French Onion Dip

Prepare the onions: begin by peeling and slicing the onions.To a large non-stick pan set to low/medium heat, add the olive oil and butter.Add the sliced onions and begin cooking for 30-45 minutes, stirring often. After the onions have been cooking for about 30 minutes, deglaze the pan with the brandy and season with salt and pepper.Allow the brandy to reduce, about 2 minutes. Add the balsamic vinegar and brown sugar and let simmer until the brown sugar has melted. About 2 minutes.Continue cooking for another 15 minutes if needed, just until the onions are deeply golden, thick, and have a jam-like consistency.Remove from the heat and set aside until ready to use.Sammy's tip: be sure to cook the onions on low/medium heat to avoid them from burning. If you notice the onions have little moisture left and appear to be burning, reduce the heat and deglaze with a tsp or 2 of water.

Preheat the oven: once the onions are nearly finished, preheat your oven to 375 °F.

Prepare the dip: to a large mixing bowl combine the cream cheese, sour cream, and mayonnaise.Using a hand blender or large wooden spoon, mix to combine until you reach a smooth creamy consistency.Add the gruyère, mozzarella, dried thyme, garlic powder, a 1/4 tsp of black pepper and mix again.

Add the onions: add the caramelized onions and gently mix to combine. Taste to see if you want to add any additional salt.

Bake: pour into a large baking dish, cover, and bake for 25-30 minutes, or until bubbling.

Serve: with bread, tortilla chips, or fresh veggies.