FRENCH ONION DIP 3 large sweet onions, thinly sliced 2 tbsp (30 ml) olive oil 2 tbsp + ¼ cup (30 ml + 60 ml) butter, divided
2 tsp (10 ml) salt, divided 1 tsp (5 ml) ground pepper 6 sprigs thyme 1 bay leaf
½ cup (125 ml) white wine 1 cup (250 ml) beef stock 8 oz (250 g) cream cheese, softened
1 cup (250 ml) crème fraîche, room temperature 1 cup (250 ml) shredded Gruyère cheese, divided 4 garlic cloves, minced 2 tbsp (30 ml) minced parsley 1 baguette, cut into 1-in (2.5 cm) slices
Inside every box of Franzia ® is four bottles worth of great wine
1 In a large heavy-bottomed saucepan over medium low heat, sweat the onions and 1 tsp (5 ml) salt in olive oil and 2 tbsp (30 ml) butter. Once softened, add pepper, 3 sprigs thyme and bay leaf. Continue cooking, stirring occasionally, until onions are deep brown and caramelized, about 20 to 30 minutes. Add white wine and cook until it has evaporated, about 5 to 10 minutes. Add beef stock and cook until it has evaporated. Remove thyme sprigs and bay leaf and discard. Set onions aside. 2 Preheat oven to 350 F (180 C). Mix cream cheese, crème fraîche, remaining salt and half the Gruyère. In a small oven-safe baking dish or French onion soup bowl, layer cheese mixture with onions, ending with onions. Swirl mixture together with a knife or chopstick (as though you’re making a marble cake). Top dip with the remaining Gruyère. Bake for 25 to 30 minutes or until dip is heated through, bubbling and golden brown. Once done, remove from oven and increase heat to 375 F (190 C). Pick off the leaves from remaining thyme sprigs and sprinkle over dip while it cools. 3 While dip is baking, mix remaining ¼ cup (60 ml) butter, garlic cloves and parsley. Spread garlic butter on baguette slices and lay on a sheet pan. 4 When oven reaches desired temperature, bake bread until golden brown, about 5 to 8 minutes. 5 Serve dip with garlic bread. Serves 6 to 8 PAIRS WITH RIVERLORE SAUVIGNON BLANC New Zealand $19.99 692863 PHILLIPS BREWING REVENGE COLD IPA BC $13.29 415982 6 x 355 ml
BAKED FETA DIP WITH ROASTED TOMATOES, PEPPERS & OLIVES 8 oz (250 g) cherry tomatoes 1 cup (250 ml) extra-virgin olive oil 1 tsp (5 ml) salt ¼ tsp (1 ml) ground black pepper
4 cloves garlic 3 sprigs thyme ½ sprig rosemary 2 sprigs oregano
2 jarred roasted red peppers, thinly sliced ½ cup (125 ml) pitted, sliced Kalamata olives 2 cups (500 ml) Macedonian feta
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