French Onion Soup Dip with Baguette Crisps

Preheat oven to 350°F (175°C).

Caramelize the Onions: In a large skillet over medium heat, melt butter and olive oil together. Add sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 25-30 minutes. Reduce heat if onions are browning too quickly. Stir in the brown sugar during the last few minutes of cooking.

Deglaze the Pan: If using, add sherry or white wine to the skillet and scrape up any browned bits from the bottom of the pan. Add beef broth and stir to combine.

Cool the Onions: Remove the caramelized onions from heat and let them cool slightly.

Make the Dip: In a medium bowl, combine sour cream, mayonnaise, shredded Gruyere cheese, thyme, salt, and pepper. Gently fold in the cooled caramelized onions.

Toast the Baguette Crisps: While the onions are cooling, brush baguette slices lightly with olive oil and arrange them in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy, flipping halfway through.

Serve: Transfer the dip to a serving bowl and serve with the toasted baguette crisps for dipping.