Warm French Onion Dip

For the warm French onion dip:
Preheat your oven’s broiler.

Add oil into a large saute pan over medium-high heat. Once oil is hot, add the onions. Over medium-high heat cook onions in a single layer for 30 minutes. Try not to stir the onions too much. You can turn the heat down to medium if they seem like they are burning. Add garlic and cook for a minute.

Add the white wine and stir to deglaze the pan for 1-2 minutes. Stir in beef consomme and bring to a simmer. Add the mayonnaise, cream cheese, the first amount of Parmesan cheese, the first amount of Swiss cheese and pepper. Stir to combine making sure cream cheese has fully melted.

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. Top with the second amounts of Parmesan and Swiss cheese.

Place it under the broiler and cook until cheese is melted and bubbly, about 2 minutes. Remove from oven. Add parsley for garnish and serve immediately alongside the garlic cheese crostini.

For the garlic cheese crostini:
Add garlic, olive oil and salt to a mortar and pestle or a bowl. Crush the garlic in the oil (you can use a muddler if you do not have a mortar and pestle). This breaks up the garlic and infuses the flavor into the oil. Stir in dried oregano.

Spoon the oil onto each slice of bread. Top with Parmesan cheese and put the bread slices onto a baking tray. Place in the oven under the broiler and bake for about 2 minutes or until the cheese is melted and the bread is crispy. Keep a very close eye on them because they burn easily.