Step 1

Melt 1 tbsp. butter and 1 tbsp. olive oil together over medium heat in a large frying pan, ideally stainless steel. Add onions and season with kosher salt, black pepper, and sugar. Coat onions in butter and oil and let cook, slowly, stirring occasionally, until they get very softened and translucent, about 20 minutes.

Step 2

Add the balsamic vinegar, Worcestershire sauce, and 3 tbsp of beef stock to the pan, stir to combine, then let cook undisturbed until the liquid is evaporated, about 5 minutes. Repeat this step four more times, for a total cooking time of 25 minutes, until the entire cup of stock is used and onions are sticky, deep brown. Remove the pan from heat.

Step 3

Preheat oven to 375º Fahrenheit.

Step 4

In a mixing bowl, combine cream cheese, sour cream, Duke’s Mayonnaise, onion powder, garlic powder, thyme leaves, 1 cup gruyere, chopped chives, and caramelized onions. Season with black pepper.<

Step 5

id=”instruction-step-5″ class=”p1″>Add mixture to an 8” skillet or baking dish. Top with remaining gruyere cheese.

Step 6

d=”instruction-step-6″ class=”p1″>Add baguette slices to a baking sheet and drizzle both cut sides with olive oil.

Step 7

d=”instruction-step-7″ class=”p1″>Place skillet in oven on the top rack and baking sheet on the bottom rack. Bake for 15 minutes, flipping the baguette slices half way.

Step 8

d=”instruction-step-8″ class=”p1″>Remove bread, then turn the broiler to high, and cook 3-5 minutes, until the cheese is browned and bubbly.

Step 9

d=”instruction-step-9″ class=”p1″>Let the dip rest 10 minutes to set. Sprinkle with black pepper and more of the chives. Serve dip warm from skillet with baguette slices on the side. Enjoy!