Ingredients

  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1 large yellow onion, thinly sliced
  • Salt and pepper
  • 1 8-ounce brick cream cheese
  • 1/2 cup sour cream
  • 1 cup Gruyère or Swiss cheese, grated
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • Fried onions, for coating
  • Chives, for garnish
  • Crackers or crostini, for serving

Preparation

Heat a few drizzles of EVOO in a medium sauté pan over a medium heat. Add onions, season with salt and pepper and let cook, stirring occasionally, until caramelized, about 15-20 minutes. Remove from heat and cool.

In a bowl, mix together the cooled caramelized onions, cream cheese, sour cream, grated cheese, dried thyme and red pepper flakes.


Form the cheese mixture into a ball and wrap in plastic wrap to chill for at least 1 hour.

Before serving, remove the cheese ball from the fridge and roll it in the fried onions. Use a few small-cut chives to make stiches on the top so it looks like a football.

Serve with crackers or crostini alongside.