This decadent dish is the ultimate party starter for an indulgent crowd. I love the combination of the super-tender onions with thyme - it’s a little reminiscent of French onion soup.
- 75 g (2¾ oz) butter
- 1 tbsp olive oil
- 3 brown onions, very thinly sliced
- 250 g (9 oz/1 cup) sour cream
- 250 g (9 oz/2 cups) grated vintage cheddar
- 100 g (3½ oz) soft goat’s cheese, broken into little pieces
- 3 garlic cloves, thinly sliced
- 1 tbsp thyme leaves, or 2 tsp dried thyme, plus extra sprigs to serve
- 3 tbsp Worcestershire sauce
- 50 g (1¾ oz/½ cup) grated parmesan
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat the butter and olive oil in a heavy-based saucepan over medium heat. Add the onions, sprinkle with salt and pepper and cook for about 5 minutes. Reduce the heat to low and cook for a further 20 minutes, stirring every now and then.
- Meanwhile, preheat the oven to 200°C (400°F). Combine the sour cream, cheddar and goat’s cheese in an ovenproof bowl or dish and set aside.
- Once the caramelised onions are deep brown and silky soft, add the garlic and cook for another few minutes. Add the thyme and Worcestershire sauce and mix well.
- Add the onion mixture to the bowl with the sour cream and cheese. Mix well to combine. Sprinkle the parmesan on top and season with salt and pepper.
- Bake for 10 minutes, or until all the cheese is melted, bubbling and golden.
- Sprinkle with the extra thyme and serve warm, with bread.
Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99