01 October, 2011

Hot Caramelized Onion Dip with Bacon and Gruyère | Coastal Living

Photo: Jonny Valiant; Styling: Linda Hirst via Coastal Living 

Hot Caramelized Onion Dip
with Bacon and Gruyère ingredients
Makes 2 cups
For dip:
2 tsp butter
1 tsp vegetable oil
2 Spanish onions (about 1 pound), halved and thinly sliced
1/4 tsp sugar
1/4 tsp sea salt
1 Tbsp sherry vinegar
1/2 tsp minced fresh thyme
3 applewood-smoked bacon strips
3/4 cup (3-oz) shredded Gruyère cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 tsp freshly ground black pepper

For serving:
Sliced baguette or apples or
Thick-cut potato chips


Preheat oven to 400°F.

Melt butter with oil in a large skillet over Medium-High heat. Add onions, sugar, and salt; cook, stirring occasionally, until onions soften and just begin to turn golden, about 8 minutes.

Reduce heat to Medium, and cook, stirring often, 20 minutes or until onions turn deep golden brown. Stir in vinegar, scraping bottom of skillet to deglaze pan. Cook, stirring often, until vinegar is reduced by half. Stir in thyme.

Cook bacon in a large skillet over Medium-High heat until crisp, about 8 to 10 minutes. Drain on paper towels; finely crumble.

Combine cheese and next 3 ingredients in a medium bowl. Stir in onions and bacon. Transfer to a 2-cup baking dish.

Bake in preheated oven until mixture bubbles and top is lightly golden, about 20 minutes.

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