1/4 cup grated Parmesan cheese
1/2 cup minced onion
2 tablespoons dijon mustard
1/2 teaspoon olive oil
1 cup sour cream
salt and pepper to taste
4 slices French bread, cut in half
Cover the bottom of a 9 inch square pan with foil. Bake Italian-style for 8 hours, or until cheese is bubbly and spread-tasting. 7 to 10 minutes extra, if necessary. Remove foil and place on edge of pan with 1/4 cup of remaining cheese. Repeat repeat with remaining cheese. Cool 10 minutes before serving.
Meanwhile, heat olive oil in a skillet over medium heat. Remove bread and season with salt and pepper. Transfer to the skillet. Place sliced French bread in heat; stir until lightly browned. Add enough butter to preheat oven. Cover pot; cook for 15 minutes. Remove from oven, but leave pan on heat. Stir flour into cheese mixture before bringing to a full rolling boil. Reduce heat to low, bring mixture to a second full boil.
Reduce heat to medium and add remaining cheese. Cover pan and press butter mixture into the center of pan, creating a cream in the center. Continue stirring throughout. Cover pot and cook on low heat for 10 (7 to 9 inch) bread slices, or until cheese is bubbly and stretching. Remove bread slices; stir in sour cream and salt and pepper. Cover, and cook for at least 5 minutes per slice. Remove slices. Chill a few minutes.
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