Cook this: Gouda French Onion Dip
For this week’s Cook This, chef Shereen Pavlides makes Gouda French Onion Dip.
Gouda French Onion Dip
Serves: 8
Shereen’s note: Buerre manie in French means kneaded butter.
It is used to thicken sauces and/or soups at the end of cooking for a velvety shine.
1/2 pound red waxed mild Gouda – remove and discard wax
2 tablespoons unsalted butter
2 tablespoons all purpose flour
4 tablespoons unsalted butter
2 large sweet onions (about 1 1/4 pounds total) – sliced
1 tablespoon fresh thyme leaves
kosher salt / fresh finely ground black pepper
1/4 cup good quality brandy
1/2 cup beef stock
crustini crackers and petit toasts
Heat oven to 400 degrees F.
Grate Gouda on the large holed, coarse side of a box grater (about 2 3/4 cups grated).
Using a fork, mash the butter and the flour together in a small bowl, forming a paste. Set aside.
Melt 4 tablespoons butter in a 12-inch skillet over medium heat. Add onions, thyme and season with 3/4 teaspoon salt and 6 turns on the pepper mill.
Saute until tender crisp, 4 to 5 minutes. Reduce heat to medium low and continue sauteing until tender and the moisture from the onions has evaporated, 3 to 4 minutes.
De-glaze with brandy and reduce by three-quarters, 20 to 30 seconds.
Add beef stock, season with 1 1/4 teaspoon salt and 5 turns on the pepper mill.
Reduce broth by half, 1 to 2 minutes. Remove from the heat.
Whisk in the buerre manie (kneaded butter) until the mixture slightly thickens, with a velvety texture, 1 to 2 minutes. Whisking constantly.
Stir in half of the shredded Gouda, into the onion mixture until melted. Transfer to a medium casserole baking dish. Top with the remaining shredded Gouda. Place baking dish onto a foil lined, rimmed baking sheet.
Bake until hot, bubbly and the cheese is melted, 12 to 15 minutes. Remove.
Let stand to set, 10 minutes. Serve warm with crustini crackers and petit toasts.