3 large sweet onions, coarsely chopped
2 tablespoons butter
1 cup mayonnaise*
8 ounces sharp cheddar cheese, shredded
1 clove garlic, minced
In a LeCrueset pot, sauté the onions in the butter, stirring, or about 5 minutes.
Make the mayonnaise according to following recipe.
Stir together all ingredients and place in a shallow LeCrueset casserole dish.
Bake in a 375 º F. oven for 25 minutes.
Serve with the toasted bread slices for spreading.
2 large egg yolks, room temperature
2 teaspoons white vinegar
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 cup canola oil
Place the egg yolks, vinegar, lemon juice, salt and pepper in the blender.
Blend on high speed to mix well.
With motor running, add the oil in a slow steady stream.
Blend until all oil in incorporated and mixture is smooth and thick.
Taste and correct the seasonings.