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1
For the warm French onion dip: Preheat your ovens broiler.
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2
Add oil into a large saute pan over medium-high heat.
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3
Once oil is hot, add the onions.
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4
Over medium-high heat cook onions in a single layer for 30 minutes.
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5
Try not to stir the onions too much.
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6
You can turn the heat down to medium if they seem like they are burning.
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7
Add garlic and cook for a minute.
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8
Add the white wine and stir to deglaze the pan for 1-2 minutes.
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9
Stir in beef consomme and bring to a simmer.
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10
Add the mayonnaise, cream cheese, the first amount of Parmesan cheese, the first amount of Swiss cheese and pepper.
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11
Stir to combine making sure cream cheese has fully melted.
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12
Take it off the heat and pour mixture into a similar sized cast iron skillet or leave it in the same skillet if it is oven-safe.
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13
Top with the second amounts of Parmesan and Swiss cheese.
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14
Place it under the broiler and cook until cheese is melted and bubbly, about 2 minutes.
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15
Remove from oven.
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16
Add parsley for garnish and serve immediately alongside the garlic cheese crostini.
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17
For the garlic cheese crostini: Add garlic, olive oil and salt to a mortar and pestle or a bowl.
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18
Crush the garlic in the oil (you can use a muddler if you do not have a mortar and pestle).
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19
This breaks up the garlic and infuses the flavor into the oil.
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20
Stir in dried oregano.
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21
Spoon the oil onto each slice of bread.
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22
Top with Parmesan cheese and put the bread slices onto a baking tray.
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23
Place in the oven under the broiler and bake for about 2 minutes or until the cheese is melted and the bread is crispy.
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24
Keep a very close eye on them because they burn easily.
