French Onion Doughball Dip Skillet

Silky, rich French onion dip covered in gruyere, baked with emmental stuffed dough balls until bubbling and gooey!

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the dip

2onions, thinly sliced

2 tbspolive oil

30gunsalted butter

1 tbspflour

300mlbeef stock

pinchfresh thyme

salt, to taste

50ggruyere, grated

50gemmental, grated

for the dough balls

pizza dough

1egg yolk, beaten

100gemmental, cubed

50gunsalted butter, melted

1 tbsphoney

1 tspfresh thyme

pinchsalt

The perfect sharing snack for the colder weather! French onion dip with fluffy doughballs is sure to be a crowd pleaser.

Method

Start by adding your onions to the skillet with some butter and oil. Cook on a medium/low heat for around 30 minutes until soft and jammy. You may need to add splashes of water to deglaze the pan.

Once the onions are super soft, add more butter. Once that's melted, add flour, cook for 1-2 minutes and then add the beef stock. Scrape everything up from the bottom, season with salt and thyme, then let bubble for 10-15 minutes or until reduced.

Divide your dough into 12. Push the dip into the middle of the skillet, then arrange the dough balls around the edge. Cover, and let prove for 30 minutes. Preheat the oven to 210 C.

Once the dough balls have puffed up, brush them with egg yolk. Pop into the oven for 10 minutes, then sprinkle grated gruyere and emmental all over the dip. Return to the oven for a further 10 minutes or until the cheese is bubbling and the dough is cooked.

While that's cooking, mix together melted butter, thyme, and honey. When the skillet comes out of the oven, brush the honey butter over the dough balls.

Finish with a sprinkle of chives, and dig in!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.