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.

Serves
8-10

Preparation

15min

Cooking

40min

Skill level

Easy
By
Average: 4.4 (4 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 10 minutes, or until all the cheese is melted, bubbling and golden.
  6. 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