Tuesday, February 4, 2014

Recipe | Party Food | Warm Caramelized Onion Dip with Bacon + Gruyere


I have exactly 15 minutes before I need to be in the car and on my way to pick up Charlie from nursery school.  Can I churn out a post that fast?  Let's see...  February is always a month that I'm very short on time to blog (though I've got a ton of posts running through my head!).  There are lots of activities with my boys and little time for Mama.   That's ok, it's what I do.  :)

On Sunday, I made this dip and had several requests for the recipe, so I'm sharing it here.  I think (though not 100% sure) that the original source is Southern Living.  I modified the recipe a smidgen and it turned out to be exceptionally addictive, perfect football watching food.

Warm Caramelized Onion Dip with Bacon + Gruyere
2 tsp unsalted butter
1 tsp olive oil
2 large yellow onions, halved and sliced thinly
1/4 tsp sugar
1/4 sea salt
1 TBS red wine vinegar
1/2 tsp fresh minced thyme
4 slices of cooked bacon, crumbled
3/4 cup shredded Gruyere cheese
1/2 cup sour cream
1/2 cup Hellman's mayonnaise
1/4 tsp freshly ground black pepper

Preheat oven to 400.   (Dip can also be made in advance and cooked later)
Melt butter and olive oil in a large skillet over med-high heat (do no use a non stick pan).  Add onions, sugar and salt and soften till they turn just a golden.  Reduce heat to med low and cook an additional 15-20 minutes until then onions turn a deep golden brown.  Stir in vinegar, scrapping up brown bits on bottom of skillet to deglaze the pan.  Cook, stirring often, until vinegar is reduced by half.  Stir in thyme.

Combine cheese, sour cream, mayo and pepper in a medium bowl.  Add cooked onions and crumbled bacon, stir to combine and transfer to a 2 cup baking dish. (Cover and refrigerate at this stage if baking it later.)

Bake 20 minutes, until the mixture bubbles and top is slightly golden.

Serve with toasted baguette slices or chips.



Done.  Fasted blog post ever.  Have a great Tuesday!!!  xo

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