×1
30 min
Prep Time
25 min
Cook Time
55 min
Total Time
Gruyère: deeper, nuttier, slightly saltier. Emmental: milder, creamier, and a little stretchier. Paired wine: Lini 910 Labrusca Rosso Lambrusco.
Cook the bacon until crisp. Remove, chop, and leave 1–2 tablespoons bacon fat in the pan.
Add the onion with a tiny pinch of salt. Cook over medium-low heat for 15–20 minutes until soft and golden.
Mix the cream cheese, sour cream, 150 g of the Gruyère or Emmental, three-quarters of the bacon, garlic, thyme, and black pepper.
Let the onions cool for 5 minutes, then stir them into the mixture.
Transfer to a baking dish.
Top with the remaining 50 g cheese and reserved bacon.
Bake at 375°F for 20–25 minutes until bubbling. Broil for 1–2 minutes if desired.
Rest for 5 minutes before serving.