Best Caramelized Onion And Gruyere Dip Recipes

Hot Caramelized Onion Dip with Bacon and Gruyere image

Provided by Christin Mahrlig

Time 50m

Number Of Ingredients 11

4 bacon strips
2 sweet onions (halved and thinly sliced)
1/4 teaspoon sugar
1/4 teaspoon sea salt
1 tablespoon dry sherry
1/4 teaspoon tabasco
1/2 teaspoon chopped fresh thyme
1 cup shredded Gruyere Cheese
1/2 cup sour cream
1/2 cup mayo
1/4 teaspoon freshly (ground black pepper)

Steps:

Preheat oven to 400 degrees.
Cook bacon in a large nonstick skillet. Remove to a paper towel lined plate to cool. Crumble.
Add onions, sugar, and salt to bacon fat in the skillet and cook over medium-high heat for about 5 minutes. Reduce heat to medium and cook, stirring often, until onions turn a deep golden brown color. This can take as long as 20 minutes. If onions start to burn, turn heat down to medium-low.
Add sherry and cook 1 minute. Stir in thyme and tabasco. Remove from heat.
Mix together sour cream and mayo in a medium bowl. Add crumbled bacon, cheese, onion mixture, and black pepper. Mix together well and transfer to a 2-cup baking dish.
Bake 20 minutes, or until bubbly and golden brown on top.

Nutrition Facts : Calories 287 kcal, ServingSize 1 serving

Caramelized Onion Gruyere Dip image

Provided by Brookelynne26

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium sweet onions, coarsley chopped (such as vidalia)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
2 cups shredded gruyere cheese or 2 cups swiss cheese

Steps:

Melt the butter with the oil in a medium size skillet over medium heat. Add onions and stir to coat. Saute for about 3 minutes. Sprinkle with salt, sugar, and thyme. Saute another 10 minutes, until the onions begin to turn golden. Transfer contents of skillet to a mixing bowl and allow to cool.
Preheat oven to 350°F.
In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth. Begin at slow speed and increase to medium. Fold in the onions and Gruyere cheese and stir until blended.
Bake at 350 F for 20 minutes.
*Note*.
Dip may be spooned into a bread bowl or 1 quart casserole dish and refrigerated for 3 days or frozen for up to 2 months. Defrost dip in fridge and bring to room temperature for 20 minutes before baking.

Nutrition Facts : Calories 322.2, Fat 28.1, SaturatedFat 14.1, Cholesterol 72.3, Sodium 571.1, Carbohydrate 7.8, Fiber 0.5, Sugar 2.8, Protein 10.6

Caramelized Onion Dip image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons salted butter
2 tablespoons olive oil
2 large yellow onions, halved and thinly sliced
2 cloves garlic, minced
2 sprigs fresh thyme, leaves stripped from stalks if tough, minced
2 tablespoons brown sugar
16 ounces whole-milk ricotta
16 ounces sour cream
Kosher salt and freshly ground black pepper
1 tablespoon finely minced chives
1 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley
Kettle-cooked potato chips
Baby carrots
Radishes
Sugar snap peas

Steps:

In a large skillet, heat the butter and olive oil over medium-low heat. Throw in the onions, garlic and thyme and cook, stirring occasionally, until the onions are golden brown and soft, 20 to 25 minutes. Stir in the brown sugar until melted. Continue cooking until very deep in color, 5 to 7 minutes more. Remove from the heat and let cool completely, about 20 minutes.
In the bowl of a food processor, add the ricotta and sour cream and process until smooth. Season with salt and pepper, then add the chives, Worcestershire, 2 tablespoons of the parsley and three-quarters of the caramelized onions, reserving the rest for garnish. Pulse 5 or 6 times, until the onions are incorporated but still have some texture. Taste and adjust the seasoning as needed.
Transfer the dip to a serving bowl. Top with the reserved caramelized onions and sprinkle over the remaining parsley. Serve with chips, carrots, radishes and sugar snap peas.