4 medium onions
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) butter
15 ml (1 tbsp) sugar
2.5 ml (1/2 tsp) salt
120 ml (1/2 cup) sour cream
120 ml (1/2 cup) mayonnaise
10 ml (2 tsp) white wine vinegar or white balsamic vinegar
10 ml (2 tsp) fresh thyme leaves
1 package (170 g) Bergeron Classique Fumé cheese
Thinly slice the onions.
In a large skillet over medium-high heat, melt the butter in the oil. Add the sliced onions, sprinkle with sugar and salt, and stir well. Cook for 5 minutes, stirring occasionally, until the onions are browned. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, stirring occasionally, until the onions are very tender and caramelized. (If the onions seem dry or stick to the bottom of the pan, add a tablespoon of water before covering to help with cooking.)
Transfer the caramelized onions to a mixing bowl and let cool for 15 minutes. (Caramelized onions can also be refrigerated for up to three days.)
Preheat the oven to 200 °C (400 °F). In the bowl with the caramelized onions, add the sour cream, mayonnaise, vinegar, and fresh thyme. Mix well, then fold in the grated Bergeron Classique Fumé cheese.
Transfer the mixture to a baking dish. Bake for 10 minutes, or until the dip is bubbling and golden on top.
Serve with toasted baguette slices and crudités.