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This warm, melted cheese dip recipe is topped with a pancetta onion confit. Very decadent. It’s served with bread croutons, chips and vegetables – the perfect snack after skiing.



A collaboration with

Samuel Joubert

Le Coup de Grâce


  • 2 big vidalia onions, cut in half then finely sliced
  • 65 ml (1/4 cup) butter
  • Olive oil
  • 175g pancetta, cut in small cubes
  • 65 ml (1/4 cup) Don de Dieu
  • 15 ml (1 tbsp) fresh thyme
  • 500 ml (2 cups) Gruyère cheese, grated
  • 500 ml (2 cups) cheddar cheese, grated
  • 125 ml (1/2 cup) 5% sour cream
  • 125 ml (1/2 cup) light cream cheese
  • 1 scallion, finely sliced
  • Salt and ground pepper


  1. Preheat oven at 200°C (400°F).
  2. In a big skillet at medium heat, melt the butter and add the onions. Add about 30 ml (2 tablespoons) olive oil, season with salt and pepper then stir well. Cook slowly for 8-10 minutes while stirring often. Onions must not sear! Lower heat if that is the case.
  3. Meanwhile, in a skillet at medium heat, add a small drizzle of olive oil and cook the pancetta for 5-6 minutes until it gets crispy. Deglaze with the beer and scrape the bottom in order to grab all the flavours then pour in the onion mix. Add also the fresh thyme and stir well.
  4. Continue cooking the onions for about 10 minutes, stirring often, until they are dark and caramelized and the liquid is evaporated.
  5. Pour the onions in a big bowl and add the Gruyère cheese, 250 ml (1 cup) cheddar, sour cream and cream cheese. Stir well to combine and pour in a baking dish.
  6. Place in the oven and cook for 20 minutes. Remove from oven, stir well and add the rest of the cheddar on top. Place back in oven and cook at broil for 2-3 minutes until cheese is golden. Let cool 10 minutes. Garnish with scallions and serve with croutons, chips and veggies.


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