French onion dip with cheese toasts

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 onions, diced
• 2 tablespoons fresh thyme leaves
• 1 and 1/4 cups sour cream
• 0.5 cup mayonnaise
• 1 tbsp Worcestershire sauce
• 1 baguette, cut diagonally into 0.5 cm thick slices.
• 110 g grated Gruyere or other Swiss cheese
• 2 heads endive, leaves separated for serving

Preparation:

1. Preheat oven to 200°C (400°F). Heat olive oil in a large skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is very soft and browned, about 15 minutes.
2. Meanwhile, combine the sour cream, mayonnaise, and Worcestershire sauce, season with salt and pepper to taste. Add the onion mixture and stir to distribute evenly. Cover and refrigerate for at least 1 hour or overnight. The sauce can be stored in an airtight container for up to three days.
3. Place the bread in an even layer on a baking sheet. Sprinkle each slice with about 1 tablespoon of grated cheese. Bake until the bread is golden and crispy and the cheese is melted, 6-8 minutes. Serve the sauce with cheese toasts and endive leaves.