READY IN: 45mins
INGREDIENTS 6 mini baguette rolls 4tablespoonsbutter 1 1⁄2 sweet onions, halved and sliced 1/4-inch thick 2sprigsthyme 2garlic cloves, minced 2tablespoonsred wine 1⁄4 cupbeef broth 1⁄2 cupcream cheese, softened 1⁄2 cupsour cream 1cupgruyere cheese, shredded and divided 1⁄2 teaspoonsalt (to taste) 1⁄2 teaspoonpepper (to taste) 6slicesemmenthaler cheese or 6 slicesswiss cheese
DIRECTIONSCut a hole in each roll, leaving a 1/2-inch border. Slice the top in thirds for dipping, and hollow out remaining insides. Spray or brush with olive oil.In a wide skillet on medium heat, melt butter. Add onions, thyme and a pinch of salt. Lower heat to medium-low and caramelize for 25 minutes, adding splashes of water if the bottom of the skillet browns too much. Add garlic and continue cooking 5 to 10 minutes until onions are golden and translucent. Raise heat to medium and add wine, cooking until almost dry, then add the broth. Reduce to one-third and remove from heat. In a medium mixing bowl, combine cream cheese, sour cream and 3/4 cup of the shredded Gruyere. Stir in caramelized onions and season to taste.Fill each roll evenly with dip mixture, and bake for 5 to 6 minutes. Remove from oven, and top with remaining shredded Gruyere and a slice of cheese. Broil until golden and crisp, about 2 minutes.Serve with toasted bread tops.
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