionally.
Add garlic and continue to cook for 5 minutes.
Add the beef cooking stock and cook for 1-2 minutes.
Add cream cheese, half of the Italian style three
cheese blend, half of the Swiss cheese, pepper and thyme. Stir to combine
making sure the cheeses have fully melted.
 |
| At which point you have stringy gloop. |
Remove from heat and pour mixture into an oven safe
serving dish. Top with remaining Italian style three cheese blend, and Swiss
cheese.
 |
| Cheese to the rescue! |
Place under broiler and cook until cheese is melted and
bubbly, about 2 minutes.
Top with parsley and serve with crackers or crostini.
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| I served mine with celery sticks because I'm a rebel. |
My Rating: 3/5 "This has pleasant flavor. I couldn't get around the texture, though. The onions are all in there, long and stringy and making everything much less smooth than you'd expect from a dip. It also felt like a lot of work for a mediocre product."
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