French Onion Dip

In a large, oven-safe skillet (cast iron recommended) over medium heat, melt the butter. Add the thinly sliced onions and a pinch of salt.

Cook the onions, stirring occasionally, for at least 15 minutes, or longer for a deeper, sweeter flavor, until they are deeply golden brown and caramelized.

Pour in the sherry to deglaze the pan, scraping up any browned bits from the bottom of the skillet.

Add the minced garlic and chopped fresh thyme, and cook for about 1 minute until fragrant.

Stir in the Worcestershire sauce, freshly ground black pepper, and beef broth.

Bring the mixture to a simmer and let it cook until the liquid has reduced by about half, concentrating the flavors.

Remove the skillet from the heat. Add the cubed cream cheese, sour cream, Parmesan cheese, and 1 cup of the shredded mozzarella.

Stir everything together until the cream cheese is fully melted and the dip is smooth and well combined.

Smooth the top of the dip and sprinkle the remaining 1/2 cup of shredded mozzarella evenly over the surface.

Set your oven to broil on high.

Place the skillet in the oven and broil for 2-3 minutes, watching closely, until the cheese is melted, bubbly, and golden brown on top.

Carefully remove the skillet from the oven and let it cool for a few minutes before serving.

Garnish with fresh chopped chives and serve warm with crostini, baguette slices, or crackers.